Healthy "Snickers"
If you love peanut butter (like I do!), peanut butter cups, Snickers, but are on the look out for something healthier, then this healthy peanut butter slice is for you!
This delicious slice is made with natural peanut butter (the type which is just peanuts and salt - personally I used Mayvers high protein peanut butter), dates, peanuts, vanilla and cacao butter and is put together in under 10 minutes with the help of a food processor.
Unlike other treats of the nature, these tasty morsels are made without sugar, gluten, dairy OR CHOCOLATE! Instead they comprise of a peanut and date "caramel" and a carob "chocolate". Now, I should note that while these vegan beauties are healthier, they are still calorific... so maybe don't down the whole lot at once (I know, its hard!)
As a side note, if you don't have a food processor, you could make this slice by mashing the dates (if they are at room temperature and not too dry) and kneading in the other ingredients.
Grease an 18cm square cake tin and line with baking paper - line it so that the paper overhangs so you can easily lift the slice out later.
Roughly chop dates, place in a small processor and pulse until almost a paste.
Add peanut butter and vanilla, pulse to combine.
Add peanuts, pulse briefly to roughly chop.
Tip mixture into prepared cake tin. Using damp hands, press mixture to compress and even the surface. Set aside.
Melt cacao butter in a small saucepan over low heat or in short bursts (30 sec) in a microwave. Remove from heat, stir in peanut butter and vanilla until smooth.
Add salt and sift in the carob powder. Mix until well combined.
Pour carob mixture over the peanut layer, gently tilting the tin to ensure all the peanut layer is coated.
Cover tin, refrigerate until the carob layer is just set. Lift slice out of the tin onto a board and cut into 12 portions (if the topping is really set, use a hot knife).
Enjoy now or store in the refrigerator for later!
Ingredients
Directions
Grease an 18cm square cake tin and line with baking paper - line it so that the paper overhangs so you can easily lift the slice out later.
Roughly chop dates, place in a small processor and pulse until almost a paste.
Add peanut butter and vanilla, pulse to combine.
Add peanuts, pulse briefly to roughly chop.
Tip mixture into prepared cake tin. Using damp hands, press mixture to compress and even the surface. Set aside.
Melt cacao butter in a small saucepan over low heat or in short bursts (30 sec) in a microwave. Remove from heat, stir in peanut butter and vanilla until smooth.
Add salt and sift in the carob powder. Mix until well combined.
Pour carob mixture over the peanut layer, gently tilting the tin to ensure all the peanut layer is coated.
Cover tin, refrigerate until the carob layer is just set. Lift slice out of the tin onto a board and cut into 12 portions (if the topping is really set, use a hot knife).
Enjoy now or store in the refrigerator for later!
