Healthy chocolate nut bars
Calorieën
:
955 kcalEiwit
:
28.4g eiwitDifficulty
:
MakkelijkAllergenen:
- Pinda's
- Haver
- Gluten
- Noten
- Sesamzaad
- Kan sporen van allergenen bevatten
- Cashewnoten
- Macadamianoten
- Gluten
- Pecannoten
- Pinda's
- Paranoten
- Pistachenoten
- Tarwe
- Rogge
- Hazelnoten
- Amandelnoten
- Gerst
- Walnoten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
/ Voor 2 personen
80 gram
Ongezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
120 gram
Havermout
(Bevat: Haver, Gluten Kan bevatten: Noten, Sesamzaad, Cashewnoten, Macadamianoten, Gluten, Pecannoten, Pinda's, Paranoten, Pistachenoten, Tarwe, Rogge, Hazelnoten, Amandelnoten, Gerst, Walnoten)
10 gram
Cacaopoeder
160 gram
Dadelstukjes
(Kan bevatten: Noten, Sesamzaad, Pinda's)
4 bakje(s)
Pindakaas
(Bevat: Pinda's Kan bevatten: Noten)
Instructies
1
- Transfer the dates to a small bowl and let soak in 6 tbsp of water for 10 minutes.
-
Blend the oats into a fine flour, using an immersion blender or food processor.
-
Transfer to a bowl and mix with the peanut butter, 2 tbsp maple syrup and 2 tablespoons of water. Mix until well combined (it will be a bit crumbly but you should just be able to shape it).
-
Line a rectangular food container with parchment paper and press mixture into it, flattening down with hands. Set aside.
2
-
Blend the dates together with remaining water and the rest of the maple sirup for 1-2 minutes in a food processor until fully incorporated.
-
Spread the filling over the oat base, flattening down as you go.
-
Scatter peanuts over top and press into filling.*
-
Cut into 9 rectangular bars with a flat knife and freeze for 30 minutes to set.
*Optional to reserve some of the peanuts for decoration. Roughly chop them.
3
-
Melt chocolate in heatproof bowl over a small saucepan of simmering water. Using a knife, gently remove the bars from the container and place on a parchment-lined baking sheet.
-
Dip each bar in melted chocolate and return to baking sheet. Before chocolate sets. Sprinkle over the peanuts.
-
Freeze 10 minutes to fully set chocolate, then refrigerate until needed.
