Confession time. Now that I have discovered how easy it is to make my own peanut butter, I have gone a little peanut butter making crazy. Dark roasted, light roasted, lightly salted, honey, cinnamon, smooth, crunchy… I am starting to think that I may have taken this peanut butter obsession to the next level (if that were even possible).
When life gives you peanuts? Make peanut butter I say.
Having so many variations of peanut butter around has given me the perfect excuse to experiment with different recipes.
Today’s creation? Healthy salted caramel peanut butter bars. A mouthful of sweet, salty, oozy, crunchy deliciousness. Possibly my best creation of all time.
- 1 cup oat flour (or ground rolled oats)
- 1 tbls coconut oil
- 1/2 cup pitted dates softened in boiling water and drained
- 2 tbls natural peanut butter
- Peanut Butter Salted Caramel
- 1 cup pitted dates
- 1/2 cup almond milk
- 1/2 cup natural peanut butter
- 1/4 tsp pink Himalayan sea salt
- 1/4 cup Peanuts
- Extra salt to sprinkle on top
- Line a medium container with glad wrap.
- Place a saucepan on the stove to a low heat with the almond milk and dates. Simmer for 10 minutes, or until the dates are softened.
- Meanwhile, add all of the base ingredients to a high powered blender, and blend on high for 1 minute, or until thoroughly combined. Evenly press the base into the bottom of the container. Place in the freezer for 5 minutes.
- Add the peanut butter salted caramel ingredients to the blender and blend until smooth. Pour onto the top of the base and press down to form an even layer.
- Sprinkle the extra peanut and salt on top and gently press down.
- Place in the fridge for 2 hours until fully cooled and set.
- Slice and enjoy.
- I used lightly salted dark roasted peanut butter to give it a deeper flavour, but any natural peanut butter would work.