Today I have a massive chocolate craving. I think it might be due to being exhausted and needing an indulgent pick me up. Having Decided that 5am is the new getting up time and that beds, couches and actually any reachable surface is now for climbing on, Sadie is doing her best to wear me out! Anyway it was a picnic bar that I was dreaming of this morning…so I present the healthy sugar free version of this scrummy chocolate treat.
Sugar free picnic bars
For the filling
- 1/2 cup dates (soaked)
- 1 tbsp. coconut oil
- 1 tbsp. honey
- 1 tbsp. Water
- 1/2 cup raisins
- 1/2 cup peanuts (toasted)
- 1/4 cup puffed rice
For the chocolate coating
- 1/3 cup coconut oil
- 3 tbsp. honey
- 5 tbsp. cacao powder
Line a 1lb loaf tin with grease proof paper.
To make the filling blitz with a hand blender the dates, honey, coconut oil and water until a sticky caramel has formed. Transfer into a mixing bowl and add the raisins, peanuts and puffed rice. Combine thoroughly.
Flatten the mixture into the loaf tin pressing down really firmly so it’s well packed. Freeze for an hour or so until solid. Take out and cut into bars.
Make the chocolate coating by melting the coconut oil in a pan. Take off the heat and whisk in the cacao powder and honey. Pour the chocolate into a bowl. Dip each bar into the chocolate until fully coated.
Place all the bars on a plate and freeze for a further hour until the chocolate is solid.
Store in the fridge in an airtight container.