nut butter treats
These gooey nut butter treats are AMAZING. I have been experimenting with a couple of different recipes to come up with the perfect combo. I have finally settled on a biscuit based from Oh She Glows Everyday by Angela Liddon and then a middle and top layer from The Plant Based Cookbook by Ella Woodward. This multi step recipe takes a little time but it’s so worth it! Change the flavor by changing the nut butter you use for the middle. I have used a combo of cashew and almond as well as just almond. The original recipe called for just peanut butter.
Makes a 11 inches by 7 inches sheet pan
For the biscuit base
3/4 cup (110 g) salted roasted peanuts
1 3/4 cups (175 g) gluten-free rolled oats
1/4 teaspoon fine sea salt
1/4 cup (60 ml) virgin coconut oil, melted
3 tablespoons (45 ml) pure maple syrup
1 1/2 teaspoons (7 ml) water, if needed
For the goey middle layer
1 cup (150 g), chopped Medjool pitted dates
1 1/4 cups (350 g) nut butter (I recommend peanut butter or almond butter. I also used a combo of cashew and almond butter which worked out great. )
3 1/2 tablespoons (50 ml ) coconut milk (I used canned coconut milk).
For the top layer
5 1/2 tablespoons (85 ml) maple syrup
2 1/2 teaspoons (10g) cacao butter or coconut butter (see note below)
2 tablespoons (30 ml) cacao powder
Creating the Magic!
For the base: Preheat the oven to 350 F (180C). Lightly grease the pan. Place parchment paper in the pan. In a good processor, combine the peanuts, oats, salt and process into a coarse crumb. Add the oil and maple syrup and process the until the mixture comes together into a dough. The dough should stick when pressed between your fingers, but it shouldn’t be super sticky. If it’s still too dry, try adding the water and processing again. Crumble the dough all over the bottom of the prepared pan in an even layer. Starting at the center, press the dough into the pan with your fingers and work outward. To even out the dough, place some plastic wrap over the dough and then smooth out with your hands. Remove the plastic wrap, and with a fork poke the base seven or eight times to allow steam to escape while baking. Bake uncovered for 13 to 17 minutes until lightly golden. Let cool completely on a cooling rack.
For the middle layer: Wash the food processor. Place the dates in the process and pulse until a paste has formed. Add the nut butter and coconut milk and pulse until smooth. If the mixture doesn’t look smooth, add a little more coconut milk. Spread the mixture over the cooled base. If you are having trouble making the mixture even, place plastic wrap over the mixture and then using your fingers, flatten the mixture onto the base. Leave to set in the fridge for about 30 minutes.
For the top layer: Place the maple syrup, cacao butter (or coconut butter) and cacao powder in a small pan over a low heat. Heat until the butter has melted, about 5 to 10 minutes. Pour the mixture over the nut butter layer and use a spatula to spread it out evenly. Let it set in the fridge for 1 to 2 hours.
When ready, lift the set mixture out of the baking tray and cut into slices or squares. Store in fridge.
Note: The original recipe calls for cacao butter for the top layer. I have been unable to find this ingredient in my little rural community so I replaced it with coconut butter and it works great.