Chocolate and peanut butter fridge bars
You'll never guess that the secret ingredient to these rich vegan chocolate bars is... chickpeas.
Ingredients
- 400 g can of chickpeas, drained
- 250 g medjool dates, pitted
- 4 tbsp crunchy peanut butter
- 5 tbsp raw cacao
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 tbsp cacao nibs
- 2 tbsp chopped hazelnuts, plus extra to scatter
- 40 g vegan chocolate
- 1 pinch sea salt flakes
- 14.1 oz can of chickpeas, drained
- 8.8 oz medjool dates, pitted
- 4 tbsp crunchy peanut butter
- 5 tbsp raw cacao
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 tbsp cacao nibs
- 2 tbsp chopped hazelnuts, plus extra to scatter
- 1.4 oz vegan chocolate
- 1 pinch sea salt flakes
- 14.1 oz can of chickpeas, drained
- 8.8 oz medjool dates, pitted
- 4 tbsp crunchy peanut butter
- 5 tbsp raw cacao
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 tbsp cacao nibs
- 2 tbsp chopped hazelnuts, plus extra to scatter
- 1.4 oz vegan chocolate
- 1 pinch sea salt flakes
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 8
Step-by-step
- Put the chickpeas, dates, peanut butter, cacao, coconut oil, vanilla and a generous pinch of sea salt into a food processor or high-speed blender. Blitz until you get a smooth mix.
- Now add the cacao nibs and hazelnuts, and pulse once to mix.
- Line a 17 x 22cm (6.6 x 8.6 inch) baking tray with baking parchment then spoon the mix into the tray. Smooth out to the edges.
- Gently melt the chocolate in a small bowl suspended over a small saucepan of boiling water.
- Drizzle the melted chocolate over the mixture in the tray, then scatter with some chopped hazelnuts and sprinkle over a little salt. Refrigerate for at least 4 hours, or overnight, to firm up.
- Remove from the tray and cut into squares. The bars are best kept in the fridge where they will keep for 3–4 days, or store in the freezer for up to a few weeks.
This recipe is from Rebel Recipes by Niki Webster. Published December 26th (Bloomsbury, RRP £26). Photography by Kris Kirkham.
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