Raise your hand if you love peanut butter! And who doesn't love the combination of peanut butter, caramel and chocolate?? This classic combo is one of my favorites and today's recipe includes all three ingredients. In fact, this week I'll be sharing two new recipes that feature wild jungle peanut butter ( stay tuned on Facebook for my new video coming later in the week).
Wild jungle peanuts come from the Amazon and are not only tasty but are so beautiful AND they are free of the aflatoxin (mould) that regular peanuts contain. This means that some people with peanut "allergies" can actually eat the wild ones. Isn't that great news! Jungle peanut butter tastes a bit different than the regular roasted kind. It has a very "raw" flavour for lack of a better word. And I find it to be a little bitter, almost the way tahini is. It works perfectly in desserts because it's flavor gets balanced so well when its paired with something sweet - oh and a pinch of salt always tops it off!
In this recipe I've combined bars of wild jungle peanut butter ice cream with a layer of date caramel, dipped them in dark chocolate, and sprinkled a generous layer of wild peanuts on top. It's an ideal decadent summer treat. Peanut Butter Caramel Chocolate Ice Cream Bars Peanut Butter Ice Cream 3/4 cup water 1/2 cup cashews 1/2 cup wild jungle peanut butter 3 tablespoons coconut nectar 3/4 teaspoon pure vanilla extract 2 pinches of Himalayan salt Blend the cashews and water until creamy and smooth in a blender. Add the remaining ingredients and blend to incorporate. Pour the liquid into a plastic wrap lined bread pan. Freeze for 6-8 hours. Caramel 1/2 cup pitted, lightly packed dates 1/3 cup water 2 tablespoons coconut nectar 2 tablespoons almond butter 1 tablespoon melted coconut oil Blend the water, dates, nectar, and almond butter until smooth in a high speed blender. Add the coconut oil and blend again to incorporate. Spread the caramel over the firm ice cream. Freeze for 12 hours. Remove the ice cream (in the plastic wrap) out of the bread pan. Transfer to a cutting board and pull off the plastic wrap. Slice into 6 bars (or whatever size you desire). Separate the bars onto a parchment paper lined tray. Freeze while making the chocolate. Dark Chocolate 1/2 cup melted cacao butter 1 cup coconut sugar, ground in a dry high speed blender* 1 cup cacao powder After melting the cacao butter in a bowl over a pot of hot water on the stove, whisk in the ground coconut sugar. Sift in the cacao powder and whisk it in gently. The mixture should be smooth. Dip each ice cream bar into the chocolate and use a fork to remove it and place it onto a parchment paper lined tray. Sprinkle with chopped jungle peanuts immediately (before the chocolate hardens). Slip the bars back into the freezer briefly for the chocolate to completely harden before eating. Note: The bars should be frozen hard before dipping into the melted chocolate. *Or grind in small batches in a coffee grinder Recipe by Chef Heather Pace, www.sweetlyraw.com
Here's the photo I posted on Instagram
And make sure to check out last week's video for Raw chocolate pistachio brownie balls if you haven't already!
