Ingredients

For the caramel layer

  • 100g raw unsalted peanuts, plus 25 peanuts for the middle
  • 75g medjool dates, pitted
  • 1½ tbsp maple syrup

For the chocolate layer

  • 150g raw unsalted peanuts
  • 150g medjool dates, pitted
  • 1½ tbsp cocoa powder
  • 2½ tbsp maple syrup
  • 150g dark chocolate, around 70% cocoa solids

Method

  1. 1

    Preheat the oven to 180°C/gas mark 4. Once hot, roast the peanuts for both layers for 10-12 minutes until golden. Leave to cool.

  2. 2

    Place the peanuts for the caramel layer in a food processor and blitz until it resembles fine breadcrumbs. Add the medjool dates and the maple syrup and blend again until a dough is formed.

  3. 3

    Place a small teaspoonful of the mixture in your hand and flatten out. Place a peanut in the middle and bring the sides up to cover it, then roll into a small ball and lay on a tray. Repeat with the remaining mixture until you have 25 balls. Leave in the fridge to firm up for 15 minutes.

  4. 4

    Blitz the peanuts for the chocolate layer until they resemble fine breadcrumbs, then add the dates, cocoa powder and maple syrup until it comes together. Place a generous teaspoon of the mixture in your hand and flatten, then place one of the caramel balls in the middle and work the mixture around them. Roll again to make a ball and place back in the fridge to firm up for another 15 minutes.

  5. 5

    Meanwhile, melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring regularly until completely melted. Leave aside to cool for around 5 minutes. Line a large tray with greaseproof paper.

  6. 6

    Dip the balls into the chocolate until completely coated, then place on the lined tray. Return to the fridge for around 1 hour until completely firmed up.

Nutritional Details

Each serving provides
  • Energy 502kj 120kcal 6%
  • Fat 7.4g 11%
  • Saturates 2.3g 12%
  • Sugars 8.1g 9%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1930kj/461kcal

Each serving provides

8.6g carbohydrate 2.1g fibre 3.7g protein

Back to top