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Peanut Butter Shortbread Energy Bars

Peanut Butter Shortbread Energy Bars

Cooking Time : 0 mins
 Serving Size : 18 people
Guest blogger and plant based foodie, Charlotte Webber shares this delicious recipe to keep your energy levels up. These bars are perfect for a pre-workout snack or a post-run treat. Why not whip up a batch on Sunday to see you through the week?

Ingredients

  • 200 G Organic Super Seeded Oat Crackers 
  • 100 G Cashews
  • 1 Pinch of salt
  • 50 G Coconut oil 
  • 150 ML Maple syrup 
  • 1 Tbsp Pure Bee Honey 
  • 250 G  Smooth peanut butter 
  • Pinch of salt
  • Dark chocolate

Directions

FOR THE BASE:

  • 200g Oatcakes 
  • 100g Of Cashews
  • Pinch Of Salt
  • 50g Of Coconut Oil
  • 100ml Of Maple Syrup
  • 1 Tbsp Of Honey.


FOR THE PEANUT BUTTER CARAMEL:

  • 250g Of Smooth Peanut Butter
  • 50ml Of Maple Syrup
  • Pinch Of Salt

FOR THE CHOCOLATE:

  • 200g Of Dark Chocolate
  • 1 Tbsp Of Coconut Oil
  • 2 Tsp Of Flaky Sea Salt

Full Recipe:

  • Add The Oatcakes To A Food Processor And Grind To A Coarse Flour. Remove And Set Aside In A Large Bowl.
  • Add The Cashews To The Food Processor And Grind To A Coarse Flour And Add To The Bowl With The Ground Oatcakes And Salt.
  • Melt The Coconut Oil And Add To The Flour Mixture Along With The Maple Syrup and Honey.
  • Mix Well Until The Mixture Starts To Come Together – It Should Stick Together If You Press It Between Your Fingers.
  • Spread Over The Base Of A Lined Freezer-Safe Dish (Mine Was 4 X 6 Inches) And Press Down Using The Back Of A Metal Spoon. 
  • Place In The Freezer While You Make The Peanut Butter Caramel.
  • For The Caramel, Add All The Peanut Butter Caramel Ingredients To The Food Processor And Blend Until Smooth And Creamy (1 – 2 Mins).
  • Remove The Base From The Freezer And Pour Over The Peanut Butter Caramel. Return To The Freezer.
  • For The Topping, Melt The Dark Chocolate And Coconut Oil Slowly Over A Bain-Marie.
  • Remove Shortbread/Caramel From The Freezer And Pour Over The Chocolate. Sprinkle Over The Flaky Sea Salt.
  • Allow To Set By Storing In The Freezer For 30 Mins Or In The Fridge For At Least 2 Hours.
  • Once Set, Cut Into 18 Pieces – Warming A Sharp Knife In Hot Water Before Slicing Can Help You Make A Clean Cut Without Squeezing Out The Filling!
  • Store In The Fridge For Up To 1 Week.