We sometimes eat a sweet treat after lunch on the weekend; something small, decadent and delicious. If you are a fan of Snickers or Mars bars, you may like this treat.

The no bake chocolate peanut bars are simple to make and quite healthy being made from nuts and dates. The method is easiest when made with a food processor: processing two layers, pouring melted chocolate and waiting for the freezer to do its magic.

Health benefits:

·       Peanuts are as popular as they are healthy. They're an excellent plant-based source of protein and high in various vitamins, minerals, and plant compounds. They can be useful as a part of a weight loss diet and may reduce your risk of both heart disease and gallstones.

NO BAKE CHOCOLATE PEANUT BARS

PB, V, RSF, DF, GF

Use a 23 cm x 23 cm cake tin

Base:

½ cup (45 g) organic whole rolled oats

1 cup (120 g) unsalted peanuts

5 medjool dates, pitted

¼ cup (62 ml.) rice malt syrup

pinch of sea salt

Caramel:

12 medjool dates, pitted

½ cup (125 g) crunchy peanut butter

2 tbsp (28 g) coconut oil

pinch of flaky salt

1/3 cup (80 ml.) plant milk

Chocolate topping:

180 g 45% dark chocolate

¼ cup (27 g) unsalted peanuts

Place peanuts in the food processor and pulse for 10 seconds. Add the rest of the base ingredients into the food processor and pulse until it comes together in a sticky ball. Add the mixture to a lined cake tin and press down with the back of a spoon. Rinse the food processor bowl and blade and place the cake tin in the freezer while preparing the caramel. Place all the caramel ingredients, except the plant milk, into the food processor and process until mixed. Add the plant milk and continue to process until creamy. Spread the caramel over the base layer with the back of a spoon. Place in the freezer.

To make the chocolate topping, melt the chocolate in a microwave for 2 minutes. Pour the chocolate over the caramel and spread with the back of a clean spoon, then sprinkle with peanuts. Store in the freezer for at least 4 hours and cut into slices to serve.