Wed, 16 June 2021
Eoin Sheehan's Homemade Healthy Toffee Squares recipe
Ingredients:
For the base
• 50g oats
• 30 walnuts
• 1 tbsp coconut oil
• 20g medjool dates
For the filling
• 100g peanut butter
• 40g coconut oil
• 100g medjool dates
• 1 tsp vanilla extract
• 50ml water
• 70g dark chocolate
Method:
1. For the base, blend the oats and nuts initially then add the medjool dates and melted coconut oil.
2. Line the base of the 8” spring-form cake tin with this crumb mixture, pressing down with the back of a spoon to ensure a firm and set base.
3. For the filling, blend the peanut butter, medjool dates, vanilla extract, melted coconut oil and drops of water to bring to the correct caramel like consistency.
It may help to slightly melt the peanut butter for blending purposes. Place in the fridge for at least 30 minutes to help it set.
4. Add this caramel layer on-top of the base in the tin and pop back into the fridge or freezer to set once again.
5. Once the cake is fully chilled and firm, melt dark chocolate and pour over the cake. Spread to form a thin layer and chill once more until it is set.
