Knickers Bars
These bars are high in fibre from oats, dates, and peanuts, which supports digestion and feeds healthy gut bacteria. They also provide moderate plant protein and healthy fats, helping keep you full while giving steady, balanced energy. *Store in the fridge or freezer. *Credit goes to Dominique Ludwig’
Ingredients
- 350gmedjool dates
- 3tbspcrunchy peanut butter
- 60gporridge oats
- 2dropsvanilla extract
- 1tspmaca (optional)
- 51gwhole peanuts
- 250gdark chocolate
- 0handfulcrushed peanuts (to sprinkle)
Method
- 1
Grind the oats into a flour in a bullet blender and set aside.
- 2
Remove the stones from the dates and cover with boiling water. Leave for at least ten minutes to soften.
- 3
Drain the dates so that they are moist, but not dripping with water. Add to the food processor with the vanilla, maca and peanut butter.
- 4
Process together until smooth and free from lumps. if it’s too thick, add a dash of plant milk. Stir in some whole roasted peanuts at the end to give texture.
- 5
Stir around 2 tablespoons of this mixture into the oats to bring the mixture together for the base and keep the rest for the filling.
- 6
Line a small square tin or container with parchment paper. Press the base down, making sure the layer is not too thin.
- 7
Next spread over the gooey caramel mixture. Top with a few extra salted peanuts. Flatten the mixture slightly and pop into the freezer for 2 hours to freeze.
- 8
Melt the chocolate gently in a bowl over a pan of simmering water (I did mine in the microwave!)
- 9
Remove the bars from the freezer and cut into 16 pieces. Dip each one into the melted chocolate and pop onto baking parchment to set. Because they are frozen the chocolate should set almost immediately
- 10
Add some crushed peanuts to the top for extra texture.