Inspired by her favourite café snack, author of ‘Well Being: Recipes and rituals to realign the body and mind’, Danielle Copperman shares her caramel peanut slice recipe.
I’ve always been a fan of anything with caramel in so, pair it with peanuts and chocolate and I’m pretty much uncontrollable. There’s a vegan cafe in Bath that makes the most amazing caramel peanut slices and these are inspired by them. Consisting of a crunchy, peanutty biscuit layer topped with chewy caramel and finished with a smooth chocolate ganache, they are hands down one of my favourite desserts and I hope you love them as much as I do. They make the perfect afternoon snack served with a hot drink, or an indulgent after dinner dessert.
Base
100g peanuts, without skin
80g oat flour (or any other gluten free flour)
2 tbsp peanut butter
4 tbsp natural syrup of choice
2 tbsp coconut sugar
25g coconut oil or vegan butter
pinch of salt
Method
Preheat the oven to 160°C.
In a food processor, start by pulsing the oats until they resemble a flour consistency. Then add the peanuts and pulse again until they resemble a coarse flour texture. Finally, add the peanut butter, syrup of choice, coconut sugar and coconut oil or butter and pulse again for 30-60 seconds, until the mixture becomes smooth and begins to stick together slightly.
Transfer to a small-medium baking tray (a loaf tin works well), and use the back of a spatula or spoon to press the mixture down until compact.
Bake for 15-20mins, until golden brown, then remove from the oven and allow to cool.