Sticky Date, Peanut and Chocolate Slice
Ingredients
390 g pitted dates
200 g hot water
For the peanut butter and date layer
40 g cold water
100 g smooth peanut butter
1 tsp vanilla extract
80 g peanuts
25 g puffed rice
For the chocolate layer
80 g dark chocolate
Tools
- Food Processor Attachment
- Knife Blade
- Creaming Beater
Utensils
- 1 Loaf tin (900g)
- 1 Bowl
Instructions
STEP 1/6
Break up the chocolate into 2 cm pieces
STEP 2/6
Grease the loaf tin and line with parchment paper
Add dates and hot water into a small bowl
Soak – 20 minutes and then drain
STEP 3/6
Fit the Knife Blade to the Food Processor attachment
Add the soaked dates, water, peanut butter and vanilla extract into the attachment
Mix – 2 minutes, speed 3 and then scrape the bowl
(Tip: Increase the speed to 4, if needed)
Mix until a paste forms – 1 minute, speed 3
Remove the attachment from the machine
STEP 4/6
Fit the K-Beater
Transfer the mixture from the Food Processor attachment into the 5L appliance bowl
Add peanuts and puffed rice into the appliance bowl
Mix until combined – 30 seconds, speed 1
Transfer the mixture into the loaf tin and level using a spatula or the back of a spoon
(Tip: Rub the spoon with a little oil if it’s a bit sticky)
Chill in the fridge – 30 minutes
STEP 5/6
Remove the K-Beater, fit the Creaming Beater
Add dark chocolate into the warming bowl, fit the splashguard
Heat until melted – 8 minutes, heat setting 7, speed 1
Or use the ‘Chocolate melting’ pre-set if applicable
Remove the loaf tin from the fridge
Transfer the melted chocolate into the tin, level the surface
Chill in the fridge – 30 minutes
STEP 6/6
Remove the loaf tin from the fridge
(Tip: 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
Serve
You can try adding different ingredients instead of the puffed rice and peanuts.
Sticky Date, Peanut and Chocolate Slice
Ingredients
390 g pitted dates
200 g hot water
For the peanut butter and date layer
40 g cold water
100 g smooth peanut butter
1 tsp vanilla extract
80 g peanuts
25 g puffed rice
For the chocolate layer
80 g dark chocolate
Instructions
STEP 1/6
Break up the chocolate into 2 cm pieces
STEP 2/6
Grease the loaf tin and line with parchment paper
Add dates and hot water into a small bowl
Soak – 20 minutes and then drain
STEP 3/6
Fit the Knife Blade to the Food Processor attachment
Add the soaked dates, water, peanut butter and vanilla extract into the attachment
Mix – 2 minutes, speed 3 and then scrape the bowl
(Tip: Increase the speed to 4, if needed)
Mix until a paste forms – 1 minute, speed 3
Remove the attachment from the machine
STEP 4/6
Fit the K-Beater
Transfer the mixture from the Food Processor attachment into the 5L appliance bowl
Add peanuts and puffed rice into the appliance bowl
Mix until combined – 30 seconds, speed 1
Transfer the mixture into the loaf tin and level using a spatula or the back of a spoon
(Tip: Rub the spoon with a little oil if it’s a bit sticky)
Chill in the fridge – 30 minutes
STEP 5/6
Remove the K-Beater, fit the Creaming Beater
Add dark chocolate into the warming bowl, fit the splashguard
Heat until melted – 8 minutes, heat setting 7, speed 1
Or use the ‘Chocolate melting’ pre-set if applicable
Remove the loaf tin from the fridge
Transfer the melted chocolate into the tin, level the surface
Chill in the fridge – 30 minutes
STEP 6/6
Remove the loaf tin from the fridge
(Tip: 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
Serve