Sort ingredients
isaday
QR Code
Listen
Pdf
Add the peanut butter to a food processor and add the ground almonds and honey. This will give it a firmer texture. Stir through the crispies. Wrap in baking parchment and transfer to the freezer for 30 minutes to firm up (or a fridge for 90 minutes).
Roll the centre into a log shape, inside the parchment paper, to around 20cm long and return to the freezer for 2 hours.
Make the caramel filling, but adding the dates and peanut butter to a processor and processing for 30-60 seconds (or longer if your food processor is less powerful) until it forms a smooth, gooey caramel dough. If your dates are less soft of your food processor less powerful you can soak your dates first in boiling water, draining off any excess before processing.
Roll the caramel layer out between 2 layers of baking parchment, 20cm long and around 10cm wide. Pop your chilled peanut centre in the middle and roll it up like a sausage. Again back in the freezer to chill for at least an hour.
Melt the dark chocolate and pour over the chilled peanut, caramel centre. The chocolate should set instantly if the chocolate sausage is cold enough.
Slice into pieces while chilled and store in the fridge.