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Picnic Bar

Serves: 10-12

Wafer Crunch Mix

  • 1/4 cup puffed quinoa
  • 1/3 cups buckinis
  • 1/3 cup desiccated coconut
  • 2 tbsp coconut nectar
  • 1 tbsp coconut oil, melted
  • 1 tbsp Pic’s Peanut Butter
  • 1/4 tsp Himalayan salt

Salted Caramel Peanut Filling

  • 1 1/2 cup cashews (soaked for 3-6 hours)
  • 1/4 cup Pic’s Peanut Butter
  • 1/2 cup filtered water
  • 1 tbsp mesquite powder
  • 1 tbsp hulled tahini
  • 1 cup medjool dates
  • 1/2 tsp Himalayan salt
  • 1 1/2 tbsp coconut oil
  • 1 tsp vanilla bean powder

Chocolate top

  • 150 grams dark chocolate (we use Loving Earth) 
  • 1/2 cup raw peanuts, to coat 

Created by Coconut & Bliss and Healthy Luxe for Pic’s Peanut Butter

Directions

  1. Place all ingredients for the wafer crunch mix in a mixing bowl, mix until well combined. 
  2. Drain and rinse cashews and place in a high-power blender with remaining salted caramel peanut ingredients.
  3. Blend until smooth (this takes a few minutes). 
  4. Add the peanut caramel to the wafer crunch mixture, stir thoroughly. 
  5. Press into a greased and lined baking tin and place in the freezer for 2-3 hours.
  6. Once set, cut into rectangles and return to freezer.
  7. Meanwhile, melt chocolate using a double-boiler.
  8. Press peanuts into the bars and dip in chocolate.
  9. Return to freezer until chocolate has set (this happens quickly).

Serve and enjoy.

Categories: Baking, Dairy Free, Gluten Free, Peanut Butter, Snacks

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