Vegan Peanut Chocolate Bars
Ingredients
Biscuit layer
- 100 g flour
- 40 g desiccated coconut
- ½ tsp salt
- 3 tbsp coconut oil (45 g)
- 1 tbsp sugar or light syrup
Filling
- 300 g dried dates
- 5 tbsp creamy peanut butter (100 g)
- 185 g salted peanuts
Chocolate
- 225 g coating chocolate
Instructions
Biscuit layer
- Mix flour, coconut, and salt in a bowl
- Heat the coconut oil in a saucepan until melted
- Mix coconut oil and sugar/syrup with the flour in the bowl and stir until the dough has an even texture
- Grease the inside of a square ovenproof dish (about 18 x 27 cm) with some coconut oil and place a piece of baking paper in the dish (it should be folded so that it fits snugly to the inside of the dish)
- Pour the dough into the dish and squeeze to spread the dough evenly
- Bake the dough in the oven for 15-20 minutes at 175°C
- Let the biscuit layer cool on the kitchen table (or in the fridge, which is faster). Meanwhile, make the filling
Filling
- Blend dates and peanut butter in a blender
- Pour the date filling into a bowl and fold the peanuts in
Making the snickers
- Spread the filling on top of the cooled biscuit layer in the dish
- Put the dish in the freezer for 2-3 hours
- Take the baking paper with the cake out of the dish and cut it into 20 square oblong pieces (2 rows with 10 in each). Each snicker should be about 2.5 cm wide and 8 cm long.
- Melt the chocolate over a water bath
- Dip each snicker in chocolate and let them dry on a piece of baking paper
Notes
The coating chocolate can also be made by mixing 190 g dark chocolate and 35 g coconut oil, chocolate butter, or other oil that is solid at room temperature.