Recipe courtesy of Psychologies Magazine (April 2018)
There’s no eating these nutty bars politely! Taken from Kate Bradley’s ‘Bliss Bites’ (Hardie Grant, £8.99), they will be inhaled quicker than you can save that ‘mindful eating’ quote on Pinterest. They’re just so good.
Makes: 12 Prep time: 15 minutes Setting time: About 1 hour
155g activated or raw cashews
45g desiccated coconut
2 tbsl maple syrup
13 medjool dates (about 260g), pitted
60ml maple syrup
90g peanut butter
1 tsp vanilla extract
Pinch of sea salt flakes
65g activated almonds or peanuts, roughly chopped
Chocolate Coating Ingredients:-
150g raw or dark chocolate (at least 70 per cent cocoa solids), melted and cooled
Step One: For the base, place all the ingredients in your food processor or blender and pulse together until combined.
Step Two: Line the base of a 20 x 15cm baking tin with baking paper. Transfer the mixture to the tin and press it firmly and evenly over the base.
Step Three: Place it in the freezer for about 30 minutes, or until firm. To make the caramel, combine all the ingredients in the cleaned food processor and process until smooth.
Step Four: Remove the base from the freezer and spread the caramel layer evenly over the base. Scatter with the almonds, then return to the freezer until set.
Step Five: Line a tray with baking paper. Once frozen remove the ‘Snickers’ mixture from the tin and slice into 12 even-sized bars.
Step Six: To coat, dip each one in the melted chocolate, allowing any excess to drain off, then place the bars on the tray.
Step Seven: Refrigerate or freeze until they are set. Keep these in an airtight container in the fridge or freezer and eat when you need a sweet treat. They’ll keep for two weeks in the fridge, and two months in the freezer.