Roar Peanut Butter Bar

Course Dessert

Cuisine Vegan

120 g Coconut cream (thick part of chilled tinned cocunut milk) you can use oat cream or any other non dairy alternative as long as thick. Tofu although non raw would work
100 g Cashews, soaked for at least 6 hours or macadamia nuts or blanched / flaked almond
50 g Oat flour or buckwheat or almond
28 g Coconut flour
½ tsp Vanilla extract
2 tbsp Maple or agave syrup
Pinch of salt
1 tsp Cacao nibs (optional)

In a food processor, process all the ingredients from the 1st layer ingredients list (at the exception of the cacao nibs) until broken down & combined; then add the cacao nibs and pulse a few times to combine; Place the dough firmly into your pan; make sure to line it first with parchment paper; Once evenly levelled, place the tin in the fridge or freezer to set
For the caramel layer, crush roughly the peanuts and put aside. In your highspeed blender or food processor, add all the ingredients and process until smooth. Add a little water gradually if your machine struggle to blend/process. Layer it on top of the base; Place your crushed peanuts on top and place in the freezer to set.
Melt the coconut oil in a double boiler. In a mixing bowl, add cacao powder and the syrup. Once the oil has melted, whisk it the bowl.If you are using dark chocolate, then add it to the coconut oil double boiler and once melted, whisk in the chocolate mixture; If you are using cacao powder only, then put the whole amount at the beginning of the process. Take your tray out of the freezer, unmould and cut the bars into the desired size. Drizzle the chocolate onto the bars and place back in the fridge or freezer to set.

Keyword butter bar