Vegan, refined-sugar free, gluten-free, low on carbs while packed with all the good fats and protein, these little slices are a lovely nutritious snack when you feel like a little treat. And they are incredibly filling so a great go-to on a busy day, when you don’t have time to prepare your meals as well. And besides roasting the dates, which can be skipped as well, there is almost no baking involved, so you really just can’t go wrong.
- 100g dates, chopped and pitted
- 100g ground almonds
- 100g ground walnuts
- pinch of salt
- 3 tbs coconut oil
The smooth top:
- 100g cocoa butter
- 3 tbs maple syrup (more to taste)
- pinch of salt
- 350g pure peanut butter, crunchy or smooth
- 200g almond butter or roasted hazelnut butter
- Pre-heat the oven on 200C. Place the dates on the baking paper and roast for 10min, to caramelize them a bit.
- Combine and mix the ground almonds and walnuts together and add the salt.
- Melt the coconut oil over a double-boiler. Pout over the nut mixture and add the dates.
- Line a rectangular baking-dish with baking paper, place the base mixture in, level and gently press down so the bottom is fully covered. Place in the freezer while you prepare the filling.
- Again using a double-boiler, melt the cocoa butter and add the maple syrup and salt. Add the peanut and hazelnut/almond butter and mix thoroughly until smooth.
- Pour the filling over the chilled base and optionally sprinkle with cocoa nibs and coconut flakes.
- Place in the freezer for another 15min. Take it out and cut into squares the size of your choosing.
- They are best kept in the freezer, and when you want to have them it only takes a couple of minutes to get them back to super smooth while still nice and cold.