Peanut, almond and date bars

recipes

Peanut, almond and date bars

Serves:

2021-03-06

Ingredients

For the Base

165g roasted almonds
25g cocoa powder
1 pinch sea salt
200g dried dates

For the filling

250g crunchy peanut butter (Whole Earth)
1 tbsp. maple syrup
Pinch sea salt

For the topping

150g dark chocolate, chopped
1 tbsp. coconut oil (Good Earth)
50g roasted unsalted peanuts

Method

Start by lining a square lining a 8 x 8 tin with baking paper. Place all of the base ingredients in a food processor and blitz together to a paste. Press into the base of the tin and even out. Mix together the peanut butter, maple syrup and salt and spread evenly over the base. Place into the freezer for 30 minutes. When ready, melt the dark chocolate and mix in the coconut oil and peanuts. Spread this mixture over the frozen mixture, spreading out immediately. Allow to harden for 5 minutes then cut into squares or bars.

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View Maltese

Bars tal-karawett, il-lewż u t-tamal

Ingredients

Għall-Bażi:

165g lewż inkaljat
25g trab tal-kawkaw
niskata melħ
200g tamal imnixxef

Għall-mili:

250g butir tal-karawett iqarmeċ
mgħarfa xropp taz-zokkor tal-aġġru (maple syrup)
melħ

Għall-wiċċ:

150g ċikkulata skura
mgħarfa żejt tal-ġewż tal-indi (coconut)
50g karawett mingħajr melħ

Method

Ibda billi tiksi landa kwadra ta’ 8 x 8 pulzieri b’karta tal-ħami. Poġġi l-ingredjenti għall-bażi kollha fi processor tal-ikel u ħawwad flimkien sakemm jifforma pejst. Agħfas fil-bażi tal-landa b’mod indaqs. Ħallat flimkien il-butir tal-karawett (peanut butter), ix-xropp tal-aġġru (maple syrup) u l-melħ u ferrex indaqs fuq il-bażi. Poġġi fil-friża għal 30 minuta. Meta tkun lest, dewweb iċ-ċikkulata skura u ħawwad fiż-żejt tal-ġewż tal-Indi u l-karawett. Ifrex din it-taħlita fuq it-taħlita ffriżata. Ħalliha tibbies għal 5 minuti imbagħad qatta’ fi kwadri jew biċċiet.

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