This recipe comes from one of our favourite wholefood bloggers, Bianca from Wholefood Simply. “The day I made these I excitedly waited for my husband to get home. I let him do his thing. I let him drink a beer. I let him eat his dinner. Then, I couldn’t wait any longer. I asked him to try what I had whipped up that day. He could sense that this was not a standard taste testing. He looked at me questioningly. I said 'I want it to taste like something'. He popped it into his mouth. I waited and waited and waited. 'It’s a Picnic' he stated. YAY! My Picnic tastes like a Picnic! My day was made.”– Bianca
Recipe Tester Feedback: "Definitely leave these in the fridge overnight for maximum taste. I couldn’t decide if it was more like snickers or picnic, but who cares; I finally have my choc substitute!" - Naomi
No: Gluten / Dairy / Egg
Total Cooking Time 1 hour including setting time
Makes 12 depending on size
Cannot be frozen
- The chocolate layer:
- peanut butter - 130g, crunchy
- cocoa powder - 20g, or cacao powder
- honey - 50g, or rice malt syrup
- The ‘wafer’ layer:
- desiccated coconut - 20g
- cashew nuts - 40g, raw
- The caramel layer:
- dates - 10, Medjool, pitted
- vanilla - 1/2 tsp, concentrated, natural, extract
- salt - pinch
The chocolate layer:
- Place peanut butter (130g), cacao (20g) and honey (50g) into bowl. Speed 6 / 10 seconds.
- Press the mixture into a silicone loaf pan.
- Place into the fridge.
The wafer layer:
- Place coconut (20g) and cashews (40g) into bowl. Closed Lid / Turbo / 2 x 1 second blasts.
- Pour the mixture into a bowl and set aside.
The caramel layer:
- Place dates (10), vanilla (1/2 tsp) and salt (pinch) to bowl. Speed 9 / 20-30 seconds until a sticky paste forms.
- Press the caramel mixture over the chocolate mixture.
- Sprinkle the wafer mixture generously over the top and pat down so that it sticks.
- Gently pour away any excess mixture and place the loaf pan into the fridge for 30 – 60 minutes to firm up a little.
- Remove from the fridge and with the loaf pan facing you lengthways slice the mixture into even quarters.
- Roll each quarter into a small log shape. Use your fingers to smooth over the edge.
- Return to the fridge to set. Slice. Serve. Eat. Enjoy.
Note: The longer these are in the fridge the harder they become. Ours were in the fridge for a couple of days. I first tried them about an hour after they were refrigerated and they were divine, but not hard. By the last day they were very firm and equally delicious.
Transport in a sealed airtight container with an icepack to keep it cool. Keep refrigerated as long as possible.