Look how simple those ingredients are — just look at ’em! These little beauties are fun to make, gorgeous to look at, and drool-worthy in flavour. (They’re a little nutritious too, but that’s beside the point.)
You will need
Serves 16
- 1 cup pitted medjool dates, roughly chopped
- 1 cup smooth natural peanut butter
- 1 tablespoon vanilla bean paste
- 1/2 cup salted roasted peanuts, chopped
- 300g dairy-free dark chocolate (e.g. Lindt Excellence 70%), roughly chopped
Topping
- 1/4 cup roasted peanuts, chopped
- 1/4 cup puffed multigrain blend
- 1/4 cup freeze dried raspberries, chopped
Recipe: Fiona Roberts Food
Directions
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Step 1
Line a 20cm square pan and a larger baking tray with baking paper.
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Step 2
Place dates, peanut butter and vanilla together in a food processor and pulse until well combined. Place mixture in a mixing bowl with chopped peanuts, stirring to combine. Press mixture into prepared pan and chill in freezer for 1 hour.
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Step 3
Bring a small saucepan of water to the boil. Remove from heat and place chocolate in a small bowl, over the hot water. Leave it here for 10 minutes, stirring occasionally until chocolate has melted.
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Step 4
Meanwhile, place topping ingredients together in a small bowl, stirring until well combined.
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Step 5
Remove chilled nut mixture from pan and slice into 16 equal squares. Using a long fork and a spoon, coat each square in chocolate and place on the baking tray. Sprinkle topping ingredients over the squares. Drizzle over leftover melted chocolate and leave to stand for 10 minutes or until chocolate has set. Store leftover squares in refrigerator.
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Recipe: Fiona Roberts Food
