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Ingredients

Base

 100g Mornflake Jumbo Oats

120g smooth peanut butter

80g peanuts

4 tbsp maple syrup

3 tbsp cacao powder

2 tbsp odourless coconut oil, melted

Pinch of salt

 

Cashew Cream

 240g cashews

250ml coconut cream

60ml odourless coconut oil

2 tbsp sugar

 

Peanut Caramel

 120g smooth peanut butter

40g peanuts, roughly chopped

60ml maple syrup

60ml odourless coconut oil, melted

1 tsp vanilla bean paste (or extract)

 

Chocolate

 200g dark chocolate (70% or higher)

120g coconut cream

Method

To make these bars, use an 8 square / cube silicone mould. Alternatively use a lined 9×9 inch square pan.

Base

 For the base, put the oats. peanuts and cacao powder into a food processor and blend until a fine flour forms. Add in the peanut butter, maple syrup, coconut oil and salt and blend again until the mixture sticks together.

Divide the mixture between the 8 squares and press down firmly, making sure it’s packed in tightly. Place the mould in the freezer whilst you make the ice cream layer.

 

Cashew Cream

To make the ice cream layer, put the cashews, coconut cream, coconut oil and sugar into a blender and blend until smooth and creamy.

Pour the cashew cream evenly over each of the bases, before returning to the freezer for at least 1-2 hours, until firm.

 

Peanut Caramel

For the caramel, simply stir together the peanut butter, coconut oil and maple syrup in a small bowl.

Sprinkle the chopped peanuts into each of the square moulds, then divide the peanut caramel between the squares.

Return to the freezer for at least 4 hours, or until frozen solid.

 

Chocolate Layer

 Lastly, melt the chocolate (you can do this in the microwave or over a baine marie) and once melted, stir in the coconut cream. Whisk until combined, then pour over the top of each square.

Place back into the freezer to firm up for 1 hour, or until ready to eat.

Remove from the freezer 10 minutes before serving and sprinkle additional chopped peanuts over each square (optional).




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