Peanut Butter Date Caramel Bars
Making your own chocolate and candy bars is easier than you think! With these silicone candy bar molds, you can upgrade your favorite sweet treat with real food ingredients and less sugar.
Peanut Butter Date Caramel Bars
For the bottom layer:
1 cup cacao paste
2 tablespoons coconut oil
For the middle layer:
All-natural creamy peanut butter
10-12 Medjool dates
1/2 cup peanuts
For the top layer:
1 cup cacao paste
2 tablespoons coconut oil
Directions:
In a small saucepan, heat cacao paste and coconut oil until melted, about 7-10 minutes, watching carefully and stirring often to ensure mixture doesn’t burn. Evenly pour melted mixture in the bottom of the bar molds (about 2-3 tablespoons each).
Transfer bar molds to the freezer for at least 30 minutes to set.
Once the bottom layer has set, add 1-2 tablespoons of creamy peanut butter in each mold. Transfer back to the freezer.
Meanwhile, soak Medjool dates in hot water for 15 minutes until soft.
During this time, you can make the top layer by following step 1. Set aside until ready to use.
Reserve 3 tablespoons of the soaking liquid and drain. Peel dates and remove pit (skin should come off easily). Place peeled and pitted dates and soaking liquid in a food processor. Blend until a thick paste is formed. Add the peanuts to the food processor and blend for about 10 seconds until incorporated.
Add 1-2 tablespoons of peanut date caramel mixture to each mold on top of the creamy peanut butter. Once top layer has melted, pour over bars in mold and transport back to the freezer for at least 30 minutes to set. Keep in the freezer or refrigerator.
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