cacao chocolate easter gluten free peanut butter recipes snacks Apr 09, 2020

With Easter coming up I wanted to share a totally delicious chocolate recipe with you all and it’s one that you can easily sub in different ingredients that you have on hand. It’s based off a Picnic bar with chocolate, peanuts, rice crisps and a caramel but obviously more of a wholefood version that actually has some health benefits!

I’ve used dark chocolate (using a milk chocolate would give you more of a the original picnic flavour but won’t contain the good nutritional value we get from dark). Feel free to sub in whatever ingredients you have on hand for example almonds/sunflower seeds for peanuts, prunes for dates, tahini/almond butter for peanut butter and any seeds or other puffed grains for rice puffs - it may not resemble a picnic bar but will still be totally yum!

Makes 14-16 pieces


160g 85% dark chocolate (a little bit more or less depending on the size of your block won’t matter)

1 tablespoon coconut oil

3 heaped tablespoons peanut butter

1/3 cup peanuts

1/2 cup chopped pitted medjool dates

1 cup brown rice puffs (or any puffed cereal)


Heat a small saucepan with some water in it to the boil. Add the chocolate (broken into pieces) and coconut oil in a heat proof bowl and place on top of the saucepan, without the water touching the bowl. Heat until melted.

Add the remaining ingredients to the melted chocolate mix and stir well. Spoon into a loaf tin or other small silicon baking dish and leave to set in the fridge for at least 1 hour.

Keep in the fridge for 1 week (if it lasts that long!).


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