Peanut Butter & Mixed Berry Chocolate Bars
Does anyone know why Cadbury or Nestle don't make a PB&J Bar? Me either!
I mean heck, it's the most classic loved combination known to man! Well maybe that's an exaggeration but still, I think they're missing out on some big sales! Never fear, I've brought this crazy delicious combo to life in chocolate bar form for your dessert needs!
Yes it's a tad time consuming and does require some patience while you wait for things to set, BUT if you want to wow the masses or just treat yourself, then this is an absolute 'must make'.
If you're not plant based and have gelatin at home, I'd recommend using that as it will give a more firm berry layer (as opposed to using the agar agar to form the gel) that will make slicing and coating easier and less messy!
It's up to you if you want to use crunchy or smooth peanut butter in the peanut butter layer. I used crunchy in my first trial and loved the extra crunch (more like a Snickers Bar), but then smooth in my latest attempt and it was much more melt in the mouth.
Flick me a comment if you try this or tag me on social media because I just love seeing your creations!
Base
1 + 1/2 cups almond meal
1/2 cup walnuts
10 large medjool dates
2 Tbsp natural peanut butter
Peanut Butter Layer
1 cup natural peanut butter
1 Tbsp coconut oil, melted
1 Tbsp maple syrup
Berry Layer
2 cups berries (frozen mixed berries worked well)
3 tsp agar agar (or 2 tsp gelatin, bloomed in 1/4 cup water, if not plant based)
1 Tbsp coconut sugar
2 Tbsp chia seeds
Chocolate coating
200 g dark chocolate melted
Directions:
Line a 20cm x 8cm loaf pan with baking paper and set aside.
Add almond meal and walnuts to a food processor and blend until walnuts are finely chopped. Add medjool dates and peanut butter and process until mixture comes together.
Press base into the loaf tin and place in the fridge.
Mix the peanut butter with the melted oil and maple syrup then spoon it over the base layer and smooth flat. Transfer to the freezer to harden.
In a saucepan, add berries (and heat on low until thawed if using frozen). Use an immersion (stick) blender to blend the berries to form a liquid-like jam.
Add agar agar and coconut sugar and heat on low until sugar is dissolved. Add chia seeds and mix then remove from the heat and let cool on the benchtop until the jam has congealed.
At this point the jam mix should have a thickened consistency. Pour over the peanut butter layer and place in the fridge for 2 hours.
Once the jam has set (and it is very firm to touch), slice your bars with a hot knife. Set them on a baking tray lined with more baking paper.
Melt the chocolate over a double boiler and then take your bars and coat them in melted chocolate (it'll get messy) placing them on the baking tray. Return to the fridge for 30 minutes until chocolate has set. ENJOY
Store these in the fridge. They will keep for up to a week.
