Now that I'm living in America Im a little bit torn between honouring my new home and their weird ways or staying true to my roots when it comes to my food writing. The way food is described here is so different to the Southern Hemisphere. They have special names for everything, I'm even uncertain of how I should be spelling words now! When favourite becomes favorite i don't know whats right and what's wrong. With all these conflicting thoughts I was unsure on how to describe and title this recipe I'm about to share. I made this recipe for a few of my American friends and they kept referring to it as the Peanut Butter Bar so thats what I've decided to go with.
Chocolate Peanut Butter Bars that require no baking, and little preparation. What you end up with is a chewy, nutty, buttery bar with little bursts of sweetness from the currants and just a slight richness from the layer of peanut encrusted chocolate on top. This is one of those dessert thats you'd be proud to bring along to any dinner party if you're looking to impress your friends without having to break the bank or your nails in preparation.
Makes 10 bars
What you'll need:
Base
1 1/2 cups rolled oats
4 tbsp PB2 mixed with 2 tbsp plant based milk (or use 2 tbsp peanut butter)
1/4 cup currants
2 tbsp rice malt syrup
1 chia egg (1 tbsp chia seeds mixed with 8 tbsp warm water stirred and left to sit for 5 minutes)
2 tbsp melted coconut oil
Chocolate layer
3 tbsp cacao
3 tbsp coconut oil
2 tbsp rice malt syrup
Pinch salt
2 tbsp roughly chopped peanuts
What to do:
In a food processor blitz the rolled oats until you've reached a flour consistency
Add all remaining ingredients except for the currants and blitz until they're all incorporated and you have a thick and sticky batter
Stir in the currants
Transfer and press down mixture into a small non stick baking pan. (I used a 9x5 inch loaf tin)
Place in the freezer, and start on the chocolate.
In a small saucepan gently melt down your cacao, rice malt, coconut oil and salt, stir well.
Remove your baking tin from the freezer and pour the chocolate mixture overtop.
Sprinkle the chopped peanuts on top of the chocolate (they may sink in a little bit - that's fine)
Place your loaf tin back into the freezer for 30 minutes to set.
Once the chocolate on top has solidified remove your creation from the freezer and gently cut into 2.5 inch squares.
Use a spatula to gently lift out the bars from the tin and serve on a plate or enjoy with a nice hot cuppa.
*Any leftovers can be covered and stored in the fridge for up to 1 week.
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