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YOUR GO-TO GUIDE FOR HEALTH & LIFESTYLE

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Sweets

Sweets

Sweets

Picnic bars

Picnic bars

Picnic bars

SERVES 10

SERVES 10

SERVES 10

30 mins

30 mins

30 mins

Easy

Easy

Easy

/

/

Our picnic bar was inspired by the famous Cadbury’s chocolate bar. Whilst the ingredients used in our recipe bears no resemblance to the original, the taste and texture is just as delicious… Even better if you ask us! This recipe was created in collaboration with Sophie from @coconutandbliss.

SERVES 10

SERVES 10

SERVES 10

SERVES 10

30 mins

30 mins

30 mins

Easy

Easy

Easy

Ingredients

Ingredients

Ingredients

Ingredients

WAFER CRUNCH MIX

1/4 cup puffed quinoa
1/3 cup buckinis
1/3 cup desiccated coconut
2 tbsp coconut nectar
1 tbsp coconut oil (melted)
1 tbsp peanut butter
1/4 tsp salt

SALTED PEANUT CARAMEL

1 1/2 cups cashews (soaked for 3-6 hours)
1/4 cup peanut butter
1/2 cup filtered water
1 tbsp mesquite powder (optional)
1 tbsp hulled tahini
1 cup medjool dates
1/4 tsp salt
1 tsp vanilla bean powder

COATING

150 grams raw dark chocolate
1/2 cup raw peanuts (to coat)

Method

Method

Method

Place all ingredients for the wafer crunch mix in a mixing bowl, mix until well combined.
Drain and rinse cashews and place in a high-power blender with remaining salted caramel peanut ingredients. Blend until smooth (this takes a few minutes).
Add the peanut caramel to the wafer crunch mixture, stir thoroughly.
Press into a greased and lined baking tin and place in the freezer for 2-3 hours.
Once set, cut into rectangles and return to freezer.
Meanwhile, melt chocolate using a double-boiler.
Press peanuts into the bars and dip in chocolate.
Return to freezer until chocolate has set (this happens quickly). Serve and enjoy.

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© 2024 Healthy Luxe.

Stay up to date with special offers, exclusive recipes and many more health tips.

Explore

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Recipes

Wellness & Lifestyle

Our Story

Contact Us

Follow Us

© 2024 Healthy Luxe.