Picnic Bar
Created by Coconut & Bliss and Healthy Luxe for Pic’s Peanut Butter
Wafer Crunch Mix
- 1/4 cup puffed quinoa
- 1/3 cups buckinis
- 1/3 cup desiccated coconut
- 2 tbsp coconut nectar
- 1 tbsp coconut oil, melted
- 1 tbsp Pic’s Peanut Butter
- 1/4 tsp Himalayan salt
Salted Caramel Peanut Filling
- 1 1/2 cup cashews (soaked for 3-6 hours)
- 1/4 cup Pic’s Peanut Butter
- 1/2 cup filtered water
- 1 tbsp mesquite powder
- 1 tbsp hulled tahini
- 1 cup medjool dates
- 1/2 tsp Himalayan salt
- 1 1/2 tbsp coconut oil
- 1 tsp vanilla bean powder
Chocolate top
- 150 grams dark chocolate (we use Loving Earth)
- 1/2 cup raw peanuts, to coat
Directions
- Place all ingredients for the wafer crunch mix in a mixing bowl, mix until well combined.
- Drain and rinse cashews and place in a high-power blender with remaining salted caramel peanut ingredients.
- Blend until smooth (this takes a few minutes).
- Add the peanut caramel to the wafer crunch mixture, stir thoroughly.
- Press into a greased and lined baking tin and place in the freezer for 2-3 hours.
- Once set, cut into rectangles and return to freezer.
- Meanwhile, melt chocolate using a double-boiler.
- Press peanuts into the bars and dip in chocolate.
- Return to freezer until chocolate has set (this happens quickly).
Serve and enjoy.
November 30th, 2018
| Categories:
Snacks,
Gluten Free,
Baking,
Peanut Butter,
Dairy Free
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