Peanut Butter Caramel Raspberry Blackberry Bars

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Serves10

The natural sweetness of the blackberries pop as they’re combined with the rich flavors of Medjool dates, peanut butter and caramel.

Peanut Butter Caramel Raspberry Blackberry Bars

INGREDIENTS

    Nougat Layer:

  • 2 1/2 cups almond flour or oat flour
  • 4 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1 tsp vanilla extract
  • Peanut Caramel Layer:

  • 2 cups medjool dates, pitted
  • 1/2 cup peanut butter
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • Handful peanuts (reserved for filling)
  • Splash of water
  • Sea salt
  • Berry Layer:

  • 2 cups California Giant Raspberries
  • 2 cups California Giant Blackberries
  • 1 tbsp chia seeds
  • Top with melted chocolate, about 4oz bar of dark chocolate

DIRECTIONS

      • For the nougat, mix all the ingredients together in a food processor. Blend till everything is well incorporated and combined. Press firmly into a lined baking dish.
      • For the caramel layer, add everything into the food processor, except the peanuts, and blend till very crazy, about 1 minute. Now press evenly on top of the bought base.
      • Add both berries into the food processor and blend until smooth. Pour into a bowl and swirl in the chia seeds. Occasionally stir the berries until they have absorbed the chia seeds and become thick in texture, about 1 minute. Add the berry layer evenly on top of the caramel layer and top with the peanuts.
      • Lastly, evenly pour the melted chocolate on top, covering the entire top of the dessert. Let the chocolate drizzle down the sides as well. Pop into the freezer to set for at least 1 hour. Cut into slices and enjoy! I like to keep mine cold in the freezer for all day/night snacking.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!