- Ali
So these tasty little bars have turned out to be a big hit. I don’t think Mr H had ever eaten peanut better until he met me but some 20 years later, while his obsession with the stuff isn’t quite as big as mine, he does still love it!
These are a tasty treat and packed with healthy fats, protein and vitamins.
Enjoy
Ingredients
For the biscuit base
½ cup Arbonne vanilla protein powder
½ cup organic pea nut butter – I like to use the crunchy sort
¼ cup raw honey (use less if you have been weening yourself off the sweet stuff like I have and top up with coconut oil)
3-6 tablespoons filtered water
¾ cup oats ground into flour
For the Jelly
12 Medjool dates (pitted)
½ cup dried blueberries (that’s around 100g). Soak in warm water for 15 mins if very dry
¾ cup almond or cashew butter
Pinch salt
Directions
Mix the ingredients for the jelly in your food processor or nutri-bullet. I find it helps to blend the dates before adding the rest of the ingredients. You will need to keep scraping down the sides and mixing it back together.
Line a baking tray with cling film and pour the jelly into the tray. Wrap the cling film over the top so you have a parcel and flatten with a rolling pin, straight sided glass or jam jar so the surface is flat. Put in the fridge to set.
Mix the ingredients for the base in a large bowl and set aside. You may need more water to get it to stick together.
In an identical sized baking tray (or remove the jelly to the fridge and use the same tray) spread half the biscuit on to the base and even it out. Transfer the jelly to the base and sprinkle the remaining biscuit base over the top. Apply more cling film and flatten again so the 3 sections mould together.
Pop into the freezer for 30 minutes to harden before removing and cutting into bite sized squares.
Store in an airtight tin in the fridge for 1 – 2 weeks (as if they’ll last that long!)
Enjoy. Let me know how they work out by commenting on my facebook or Instagram page.
