Wed, 25 January 2023
INGREDIENTS
The Base:
300g Blended Oats OR Almond Flour (or 50/50 split)
3 Tbsp liquid Coconut Oil
2 Tbsp Honey
1 Tsp Vanilla Extract
¼ Tsp Himalayan Salt
The Centre:
200g Peanut Butter
85g honey
55g Coconut Oil
1 Tsp Vanilla Extract
1/4 Tsp Himalayan Salt
The Top:
85g Chocolate (Dark chocolate above 70%)(The darker the chocolate, the more bitter the bars)
1 Tbsp Coconut Oil
DIRECTIONS:
1) Preheat oven to 175 degrees (C) and line a 8x8 inch square pan with parchment paper.
2) In a bowl, mix all the base layer ingredients (oats / almond flour, coconut oil, maple syrup, vanilla extract and Himalayan salt) with a fork until it forms a thick crumb texture.
3) Add the mixture to the pan and press down into the pan to get a firm base.
4) Bake the base layer for 10 minutes.
5) In the meantime, prepare the middle layer. Add all the middle ingredients (peanut butter, honey, coconut oil, vanilla extract and Himalayan salt) into a medium pot and place on medium-low heat, stirring frequently until the mixture starts to slightly bubble.
6) Allow the base layer cool for at least 10 minutes after taking it out of the oven before pouring the middle layer on top.
7) Pour the middle layer over slightly cooled crust.
8) Place the pan in the fridge for at least 30 min or until the butter mixture hardens. To speed up the process, you can place the pan in the freezer for 20 minutes.
9) While the pan is in the fridge, make the chocolate layer. Add the chocolate and oil to a sauce pan and gently melt over low heat, or simply pop into the microwave for 30 sec intervals until melted.
10) Remove the pan from the fridge and pour the chocolate layer over the middle layer. Use a spoon to evenly distribute the melted chocolate.
11) Place the pan in the fridge for another 20 minutes or until the chocolate has hardened.
12) Remove the bars from the pan and cut into bars. Enjoy!
Fri, 18 October 2024
Chef: Neil Mulholland
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