We all a little treat every now and again, and these little choc and nut squares are the perfect pick me up when you feel that mid morning slump coming on. They're super easy to make, a great one to get the kids involved with. If you are a bit of an exercise fiend, they're also a great post work out snack as they are high in protein thanks to the peanut butter, almonds and pistachios. They're vegan friendly and gluten free so you can indulge and feel a little smug at the same time.
Ingredients
base
100g medjool dates, pitted
200g ground almonds
100g coconut oil
160g light brown sugar
240g crunchy peanut butter
1 tsp vanilla extract
Pinch of sea salt
240g 70% dark chocolate
pistacho salt
40g pistachios, unshelled
1 tsp sea salt
Directions
Grease and line a 20cm by 20cm tin.
Base
Place all of the ingredients for the base into a food processor and blitz until combined and smooth.
Decant the mixture into the lined tin and press down with the back of a spoon until firm and compact.
Place into the freezer for 30 minutes to firm.
Pistachio salt
Whilst the base is firming up make the pistachio salt by simply placing the pistachios and salt into the food processor, and pulsing a couple of times to achieve a textured crumb.
Remove and set aside until ready to use.
Now break the chocolate into a pyrex bowl.
Put an inch of cold water into a small pan and place onto a medium heat until the water simmers.
Place the pyrex bowl on top of the pan and allow the steam from the water to melt the chocolate completely (stir every now and again to ensure the chocolate is evenly melted)
Remove the base from the freezer and pour the melted chocolate over the base.
Sprinkle over the pistachio crumb and place into the fridge to set the chocolate (1-2 hours).
Carefully remove the now set choc and triple nut squares from the fridge.
Fill a jug with boiling hot water and place a sharp knife into the jug to heat the blade (this will make it easier to cut through the chocolate easily, giving a nice clean finish).
Use the knife to cut the block into equal size squares, replacing the knife into the jug after each cut.
Keep the squares in the fridge.
Perfect for a mid morning or mid afternoon snack.
Yummy x