Chocolate and Peanut Squares #refinedsugarfree
I made up these little squares on a whim and am very glad I did! Let’s get this straight, they are refined sugar free, but still contain sugar in the form of dried figs and a smidgin’ of maple syrup which you are welcome to leave out if you choose. I would go for figs over dates any day for this type of recipe. Not only are figs stickier (very important here) but figs are a great source of magnesium, calcium, potassium and iron, and contain higher levels than dates. Also, dried figs will not set you back as much as Medjool dates.
All the flavour of Snickers – only much better for you!
I am lucky enough to have a Thermomix food processor at home (look it up, they are phenomenal), so I have given instructions for this amazing machine as well as instructions for other food processors.
150g peanut butter or salted peanuts
200g dried figs
100g ground almonds
30g coconut oil or butter
35g raw cacao powder or cocoa
Pinch of salt
125g peanut butter (or 125g salted peanuts)
30g coconut oil
25g maple syrup (optional)
50g coconut oil
25g raw cacao or cocoa powder
15ml maple syrup (optional)
Home-made Thermomix® Peanut Butter
- If you are making your own peanut butter for BOTH the layers, add 275g salted peanuts to the Thermomix® or food processor. Process 2 minutes speed 8 for Thermomix, longer for other food processors until the peanut butter is glossy and smooth
- Add all Base ingredients to the Thermomix®, weighing as you go. Process for 1 minute, speed 8 until it resembles fine crumbs that stick together if you press it. If for any reason it is not sticking add more figs or more coconut oil, until you reach the desired consistency.
- Press into a deep, glass dish (approx. 25cm by 15cm) and run the back of a spoon over until completely flat.
- Add the peanut butter, coconut oil and maple syrup (if using) to the Thermomix® and warm. 2 minutes, heat 60°, speed 6. Without a Thermomix®, add ingredients to a pan and stir gently until the coconut oil has melted and it can be spread over the base.
- Spread evenly over the base and pop into the freezer for 30 mins to set
- To make the topping: weigh ingredients into the Thermomix® and set to 1 minute 20, heat 60°, speed 2 until all the coconut oil is melted. Alternatively, melt the coconut oil over a low heat in a pan. Remove from the heat and stir in the raw cacao powder and maple syrup.
- Pour over the peanut layer and pop into the fridge to set for 30 mins.
To finish off
- Cut into squares. Take out of the fridge for 10 mins before cutting, otherwise the chocolate will crack and fall off OR use a HOT knife to cut.
- Cut into small evenly sized squares and pop into a glass jar. Keep refrigerated and keep for up to 2 weeks.