Peanut butter shortbread energy bars
- 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 and golden syrup.
- 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.
Guest blogger and plant based foodie, Charlotte Webber shares this delicious and slightly more indulgent recipe to keep your energy levels up. These bars are perfect for a pre-gym snack or a post-run treat and they're super quick and easy to make. Why not whip up a batch on Sunday to see you through the week?
- FOR THE BASE:
- 200g Nairn's Oatcakes (Ancient Grain or Rough or Super seeded
- 100g cashews
- Pinch of salt
- 50g coconut oil
- 100ml maple syrup
- 1 tbsp golden syrup
- FOR THE PEANUT BUTTER CARAMEL:
- 250G smooth peanut butter
- 50ml maple syrup
- Pinch of salt
- FOR THE CHOCOLATE:
- 200g dark chocolate
- 1 tbsp coconut oil
- 2 tsp flaky sea salt