Snickerish slices
THE PERFORMANCE CHEF
Time to play around with a classic flavour combo.
When mixed with nut butter and chocolate, the Medjool dates really taste like toffee, but a healthier toffee.
These slices are good for post-ride snackage too, and great with a dollop of full fat Greek yoghurt.
Ingredients
Makes 16
16 large Medjool dates
75 g (3 oz) coconut oil
300 g (11 oz) nut butter
100 g (3½ oz) salted peanuts
100 g (3½ oz) 70 per cent chocolate
pinch of sea salt flakes
Nutrition per serving:
Energy: 316 kcal | Total carbohydrate: 22 g (of which sugars: 19 g)
Fat: 21 g | Fibre: 4.1 g | Protein: 8.2 g | Salt: 0.3 g
Instructions
1. Line a 24 x 12 cm (2 lb) loaf tin with foil.
2. Remove the stones from the dates and place them in the bottom of the loaf tin. Ensure the base is fully covered and the dates are pressed down evenly. Refrigerate for 90 minutes.
3. Warm up the coconut oil and stir in the nut butter. Using a spatula, add this to the top of the dates and spread evenly.
4. Sprinkle on the salted peanuts, reserving a tablespoon of nuts for later, and refrigerate again to allow the nut butter to firm up.
5. Gently melt the chocolate, pour it over the nut butter layer, and sprinkle on the remaining nuts and a pinch of salt. Refrigerate once more to allow to set.
6. When cutting up, it’s best to place it chocolate-side down on your chopping board. Store in the fridge in an airtight container.
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