In place of refined sugar Donna uses fresh dates to sweeten this delicious chocolate peanut slice.
Line a 10cm x 20cm loaf tin with non-stick baking paper, leaving 4cm of paper overhanging on the long sides (this will help you later!).
Place the dates, peanut butter and vanilla in a food processor and process for 2–4 minutes or until the mixture turns into a paste. You might need to scrape down the sides of the processor with a spatula between pulses, just to make sure everything combines.
Transfer the date mixture to a big bowl. Add the puffed rice and peanuts. Mix well with a spatula to combine.
Press the mixture into the prepared tin, using the back of a spoon to help you smooth it (rub the spoon with a little oil if it’s a bit sticky). Pour the melted chocolate over the slice and spread it with the back of the spoon to coat. Place in the fridge for 20–30 minutes or until set.
Use the paper to help you lift the slice from the tin. Carefully heat a sharp knife under hot water, dry it, then cut the slice into squares (the hot knife cuts the fudgy slice more easily). Place them in the fridge until ready to eat.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more recipes like this, pre-order your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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