PEANUT BARS

Gluten, dairy and egg free

INGREDIENTS:

  • 12 Medjool dates, pitted and chopped
  • ½ Cup unsalted peanuts
  • ¾ Cup desicated coconut plus a few tablespoons to roll in.
  • 2 Tbsp. natural peanut butter
  • Pinch sea salt

 

METHOD:

  • Place the peanuts in a blender or food processor and blitz until roughly chopped.
  • Add the ingredients into a blender except the few tablespoons of coconut that you will roll the bars in.
  • Blend Ingredients until smooth. It’s ok if you have some small chunks of nuts.
  • Place extra coconut on a clean plate. With wet hands roll 1½ Tbsp. of the mixture into a bar shape making sure it’s all packed tight.
  • Roll each bar into the extra coconut and sit on the plate.
  • Refrigerate for 30 minutes to set.
  • They should keep for over a week.

 

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