Caramel Peanut Squares
Peanut Caramel Squares
Yield 8 squares
Filling:
1 cup medjool dates
1/3 cup smooth, natural peanut butter
3 tbsp coconut oil
1/4 tsp salt
1 tsp vanilla
Base:
1 cup reserved date boiling liquid (from filling)
1 tsp coconut oil (or butter)
1/4 tsp salt
2 tbsp milk (regular or alternative milk such as cashew, oat, almond etc. will all work)
1 cup roasted, unsalted peanuts
Top:
1/2 cup cocoa powder
1/4 cup coconut oil, melted
1/3 cup maple syrup, room temperature (start w/ 2)
3 tbsp milk, room temperature
1/4 tsp salt
Make the date caramel: Add dates to a small saucepan and cover with 2 cups of water. Bring to a boil, then simmer until dates are very soft and beginning to break apart, 7-10 minutes, then drain dates and reserve the remaining liquid. Transfer the dates to a food processor and the residual date liquid back into the saucepan. Add peanut butter, coconut oil, salt and vanilla to the food processor with the dates and pulse until a smooth, homogenous paste forms, set aside.
Make the base: Place the saucepan with the date water over medium heat. Simmer until it has reduced significantly, bubbles have increased in size and the colour has darken slightly around the edges of the pot - it should have thickened to the point that it will coat the back of a spoon. Quickly add 1 tsp coconut oil and 2 tbsp milk. Continue to simmer until it thickens again into a caramel, another 1-2 minutes, then add peanuts and stir to coat. Transfer peanut mixture to a parchment lined 8.5”x4.5” baking tray, packing it into an even layer. Place in freezer for 5 minutes.
After 5 minutes, use a spatula to spread date caramel evenly over the peanut layer and return to freezer.
Make the chocolate layer: In a mixing bowl, combine cocoa powder, coconut oil, maple syrup, milk and salt. Whisk to form a smooth ganache-like mixture. Remove bars from freezer and use a spatula to spread chocolate mixture evenly over the date caramel. Return to freezer for at least 2 hours.
Once ready to serve, warm the blade of a chef’s knife by running it under warm water and drying it off with a clean towel, then slice the caramel peanut slab into squares, cleaning and re-warming blade between each cut. Squares can be stored in the freezer for up to 2 weeks.
