Bula Peanut Butterer

Peanut Butter Pretzel Tiffin

Recipe By

Makes 9 large / 18 small slices


  • 1 ½ cups. / 18 medjool dates, destoned
  • 2/3 cup. + 2 tbsp. cacao powder
  • ¾ cup. Pics Crunchy Peanut Butter
  • ¾ cup. pretzels, crushed
  • ½ cup water
  • ¼ cup. maple syrup
  • ¼ cup. raisons


  • 1 ½ cup. / 300g dark chocolate chips
  • ½ cup. pretzels
  • Drizzle of Pics Smooth Peanut Butter


  1. Put the medjool dates and water into a food processor and process until a thick date paste has formed
  2. Remove from the food processor and place into a large mixing bowl along with the peanut butter, cacao powder, maple syrup, pretzels and raisons.
  3. Stir together well, making sure that the pretzels and raisons are distributed evenly
  4. Using your hands press the mixture tightly into a lined pan (9x9 square) and then put into the fridge to firm up for 30 minutes.
  5. Melt the chocolate chips over a bain marie and once melted, pour over the top of the tiffin.
  6. Cover with pretzels and place back in the fridge for another 30 minutes to harden.
  7. Drizzle a little peanut butter over the tiffin and cut into slices, 9 or 18 depending on the size you require.
  8. Store in an airtight container in the fridge.
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