Triple nut butter, I hear you ask? Yep, that’s because there’s peanut butter in all three layers of this decadent slice (you can swap it out for almond butter, but I’m a PB freak from way back) The base is a simple nutty date ‘dough’, the luscious middle layer of caramel involves dates & nut butter blended until smooth, while the chocolate coating is a rich blend of cacao, maple and – you guessed it – nut butter!
I love having freezer treats & anything involving caramel is high up on my wish list!
For the base
½ cup ground almonds – or try ¼ cup hazelnuts, ¼ cup almonds
¼ cup dessicated coconut
1 Tbsp peanut (or other nut) butter
½ Tbsp cacao butter or coconut oil, melted
½ cup dried pitted dates
1 tsp cacao powder
For the caramel
1 cup dried pitted dates
1 Tbsp peanut butter (or other nut)
2 Tbsp ground almonds
1 Tbsp coconut oil, melted
1 -3 Tbsps coconut milk (or mylk of choice)
For the chocolate
3 Tbsp coconut oil
1.5 Tbsp maple syrup
1.5 Tbsp peanut butter (or other nut)
1.5 Tbsp cacao powder
optional sprinkle of cacao nibs on top
Base: Blitz all the ingredients in a food processor until it coalesces together enough to stick together in a lovely thick ‘dough’. Use clean hands or a spatula to press it flat & evenly into a small, paper-lined or silicon loaf tin (mine is 22 x 10 cms). Even if you think it looks a bit crumbly in the food processor, it should come together nicely when you press it into the tin. Or, if the opposite happens and you feel it’s possibly too wet (which can happen if the dates are pretty moist or the nut butter is pretty oily) then try adding an extra tablespoon or two of ground almonds.
Caramel: soak the dates for 10 minutes in warm water. Drain well, then put them in the food processor along with the remaining caramel ingredients. Blend until a gooey thick caramel is formed. Start with the smaller measure of rice milk, but add a more if you feel it needs more moisture. Sometimes an extra dash or two can help the food processor get the job done. Use a spatula to spread it evenly over the base. Pop in the fridge or freezer while you make the chocolate.
Chocolate: gently heat the coconut oil, maple & nut butter in a small saucepan. Stir well, until the coconut oil is fully melted. Turn off the heat and add the cacao, stirring thoroughly until entirely mixed. Pour the chocolate over the top of caramel/base and sprinkle over the cacao nibs if using.
Put in the freezer for at least an hour to set. Slice into small segments & store in the freezer.
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