PLANT BASED. GLUTEN FREE. DELICIOUS

Dreamy White Chocolate Almond Butter Bars

Serves 10

Mouthwatering bites of rich nuttiness coated in delectably sweet white chocolate. It’s what dreams are made of… Can’t. Talk. Eating.

Ingredients

Base

  • 1 cup dates
  • 1 cup hot water
  • 1 tbsp coconut oil
  • pinch of sea salt
  • 1 cup almond flour
  • 2 cups desiccated coconut

 

Middle

  • ½ cup almond butter
  • 3 tbsp coconut oil
  • 1 tbsp maple syrup
  • pinch of sea salt


Chocolate Outer

  • 2 cups Pana Organic White Chocolate Pieces

Method

  1. Soak the dates in hot water for 15 minutes, remove dates and reserve water.
  2. Add the date-soaked water, dates and coconut oil to a blender and process into a thick paste.
  3. Transfer your paste to a bowl, add the sea salt, almond flour and coconut and using your hands work into a moist cookie dough.
  4. Press into the bottom of a small lined bread pan. Place in the fridge to set for 2 hours minimum.
  5. To make the middle layer, add all ingredients to a small pot and over low heat, melt everything together, stirring continuously using a spatula. Pour mixture over your base and return to the fridge to set.
  6. Once set, use a knife to carefully flip the chilled mixture out of the tin. Trim the sides for more even-looking bars then use a sharp knife to cut 10 pieces. Return to the fridge.
  7. For the chocolate outer, place the Pieces in a heatproof bowl, and set over a pot of just simmering water, stirring continuously. Remove from heat and allow to cool (and thicken) for 5-10 minutes.
  8. Remove bars from the fridge, and using a fork, dip each one into the chocolate. Place on a wire rack to set for 1-2 hours. Your bars will keep in the fridge for up to 3 weeks, but we doubt they will stick around that long!