Last week I realised that although I clame to be a peanut butter addict on my bio, I haven’t used peanut butter in any of my recipes so far. Don’t let that full you. I eat at least 1 tablespoon everyday. Otherwise, I can’t function. And when it comes to different kinds of peanut butter, for me there’s only one: 100% peanuts, with a touch of salt and of course crunchy.
What you don’t know (or maybe you do if you follow me on instagram) is that I’m also a big chocolate enthusiast. I mean, one dark chocolate bar, er, square, a day keeps the doctor away. Am I right? Anyway, when it comes to chocolate I also have three requisites:
– It has to be vegan (duh.);
– The sugar content should be relatively low and the chocolate content high;
– It has to be fair-trade. So it’s either on the list of recommended brands by the Food Empowerment Project, or I don’t touch it.
So without further ado, let me bring you this week’s final dish for the holiday menu. As you might have already guessed, it’s a combination of my favourite things: peanut butter, chocolate and dates. I’ve used Vivani’s amazing new dark chocolate variety (92%) which brings a perfect balance to the sweetness of the dates.
And because the holidays tend to be kind of overwhelming (food-wise), this recipe is decadent and satisfying without using any sugar. Yep, that’s right. It only has dates and dark chocolate.
- 45g coarse rolled oats
- 20g coconut flour
- 5 medjool dates* (around ~120/130g pitted)
- 50g crunchy peanut butter (with no added sugar)
- 1/2 tsp of cinnamon
- 2 tbsp of water
- 4 medjool dates* (around ~90/100g pitted)
- 1.5-2 tbsp of non-dairy milk
- 60g of Vivani’s Dark Chocolate Bar (92%)
- sea salt
Note: If your dates are not soft, you should soak them for 10 minutes in water before using.
Base layer: Pulse all ingredients in a food processor until you obtain a consistent paste that you can easily mould. Add water only as necessary. Remove from the food processor’s bowl and set aside.
Caramel layer: Add all dates to the food processor. Pulse a few times to break them down and then add the milk. Blend until you’ve obtain something that resembles caramel. Remove and set aside.
I decided to use silicone muffins forms to make these but you can as easily use a rectangular form than you can letter cut into several slices.
If using muffins, you should start by adding a teaspoon of the base layer to each one of them (I used 8) and with your hands mould them until they are covering the whole bottom.
Then, add also about a teaspoon of the caramel layer to each cup and make sure it’s well spread.
You might need to adjust quantities depending on your muffin cup size. Now pop these into the freezer while you make the chocolate later.
Chocolate layer: Now you simply have to melt the chocolate in a water bath (~5 min). The fact that this chocolate has such a high cocoa butter percentage makes it really easy to melt without adding any other oil.
Once you have the chocolate layer ready, remove cups from the freezer and top each cup with chocolate. Just enough to cover the top layer. Now sprinkle each one with sea salt (trust me) and pop in the freezer again for at least 1 hour.
How easy was that? You can leave them in the freezer (or in the fridge after a few hours) until ready to serve. They are the most beautiful combination of sweet, chocolaty and salty goodness.