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No Bake, Gooey Peanut Butter and Salted Caramel Bars

CRUST

  • 1 1/2 cups of unsalted peanuts
  • 1/4 cup cocoa powder
  • 1 scoop of MISSFITS Salted Caramel Protein Multitasker
  • 1 pinch sea salt
  • 1 cup packed dates
  • 1tsp Maple syrup

PEANUT BUTTER LAYER

  • 1 cup smooth peanut butter
  • Pinch sea salt
  • 2 packs of MISSFITS Wonderballs (optional)

GANACHE

  • 1 1/4 cup vegan dark chocolate
  • 7 Tbsp light coconut milk
  • 1 Tbsp coconut oil

Ā Instructions

  1. Prepare crust by adding nuts, cocoa powder, MISSFITS multitasker and sea salt to a food processor and blending into a meal. Remove from bowl and set aside.
  2. Add dates and maple syrup to the food processorĀ and pulse until small bits remain or a ball forms. Break up the dates with a spoon so they're not all in one clump. Then add the nut mixture back in and blend to combine until a loose dough is formed.
  3. Transfer the dough to a parchment-linedĀ dishĀ and spread with fingers to evenly distribute. Then top with parchment paper or plastic wrap and use a flat-bottomed object - such as a drinking glass or measuring cup - to press and pack the crust into a solid, even layer. Set in freezer for 5 minsĀ 
  4. Pour the peanut butter layer in top of crustĀ 
  5. Set in freezer to chill.
  6. Melt the finely chopped dark chocolate to a pan on medium heat. Then add coconut milk and coconut oil.
  7. Let set for 5 minutes. Then whisk to combine. The mixture should be entirely melted and smooth.
  8. Remove the tray from the freezer and pour the ganache on top. Spread with a spoon until smooth. Then add back to the freezer to set for 5-10 minutes, or until semi-firm to the touch (enough to slice).
  9. Would recommend not too share, they are far too good šŸ˜
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