Chocolate, Peanut & Date Bars

Sticky, nut-infused, and chocolate-laden, these provide the quintessential rejuvenation. You may cut these into smaller bars if desired; however, be mindful that additional chocolate may be required for coating all of them.

• It produces approximately 15 bars

• Preparation time: 20 minutes (excluding freezing)

• Cook for 5 minutes.

Nutritional information per bar

• Fiber 3.3g Protein Fifth generation

• Five Plant Points

  
  

Ingredients:

• 75 grams (3/4 cup / 2.75 ounces) large or rolled oats

• 300 grams (10.5 ounces) devoid of pits Medjool dates

• Four tablespoons of smooth peanut butter

• 1.5 teaspoons of vanilla extract

• 1/4 teaspoon of sea salt

• 80 grams (2.75 ounces) unseasoned roasted peanuts

• 175 grams (6.25 ounces) bittersweet dark chocolate (minimum 75% cocoa content), fragmented into little bits

• Two teaspoons of coconut oil

Procedure:

1. Line a 20 cm (8 inch) square cake pan with parchment paper, ensuring ample overhang. Transfer the oats to a blender or food processor and process until finely ground, then pour into a bowl and set aside.

2. Combine the dates in the blender or food processor (no need for prior cleaning) with the peanut butter, vanilla, and salt. Initially blend vigorously, then gradually incorporate 75ml (5 tbsp/2 ½ fl oz) of water until achieving a smooth, thick paste. Occasionally, ensure to scrape down the sides. Transfer 300g (10 1⁄2oz) of the date mixture to a bowl and reserve.

3. Reintroduce the oat flour to the blender or food processor along with the remaining date mixture and pulse several times until thoroughly mixed. Pour the mixture onto the bottom of the prepared pan and utilize damp fingertips to evenly distribute it into a smooth layer that occupies the tin.

4. Evenly distribute the residual date mixture on top, using a spatula to smooth it out. Distribute evenly over the nuts, pressing them in slightly. Position in the freezer for a minimum of 6 hours or preferably overnight until solidified and stiff.

5. Remove the frozen slab from the pan and cut it into 15 bars. Line a baking tray with parchment paper.

6. Incorporate the chocolate and coconut oil into a heatproof dish positioned over a pan of gently heating water, and heat until fully melted, swirling to amalgamate. Alternatively, heat in a microwave on the lowest setting in 30-second intervals, stirring between each, until fully melted. Utilize a cooking thermometer; the chocolate is prepared when it registers between 45–50°C (113–122°F).

7. Individually, immerse the bars in the melted chocolate, employing two forks to rotate them. Remove from the bowl using the forks, permitting the surplus chocolate to drop back into the bowl, then place them onto the prepared sheet. After coating all the bars in chocolate, place the sheet back in the freezer or refrigerator for a minimum of 15 minutes until the chocolate solidifies. Preserve in an airtight container in the refrigerator for a maximum of 2 weeks or in the freezer for up to 4 weeks; nevertheless, I guarantee they will not endure for long!

   
   
   
   

If toasted peanuts are unavailable, utilize unroasted peanuts and roast them in the oven at 180°C/160°C fan/350°F for 8-12 minutes until golden brown. Subsequently, incorporate into the mixture as directed.

Excerpted from The Unprocessed Plate: Simple, Flavorful UPF-free Recipes that Transform Your Life by Rhiannon Lambert, currently available (DK RED, £20)