Raw Peanut Caramel Chocolate Bar

When Jade O’Donahoo sold her tiny café, Switch Board, in the heart of Melbourne, she wanted to share the secrets of her favourite dishes. She wrote down the recipes, compiling them as a gift to loyal customers and friends. Beautiful illustrations followed, and the project evolved, first to a blog, and ultimately to a gorgeous little book titled Eat This, My Friend. 

Eat This, My Friend is Jade’s collection of more than 60 lovingly illustrated recipes for versatile, healthy veggie dishes that are fuss-free – and especially good when shared with friends. One of her favourite recipes from the book is an incredible Raw Peanut-Caramel Chocolate Bar, we've shared the recipe with you below! 

We are also giving three lucky people an opportunity to win a signed and framed print of one of Jade's beautiful illustrations, stay tuned for details over the next few days! 

Raw Peanut-Caramel Chocolate Bar

This would have to be my most popular recipe to date. And I understand why – a healthy version of everyone’s favourite chocolate bar, vegan and gluten free, without compromising on the flavour. A batch of these makes an excellent gift to bring to parties and is a great small dessert after dinner. And, in my opinion, these bars are even better than the original.

*Makes approximately 12 squares

Base

195 g (7 oz/1¼ cups) almonds
40 g (1½ oz/¼ cup) linseeds (flax seeds)
90 g (3 oz/½ cup) medjool dates, pitted (plus 1 or 2 extra)
80 g (2¾ oz/½ cup) peanuts (dry toasted, optional)

Caramel

60 g (2 oz/¼ cup) crunchy peanut butter
65 g (2¼ oz/¼ cup) tahini
60 ml (2 fl oz/¼ cup) melted coconut oil, cooled
125 ml (4 fl oz/½ cup) rice malt syrup

Top

125 ml (4 fl oz/½ cup) melted coconut oil
60 ml (2 fl oz/¼ cup) rice malt syrup
30 g (1 oz/¼ cup) raw cacao powder
65 g (2¼ oz/¼ cup) tahini

To make the base, pulse the almonds and linseeds in a food processor until they resemble coarse breadcrumbs. Add the dates, one by one, and pulse again until the mixture comes together. If it still seems a little dry, add an extra date or two.

Next, line a square cake tin (20×20 cm/8×8 in) with baking paper and press the mixture into the tin so you have a firm even layer.

Scatter the peanuts over the top of the base and press them into the mixture.

To make the caramel, blitz all the ingredients and a big pinch of salt in a food processor until combined. Pour the caramel mixture over the base you have prepared and set aside in the freezer while you prepare the top layer.

For the chocolate top, use a whisk or fork to combine the ingredients in a bowl.

Remove the tin from the freezer and pour the chocolate mixture over the caramel layer. Smooth over with the back of a spoon until the caramel layer is completely covered and you have a nice even chocolate coating.

Place in the freezer to set for at least an hour, then cut into small squares using a sharp knife.

Try not to eat the whole batch in one sitting!

The bars will keep in the fridge for 5 days, or for 2 weeks in the freezer.

Recipe extract taken from Eat This, My Friend by Jade O'Donahoo, for more information on the book head here. Visit Jade's blog here.