Recipe taken from The Happy Balance by Megan Hallett and Nicole Jardim.
Makes: 6 bars or 12 bite-sized squares
12 medjool dates,
stoned (soaked for
1 hour in warm water)
4 generous tbsp peanut
butter, crunchy or smooth
2 tbsp maca powder (optional)
150 g (5 1⁄2 oz)
150 g (5 1⁄2 oz) good-quality
85% solids dark chocolate
sea salt and a handful of crushed peanuts, to top
Place the dates, peanut butter and maca powder into a food processor or blender and blend until completely smooth, gradually adding in a touch of the date soaking water as needed to help blend. It should be thick with no lumps.
Add half the roasted peanuts, pulsing for a couple of seconds until slightly broken up, before folding in the rest with a spoon.
Line a loaf tin with baking parchment and pour in the mix. Smooth it down using the back of a spoon, making sure the mix is level and spread equally. Transfer to the freezer for at least 2 hours to set.
Once set, remove from the tin and slice into roughly 5 cm (2 in) thick bars, or smaller bite-sized squares if preferred.
Melt the dark chocolate in a bowl over a saucepan of simmering water. Completely submerge the frozen bars in the melted chocolate – I find using two forks helps.
Place on a board lined with fresh baking parchment, sprinkle over a few extra crushed peanuts and sea salt before placing the fridge to further set for 30 minutes.
Recipe from The Happy Balance by Megan Hallett and Nicole Jardim.