Medjool date, pretzel & peanut butter squares

Name: Medjool date, pretzel & peanut butter squares
Prep time: 20 min
Total time: 20 min
Yield: 15
Ingredients: sunflower or vegetable oil, for greasing; 100 g porridge oats; 100 g pretzels, plus 15 to decorate; 340 g medjool dates; 5 tbsp smooth peanut butter; 160 g chocolate (75-85% cocoa)

No baking required in this Ed Smith recipe! A deep-roast peanut butter, such as Manilife, will take the flavour up to the next level.

3 out of 5 stars(3) Rate this recipe

Vegetarian

Makes15 squares
CourseDessert
Prepare20 mins
Cook-
Total time20 mins
Pluschilling and setting

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sunflower or vegetable oil, for greasing
100g porridge oats
100g pretzels, plus 15 to decorate
340g medjool dates
5 tbsp smooth peanut butter
160g chocolate (75-85% cocoa)

Lightly oil and line a 25x20cm brownie tin with baking parchment. Put the oats in a food processor and pulse to a powder. Add the pretzels and repeat until they resemble fine crumbs. Add 200g dates (about 12), 5 tbsp cold water and 2 tbsp peanut butter to the processor, pulsing again until the mixture becomes stodgy. Transfer to the lined tin, compressing with the back of a spoon until you have a firm, level base. Chill for at least 15 minutes.
Meanwhile, bring a kettle of water to the boil. Tip the remaining dates into a heatproof bowl and cover with 75ml just-boiled water; leave to soak for 10 minutes. Wipe the food processor clean, then add the soaked dates in their water and the remaining peanut butter; whizz to a smooth paste. Spoon onto and spread over the pretzel base and chill again for about 15 minutes until slightly set.
Melt the chocolate in a heatproof bowl set over barely simmering water (don’t let the water touch the base of the bowl). Pour and spread over the date mixture. Dot with 15 pretzels. Leave to set for about 15 minutes, then cut into squares or rectangles. Chill until ready to eat.

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