Homemade Chocolate Peanut Bars
with oats, sticky date caramel and dark chocolate | to share- Haver
- Gluten
- Tarwe
- Pinda's
- Soja
- Pecannoten
- Sesamzaad
- Pinda's
- Pistachenoten
- Walnoten
- Macadamianoten
- Cashewnoten
- Noten
- Paranoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
- Gluten
- Tarwe
- Rogge
- Gerst
- Ei
- Lupine
- Melk (inclusief lactose)
- Soja
.
Ingredients
160 g
Chopped dates
(Contains: Pecannoten, Sesamzaad, Pinda's, Pistachenoten, Walnoten, Macadamianoten, Cashewnoten, Noten, Paranoten, Amandelnoten, Hazelnoten, May contain traces of allergens)
150 g
Oats
(Contains: Cashewnoten, Macadamianoten, Gluten, Pecannoten, Pinda's, Paranoten, Sesamzaad, Pistachenoten, Noten, Tarwe, Rogge, Hazelnoten, Amandelnoten, Gerst, Walnoten, May contain traces of allergens, Haver, Gluten)
4 g
Baking powder
(Contains: May contain traces of allergens, Ei, Gluten, Lupine, Melk (inclusief lactose), Soja, Tarwe)
4 tube
Peanut butter
(Contains: Noten, May contain traces of allergens, Pinda's)
80 g
Unsalted peanuts
(Contains: Noten, Sesamzaad, May contain traces of allergens, Pinda's)
200 g
Chocolate chips
(Contains: Melk (inclusief lactose), Gluten, Pinda's, Noten, Sesamzaad, May contain traces of allergens, Soja)
50 g
Maple-flavoured syrup
Not included in your delivery
4 tablespoon
Sunflower oil
120 milliliters
Water
¼ teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 175°C.
- Soak the dates in water (see pantry for amount) for 15 minutes in a small bowl.
-
Blend the oats into a fine flour using a food processor or immersion blender with a tall container.
- In a large bowl, mix the peanut butter, sunflower oil, peanuts, baking powder, salt, half of the maple syrup and 4 tbsp water. Add the oat flour and mix together into a dough that can be shaped, even if it remains slightly crumbly.
- Line an oven dish with parchment paper. Add the dough mixture, pressing down with a spoon.
- Bake in the oven for 10 - 12 minutes.
- Blend the dates, the water they're in and the rest of the maple syrup in a tall container using an immersion blender until fully incorporated.
- Remove the dish from the oven. Allow the base to cool down for 5 minutes, then spread the sticky date mixture on top and chill in the freezer for 5 minutes.
- Melt the chocolate in a heatproof bowl over a small saucepan of simmering water.
-
Drizzle the melted chocolate over the date bars and transfer back to the freezer for 10 minutes to fully set. Remove from the freezer and refrigerate until ready to serve.
- Cut into rectangular bars and serve.
