Frozen Peanut But­ter Cheese­cake Bars

We are huge fans of peanut but­ter in my house­hold and this treat was a big hit. It lasts a long time in the freezer so there’s no rush to get through it all.

Dish - Everyday Dish - - Recipes -

1 cup dried dates Base 1 cup raw hazel­nuts 1 cup al­mond meal ¾ cup des­ic­cated (fine) co­conut pinch sea salt Fill­ing 500 grams cream cheese (not the spread­able va­ri­ety) ¾ cup light mus­co­v­ado sugar ( you could also use brown or co­conut sugar) 1 tea­spoon good-qual­ity vanilla ex­tract 1¼ cups crunchy peanut but­ter 1¼ cups cream To top 80 grams dark choco­late Base: Place dates in a bowl and cover with boil­ing wa­ter. Soak for 10 min­utes be­fore drain­ing well.

Place hazel­nuts and al­mond meal in a food pro­ces­sor and blitz un­til the hazel­nuts have a coarse flour con­sis­tency. Add the dates, co­conut and sea salt. Run the ma­chine un­til the in­gre­di­ents are thor­oughly com­bined and rel­a­tively even in con­sis­tency. Line a 23-cm square cake tin with cling film. Press mix­ture into the tin. Take some time to do this, press­ing down firmly and en­sur­ing the depth is even across the whole tin. Place in the freezer while you make the fill­ing. Fill­ing: Bring the cream cheese to room tem­per­a­ture.

Use a stand mixer or elec­tric beat­ers to mix to­gether the cream cheese, sugar and vanilla un­til smooth. Add the peanut but­ter and cream. Mix un­til com­pletely com­bined. Cover the base evenly with the fill­ing us­ing a spat­ula. Place in the freezer for at least 2 hours. Use a dou­ble boiler to melt the choco­late. Cut the dessert into pieces. Use a heavy knife dipped in boil­ing wa­ter (then dried) to make tidy slices. Driz­zle the choco­late over the top of the slices and place in the freezer to set. Re­move from the freezer 10 min­utes be­fore serv­ing. Can be stored in an air­tight con­tainer in the freezer for up to 2 months. Serves 12

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