Miss 10 made this ‘Picnic’ bar for our after dinner treat! Low in refined sugar (has 3 tbsps of honey in 20+ serves + the sugar in the chocolate), gluten free, egg free and can be made dairy free too. So suitable for those with allergies and intolerances. This wee slice of deliciousness may be low in sugar, but it still packs an energy punch so is best shared with friends and family!
This bar is made in three steps.
Step One: Make the Base:
In the food processor whizz until smoothish:
2 cups of almond flour or ground almonds
2 tbsps of cocoa powder
2 tbsps of coconut oil
1 tbsp of honey
Press mixture into a silicone slice tray (or similar)
Step Two: Make the Filling:
In the food processor whizz so mixed:
1 tin of coconut cream
2 tbsps of honey
1 cup of peanut butter
Gently stir through:
2 cups of shredded coconut
1 cup of raw peanuts
Pour the mixture over the base, so it’s evenly spread.
Place in the freezer to set.
Step Three: Make the Topping:
In a bain marie (or a bowl over a pot with boiling water) place 100 grams of dark chocolate (we used 85% cocoa) and 60 ml of cream or butter or coconut cream to make it DF
When melted and mixed through, pour over the slice in a thin and even layer.
Keep in the fridge or freezer to set.
Time in the Kitchen: 25 minutes