Lately, I have been spending a lot of my time outside hiking which really helps me to escape from the world’s craziness and to focus more on myself, my relationships and my upcoming projects/travels. Honestly, I am really enjoying these short hiking getaways: I am never in a rush while I still physically challenge myself to the maximum. I practise my breathing techniques and take in all the beautiful views nature has to offer. Hiking relaxes my mind and quietens my thoughts and makes room to reflect on things that I hardly ever give room to reflect on. Many hiking destinations are in easy reach of my home so I have set myself the goal to explore a lot more in the upcoming months. But apart from smaller hiking trips, there is another really big adventure I couldn’t be more excited about.
The place I am going to offers a lot of nature with breathtaking mountain sceneries, it’s a hikers paradise and it is not New Zealand (which is always a good choice anyways)! Do you want to take a guess? I am so thrilled to announce that we are going to Patagonia in a couple of months!! I am already thinking of what to take, where to go and where to eat. Foodwise I cannot wait to get shitloads of local avocado’s and sweet potatoes into my tummy. Downside is, I probably have to go without my wholesome cakes for 3 weeks which might be difficult at times.
So I am kind of starting get my hands on cake while I still can. And coffee and peanut butter are 2 flavors I have been wanting to combine in a bar for a while now. I used one of my favorite baking ingredients which is buckwheat, you just cannot beat that crunchiness in combination with peanut butter – it’s such a winner. I usually don’t drink coffee anymore since discovering my sugarfree clean morning matcha but I still love the flavor of coffee and it adds such a depth to chocolate cakes. So what to expect from this slice? A deep chocolatey soft crust with a crunchy peanut butter layer crowned with a chocolate layer and a tahini cocoa nibs drizzle. Crazy good.
These Peanut Butter Coffee Crunch bars are all vegan, almost raw (apart from the coffee), free from gluten, soy and refined sugars. The below recipe is for a rectangular loaf tin.
- 6 dates (soaked in warm water for 30 minutes and drained)
- 1/2 cups almond meal/ground almonds
- 1 tsp ground organic coffee
- 2 tbsp cocoa butter
- 1/2 tsp. vanilla paste
- dash of salt
- 1 tsp cocoa powder
Add all ingredients to your food processor and mix until you end up with a firm dough. Line a small brownie tin with parchment paper and press in the dough using your hands.
Peanut Butter Cream Layer
- 1/3 cup peanut butter (crunchy)
- coconut cream from 1 can of full-fat coconut milk
- 3 tbsp maple syrup
- 1/3 cup buckwheat
- 2 generous pinches of salt
- 1/2 tsp. vanilla paste
In a bowl mix all ingredients well. in a bowl. pour on the coffee crust.
- 80g of your favorite vegan chocolate
- 2 tbsp tahini
- handful of cocoa nibs
Melt the chocolate and pour over your peanut butter cream layer. Let harden in the fridge for 10 minutes. Remove and cut into pieces. Drizzle with tahini and cocoa nibs.