PEANUT & CHOC SLICES

Craving a delicious weekend treat! These little slices tick so many boxes if you are someone who would usually spend their weekend popping out for coffee and a cake (like us!). The ingredients are pretty simple and hopefully you’ll be able to find them in the shops if you don’t already have them hiding in your cupboards…

If you can’t get hold of the creamed coconut, simply use full fat coconut milk by placing the tin the fridge for a few hours and then only using the thick cream that sets on top (you can use the liquid in a curry or another dish so it doesn’t go to waste!)

We’re huge lovers of peanut butter here at MBB, and in this one, we used some delicious smooth Pip and Nut but feel free to use whichever is your favourite, crunchy works well too. We also use dates in this recipes, they help bind things together and bring natural sweetness to the bars. Dates are also a great source of fibre so although they are pretty sweet, they have some great nutritional benefits too. We’re all about balance here at MBB so if we’re having a little treat, we like to know it’s full of good ingredients!

Make sure you tag us in your creations so we can share them with everyone else, tag us @mybreakfastboxuk on Instagram and Facebook!

For the base:

60g Dates

200g Oats

20g Desiccated coconut

20g Ground Almonds

100g Peanut butter

For the topping:

100g Dates

20g Coconut sugar

60g Creamed coconut

1 tsp Vanilla essence

2 tbsp cacao

60g Ground Almonds

Pinch of salt

Method

1.     Cover the dates with hot water and set aside for 5-10mins

2.     Place the oats, ground almonds and desiccated coconut in the food processor and blitz into a rough crumb

3.     Drain the dates (saving the water) and add 60g of dates to the food processor along with the peanut butter. Blitz again until everything becomes well combined and sticks together. 

4.     Add 4-5 tbsp of the date water if it needs a little help sticking together.

5.     Line a 20cm square tin with baking paper then firmly press down the base mixture so it forms and even, tightly packed layer. 

6.     Place in the fridge whilst you make the topping.

7.     To make the topping, place the remaining dates in a pan over a gentle heat with the coconut sugar. Heat until the dates become sticky then add the creamed coconut, salt and vanilla essence, stirring until the coconut cream has mixed in.

8.     Remove from the heat whilst you prepare the dry ingredients. Place the ground almonds and the cocoa / cacao in the food processor and give a quick blast.

9.     Add the date mixture and process again until a smooth, creamy chocolate ‘dough’ has formed. 

10.  Remove the base from the fridge and press the chocolate topping onto the base, smoothing with the back of a metal spoon.

11.  Place back in the fridge for an hour before cutting into 16 squares