Go nuts for chocolate with this one. I can tell you a little story about this slice. I nearly threw it out and abandoned ship. Luckily I thought I would keep it to get Bree to have a taste and to see if we could fix the recipe in some way. I am guessing on the day I made it I had either eaten too much sugar already or I just wasn't in the mood for something sweet. It tasted so sweet to me.
Anyhoo....fast forward a few days and I do the hard sell on Bree, 'Oh you're probably not going to like this at all, but let's see if we can fix it in any way'...
I cut it up, the taste test proceeds and she loves it. So I taste it, and I don't know...maybe I was hungrier or needed a salty sweet hit, but it is really yummy! I do think the flavours must has improved over the couple of days it lay languishing in the outside fridge to where I had banished it! I have tweaked it slightly, it needed more saltiness, so don't be shy. It is also gluten and grain free if that is something you worry about.
It is pretty simple to make, high in protein given the nuts and you could in fact use almond butter, or pistachio butter in place of the peanut butter and then top it with the correlating chopped nuts.
BENEFITS:
Peanut butter is rich in protein, healthy fats, and fiber, supporting muscle repair, heart health, and digestion. Its vitamins and minerals, like vitamin E and magnesium, promote immune function and bone strength. Consuming peanut butter in moderation can aid weight management and reduce the risk of chronic diseases.
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Need
- 60 Grams peanuts
- 220 Grams Peanut Butter Recipe
- 60 Grams butter BUY
- 80 Grams dark brown sugar
- 120 Grams Ten Times sugar (icing sugar) or pure icing sugar Recipe
- 2 Pinches pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 250 Grams chocolate callets BUY
Do
- 1
Place peanuts onto a tray and into a cold oven set to 200°C for 15 minutes. Remove and cool, then roughly chop. Set aside. Turn oven down to 180°C.
- 2
Line a loaf tin with paper that comes up on two sides for easy removal.
- 3
Place peanut butter, butter, sugars, salt and vanilla into the Thermomix bowl and blend 30 sec/speed 6. Check that the mixture is smooth and scrape down sides of bowl and repeat, 30 sec/speed 6.
- 4
Press mixture into the prepared tin and bake 15 minutes. Cool slightly.
- 5
Without washing the Thermomix bowl, place chocolate and 50g of the chopped peanuts into the bowl. Melt chocolate 8 min/50°C/reverse/speed 1 Stop and scrape down sides of bowl around the 4 minute mark.
- 6
Spread on top of base and sprinkle with the remaining nuts. Refrigerate for at least 4 hours before slicing and serving.
