Peanut Butter Caramel Bars

7 serves
Prep: 30 mins | Freeze: 2 hrs

Ingredients

Peanut Caramel:

➕ 100g Dates (Soaked in hot water for 1 hr then dried)
➕ 30g Smooth Peanut Butter
➕ 10g Coconut Oil
➕ 60ml Full Fat Chilled Coconut Cream (white part only)
➕ 50g Rice Malt Syrup
➕ 20g Botanika Blends Caramelised Popcorn Protein Powder
➕ Pinch of Salt

Chocolate Nougat Layer:

➕ 1 can Chickpeas (rinsed & drained)
➕ 80ml Full Fat Chilled Coconut Cream (white part only)
➕ 40g Rice Malt Syrup
➕ 10g Crunchy Peanut Butter
➕ 90g Coconut Sugar (blended into a fine powder)
➕ 70g Coconut Flour
➕ 60g Caramelised Popcorn Protein
➕ 30g Cacao Powder
➕ 1 tsp Vanilla Extract

Chocolate Layer:

➕ 250g Dark Chocolate Chunks
➕ 5g Coconut Oil

These layered bars are an absolute delight—chewy, nutty and richly chocolatey! Made with Botanika Blends Caramelised Popcorn Protein Powder, they’re a satisfying snack or after-dinner treat with a hit of plant-based protein and no refined sugar.

Method

Blend chickpeas, coconut cream and rice malt syrup until smooth.
Add remaining nougat ingredients and mix until a firm dough forms.
Press dough into lined tin and freeze while preparing caramel.
For caramel, blend all ingredients until smooth. Spread on top of nougat base and freeze 1 hr.
Once firm, slice into bars and freeze again before coating.
Melt chocolate and coconut oil in 30 sec microwave bursts, stirring in between.
Dip bars in chocolate, shake off excess, place on lined tray and freeze 10 min or until set.
Store in fridge in airtight container.

0 comments

FAQ - Peanut Butter Caramel Bars

Absolutely! It’ll still be delish, though flavour will vary slightly.
Thick oat cream or a chilled full-fat soy cream could work in a pinch.
You can, but the texture may need adjusting with extra coconut flour or almond meal.
They’ll last around 7–10 days refrigerated, or up to 3 months frozen.

Absolutely! It’ll still be delish, though flavour will vary slightly.
You can, but the texture may need adjusting with extra coconut flour or almond meal.

Thick oat cream or a chilled full-fat soy cream could work in a pinch.
They’ll last around 7–10 days refrigerated, or up to 3 months frozen.

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