Gluten-Free Heaven Australia - October 2017

Total fat Saturated Salt Sugar Protein

37g 17. 4g 0.25g 9.3g 11.9 g

Great after a

workout for a nut

butter treat!

Sweet Treats RECIPES

Cashew & peanut butter bars

By Lisa Roukin (www.myrelationshipwithfood.com) GF SF DF EF V

Makes 16 | Prep 25 mins plus chilling | Cook none | Calories 435 (per bar)

FOR THE BASE

100g (3½oz) gluten-free rolled oats

100g (3½oz) ground almonds

170g (6oz) cashew butter

5 tbsp agave nectar

2 tbsp coconut oil

2 pinches of sea salt

FOR THE FILLING

50g (1¾oz) peanuts, roasted, split in half

350g (12oz) crunchy peanut butter

2 tbsp agave nectar

2 pinches of sea salt

FOR THE TOPPING

180g (6fl oz) coconut oil, melted

120g (4oz) agave nectar or maple syrup

2 pinches of sea salt

80g (2¾oz) raw cacao powder or cocoa powder

1 tsp vanilla extract

1 Line a 23cm (9in) square baking tin

with baking paper.

2 In a food processor, process the

oats and ground almonds until a fine

sandy consistency. Add the cashew

butter, agave nectar, coconut oil

and salt and blend for 20 seconds.

Scrape around the sides of the food

processor, then process until the

mixture is combined. Remove the

mixture from the food processor and

knead into a ball.

3 Press the ball into the tin, ensuring

that the mixture is evenly spread.

Press the roasted peanut halves into

the base and flatten out.

4 For the filling, in a large mixing bowl,

add the crunchy peanut butter, agave

nectar and sea salt, mixing until

combined, smooth and thick.

5 Spread the mixture on top of the

base until smooth and evenly spread.

Place in the freezer while you make

the topping

6 For the chocolate topping, pour the

coconut oil into a mixing bowl and

add the agave nectar, salt and vanilla.

Whisk in the cacao powder until

combined and smooth.

7 Remove the base from the freezer,

pour over the chocolate topping and

spread out evenly. Give the pan a

little tap to get the air bubbles out.

8 Carefully transfer the tin to the

freezer on a flat even surface and

chill for 2-4 hours (preferably

overnight), or until the topping is firm

enough to slice.

9 Remove from the freezer and wait

20 minutes before cutting.