22 Jun 2016 No Bake Sweet
Medjool dates have a wonderful toffee squidginess, so be sure to seek out these rather than regular dates if you can. This recipe is as simple as blending the ingredients and spreading in a tin to set in the fridge, so there’s no excuse not to give it a try. For extra naughtiness, dip the bars in melted dark, milk or white chocolate and leave to set.
M A K E S 16
Grease the tin with oil and line with parchment paper, leaving 5cm excess hanging over the edges to help with lifting out later.
Blend the dates in a food processor to give a fairly smooth paste. Add the chocolate, oats and peanut butter. Blitz everything together until you have a chunky paste.
Spread the mixture out in the lined tin, levelling the surface with the back of a spoon. Cover with cling film and chill in the fridge for about 2 hours until set.
Lift out of the tin and peel the paper down from the sides. Brush the edible glitter dust (if using) all over the surface. Cut the slab into quarters and then each piece into four fingers. These will keep for up to a week in an airtight container in the fridge.
This recipe is taken from my book ‘No-Bake Baking’, available from all great bookstores and online at Amazon.
Photo (c) Donal Skehan.
Sunflower oil, for greasing
350g pitted Medjool dates
100g dark chocolate (at least 70% cocoa solids), roughly chopped
75g rolled oats
3 tbsp crunchy peanut butter
Edible gold glitter dust, to decorate, optional
17.5cm square cake tin or baking dish