Page 99 - Vegan Food & Living (February 2020)

Chocolate, peanut butter Spiced apple and plum

and chickpea fridge bars crumble with custard

By Niki Webster By National Trust (www.nationaltrust.org.uk)
Makes 8-10 | Prep 15 mins plus chilling | Cook 5 mins | Serves 6 | Prep 15 mins | Cook 25-30 mins |
Calories 263 (per serving) Calories 565 (per serving)
400g tin (1¾ cups) of chickpeas, drained FOR THE FILLING FOR THE TOPPING

250g (1½ cups) Medjool dates, pitted 4 large Bramley apples, 200g (1½ cups) plain flour
2
4 tbsp crunchy peanut butter peeled, roughly chopped 150g ( ⁄3 cup)
5 tbsp raw cacao 6 plums, roughly chopped vegan margarine
50g ( ⁄3 cup) plain fl our 100g (½ cup) caster
1
3 tbsp melted coconut oil

1 tsp vanilla extract 100g (½ cup) caster (superfine) sugar
(superfine) sugar 100g (1 cup) oats

2 tbsp cacao nibs
½ tsp ground cinnamon a pinch of salt
2 tbsp chopped hazelnuts, plus extra to scatter
1 tsp ground nutmeg 4 tsp demerara sugar
40g (¼ cup) vegan chocolate
TO SERVE
sea salt flakes

vegan custard
1 Put the chickpeas, dates, peanut butter, cacao, coconut
oil, vanilla and a generous pinch of sea salt into a food 1 Preheat the oven to 170°C/Gas Mark 3.
processor or high-speed blender. Blitz until you get a 2 Place the fruit in a bowl and add the sugar, flour and spices
smooth mix. Now add the cacao nibs and hazelnuts, and and mix together well. Place into a 20cm (8in) oven dish.
pulse once to mix. 3 For the crumble, place the flour, margarine, caster sugar, salt
2 Line a 17x22cm (7x9in) baking tray with baking parchment, and oats in a bowl and rub the fat into the flour until the mix
then spoon the mix into the tray. Smooth out to the edges. resembles breadcrumbs.
3 Gently melt the chocolate in a small bowl suspended over 4 Sprinkle the crumble mix over the fruit mixture and scatter
a small saucepan of boiling water. the demerara sugar over the top.
4 Drizzle the melted chocolate over the tray mixture, then 5 Place in the oven and bake for about 25-30 minutes or until
scatter with chopped hazelnuts and sprinkle on a little salt. the top is golden and crisp and the filling is piping hot.
Refrigerate for at least 4 hours, or overnight, to firm up. 6 Serve with custard.
5 Remove from the tray and cut into squares. The bars are
best kept in the fridge where they will keep for 3-4 days,
or store in the freezer for up to a few weeks.
11g 6g 0.16g 18.6g 5.9g 19.4g 4.9g 0.03g 48.6g 7.2g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

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