Dairy Free

Gluten & Grain Free


Egg Free

Serves: 25 pieces

Prep time: 30 mins

Cooking time: 5 mins

Cooling time: 2 hours

Ingredients

  •         BASE
    • 6 medjool dates, pitted
    • 1 cup desiccated coconut
    • ½ cup cacao powder
    • 1 tbsp coconut oil
    • FILLING
    • 400g can chickpeas, rinsed & dried
    • ⅓ cup peanut butter
    • 2 tsp vanilla extract
    • ¼ cup rice malt syrup 
    • 1 tbsp maca powder
  • PEANUT CARAMEL
  • 1½ cups (220g) roasted salted peanuts
  • 40g dairy free butter
  • ½ cup (165g) rice malt syrup
  • CHOCOLATE TOPPING 
  • 100g 85% dark chocolate 
  • OR 150g dairy free, sugar free baking chips
  • 2 tbsp coconut oil
  • 2 tsp monk fruit powder

Method

  • Line a 20cm square dish with baking paper.
  • BASE
  • Place all base ingredients into food processor and blend until combined.
  • Spread over base of pan and press firmly, chill.
  • FILLING
  • In clean processor, beat all filling ingredients until smooth, spread over base and chill for 1 hour minimum.
  • PEANUT CARAMEL
  • Place all caramel ingredients into a saucepan and bring slowly to the boil.
  • Cool slightly, then spread over filling, press to level and freeze for 1 hour.
  • CHOCOLATE TOPPING
  • Melt topping ingredients in a jug in microwave on medium until melted. Mix well and pour over frozen slice. Chill, using hot knife cut into squares. 
  • Store in freezer, remove prior to eating and allow to sit for a few minutes.

Notes

These look like a lot of work, but are not difficult, and give me weeks / months of amazing treats!

Baking chips, this is the link to the brand I use.


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