If you are a peanut butter lover you are totally going to love these! They are indulgent, rich but so simple to make! The nutty base is perfect with the creamy filling and the crunchy chocolate layer. They store very well in the fridge for 10-12 days or you can also store them in the freezer for even longer but I have got the feeling they will be eaten pretty quickly! 🙂
Makes 10-12 bars depending on the size
For the base:
225gr of mixed nuts – I have used a mix of cashews and walnuts
4 x Ryvita Quinoa & Sesame Protein crisp bread
100gr of pitted medjol dates
2 tbsp of coconut oil
1 tsp of vanilla extract
For the filling:
225gr of peanut butter
450gr of pitted medjol dates
165gr of coconut oil
18 tbsp of water
For the top layer:
200gr of good quality dark chocolate
1/2 cup of roughly chopped salted peanut butter
Line the base of brownies tin with some baking paper. For the base add the nuts and the Ryvita crisp bread to a food processor. Blitz until you have a fine crumble, almost like a flour. Add the coconut oil, dates and vanilla extract and blitz again until you have a sticky mixture when pressed between your fingers.
Transfer the mixture to the tin and with your hands spread it across, as evenly as you can. Place the tin in the fridge to set.
Break the chocolate into pieces and melt it in a double boiler and then set it aside.
To make the filling melt the oil and peanut butter in a pan on a medium heat. Add to the food processor together with the dates. Blitz until you have a creamy and fairly smooth paste then add the water and blitz again until you have a thinner and more spreadable consistency.
Remove the tin from the fridge and pour over the peanut butter filling, with a spatula spread it evenly across the tin. Finally pour the melted chocolate on top until it’s all covered. Sprinkle the chopped peanuts and place it back in the fridge to set for another 2 hours.
Remove it from the fridge, slice it into bars and enjoy!