Four layer chocolate peanut slice
In summer, these are best served straight from the fridge.
SERVES
4
PEOPLE
PREP TIME
1
MINUTES
COOKING TIME
30
MINUTES
Ingredients
For the base:
1 tbsp of melted butter
2 Medjool dates, de-stoned and chopped
50g raw cacao powder
90g desiccated coconut to make the peanut butter layer:
1 tin unsalted chickpeas, drained and rinsed
95g peanut butter
60ml honey
To make the sticky peanut layer:
225g salted peanuts, toasted and chopped
40g butter
150g honey
To top:
200g dark chocolate
Method
Line a 20cm square tin with parchment.
Blitz all of the ingredients for the base until they form a rough paste. Press this down into your prepared tin and place into the fridge to cool for an hour.
To make the peanut butter layer blitz the three ingredients together and spread this over the first layer. Place it back into the fridge for another hour.
Place the chopped peanuts, butter and honey into a heavy based saucepan and gently heat until the butter has melted, and everything is combined. Allow this to cool for about ten minutes them gently spread it over the cooled peanut butter layer. Place back into the fridge.
Melt the chocolate over a low heat above a simmering pot of water, or in a microwave. Spread this over the whole sticky peanut layer. Place back into the fridge until the chocolate has firmed up and you are ready to serve them. Slice into whatever size you wish and serve cool.
