A few weeks ago my fella and I went out on a ‘date’, I dressed up a little, ate a huge pizza and bored him with my tales from the day.
I also declined dessert.
What on earth was wrong with me? Let me tell you, at the back on my crazy little mind I knew I had a peach that needed using up, I had a kilogram of peanut butter and a simple recipe idea.
Sweet, slightly salty, simple and using cupboard basics…
I love salty and sweet, once my fella brought me back a slab of bacon chocolate from Choccywoocydoodah and I stared at it thinking ‘what the..?’ whilst politely thanking him. Later on I unwrapped the bar and realised that bacon and chocolate were a match made in heaven.
You’ll have to excuse me; I went way off on my own little tangent there. Also you must excuse that there is no bacon or chocolate in this recipe but don’t run away, the salty peanuts, date caramel and peaches work like a dream.
This is a ‘small serving’ recipe but you could double up to make more slices, I won’t judge…
I’ve also popped some notes after the recipe – Happy Baking!
120g Superfine Oats
10g Oats (for topping)
Pinch of salt
60g Peanut butter
25g Coconut oil
25g Liquid Sweetener
4 Medjool dates
1 Small peach
1 Teaspoon lemon juice
For the base
Start by lining a tray with grease proof paper and preheating your oven to 170 degrees.
Melt your coconut oil, with the peanut butter and liquid sweetener and stir until combined.
Then in a mixing bowl add the oats and a pinch of salt and mix in the wet ingredients and mix until a crumbly dough forms.
Press the dough into your tray and oven bake for 10 minutes
For the date ‘caramel’
Firstly, soak the dates in hot water so they are extra soft and squidgy.
Drain the dates and place them in a blender with a teaspoon of lemon juice and a teaspoon of water and blend until a thick ‘caramel’ has formed.
*You may have some left over in the end depending on your size of dates
Take the base out of the oven and allow to cool for 2/3 minutes and then carefully spoon over the caramel and top with the sliced peach and sprinkle some oats on top.
Return to the oven for another 8-10 minutes depending on your oven the base as should be just golden but not brown.
Whilst the the bake is cooling, carefully slice as this make’s it a lot less likely to break and serve once fully cooled with coffee and a smile.
*I used crunchy peanut butter but cashew, almond or mixed butter would work perfectly too!
*For the base I used superfine oats, I would recommend using these or processing oats so that they form a fine oat flour.
*I set the base into a loaf baking tray, this was to keep the size and shape and make them easy to cut.
*This is definitely a recipe for firm peaches, juicy ripe peaches are scrumptious but a little too messy.
*For the liquid sweetener you can use honey (but use around 5g less or not according to your tastes) or maple syrup or agave.
Talk to me, do you like the sweet/salty combination? Are you craving more comforting food’s now it’s suddenly turned cooler?