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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