Hinsey’s “Picnic” Bar

Time: 1 hour
Serves: 12

Ingredients: 

125 ml (1⁄2 cup) coconut oil
150 g (1 cup) coconut sugar
120 g (1 cup) cacao powder
55 g (1⁄2 cup) almond meal
1 vanilla pod, split and seeds scraped, or 1 teaspoon vanilla powder 
2 large eggs, beaten
1⁄4 teaspoon sea salt

CARAMEL LAYER 
250 g cashew or macadamia nut butter
125 ml (1⁄2 cup) honey or pure maple syrup
125 ml (1⁄2 cup) coconut oil
1 vanilla pod, split and seeds scraped, or 1 teaspoon vanilla powder 
1⁄4 teaspoon sea salt

CHOC PEANUT LAYER
2 cups milk chocolate buttons
160 g (1 cup) peanuts, toasted
20 g (1 cup) puffed buckwheat, toasted (optional)

Method: 

Preheat the oven to 180°C and line a 24 cm square cake tin with baking paper.

Add the coconut oil, coconut sugar and cacao powder to a saucepan over medium heat and whisk for 4-5 minutes, or until well combined and the sugar has dissolved. Stir in the almond meal, vanilla, egg and salt to form a batter, then remove from the heat, pour into the prepared cake tin and spread evenly. Bake for 10-15 minutes, or until a toothpick inserted into the centre comes out clean. Set aside to cool completely.

To make the caramel layer, add all the ingredients to a saucepan over medium-high heat and melt, stirring constantly, until nice and runny. Pour the caramel over the cooled brownie layer and transfer to the fridge for 30 minutes to set firm.

For the crispy peanut layer, melt the milk chocolate buttons in a double boiler over medium heat and stir until nice and smooth. Remove from heat and allow to cool then stir in the toasted peanuts and buckwheat, if using, then pour over the cooled caramel layer and return to the fridge for another 30 minutes, or until set.

To serve, remove from the fridge and cut into bars with a warm knife. Store in an airtight container in the fridge for up to 5 days.