Raw caramel peanut crunch bars recipe you'll love

Ingredients for Raw caramel peanut crunch bars

• 400 g soft fresh dates, pitted

• 95 g smooth natural peanut butter

• 10 ml vanilla extract

• 30 g puffed brown rice

• 70 g unsalted peanuts, roughly chopped

• 80 g raw organic 70% dark chocolate

How to make Raw caramel peanut crunch bars

1. Line a 10cm x 20cm loaf tin with non-stick baking paper.

2. Place the dates, peanut butter, and vanilla in a food processor and blend for 2–4 minutes or until the mixture forms a paste.

3. Transfer the paste to a large bowl, then add the puffed rice and peanuts. Mix well to combine.

4. Using the back of a spoon, press the mixture firmly into the base of the lined tin.

5. Melt the chocolate by placing it in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir until fully melted.

6. Pour the melted chocolate over the slice mixture and spread it evenly.

7. Refrigerate for 20–30 minutes or until the chocolate is set.

8. Remove the slice from the tin and cut into bars using a hot knife.

9. Refrigerate the bars in an airtight container until ready to serve.

10. Store the bars in the fridge for up to 2 weeks.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.