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Peanut Butter Caramel Crunch

The last few posts have been health and beauty related...essential oils, cleaning, natural beauty tips...which have all been great. But we're talking peanut butter AND chocolate here! Together. In your mouth. At the same time. What a way to break the recipe drought right? 

If you know anything about me at all, you know my recipes are adaptable. And, I think, easy. But this is the easiest treat you will make. Think how easy chocolate crackles are, think honey joys....minus the sugar and oh so full of flavour and goodness! It is reminiscent of a snickers bar, easier than making bliss balls. All you need is a food processor and a bread tin. Or some form of container. 

Raw peanut butter caramel goodness

If you've never tried activated buckwheat, it is little pyramids of crunchy goodness. A nutty taste, I love it for the texture it brings. Loving Earth sell it online or in health food stores. Roasted buckwheat is also available in middle eastern stores (such as Oasis Bakery in Melbourne) this will bring the same texture, I don't think it will have been activated but if that doesn't bother you then it's perfect! Don't get hung up on it though, if you won't use it for anything else - it is delicious sprinkled over your cereal - omit it and add some peanuts instead. It's there for the texture, the crunch makes a difference.

Likewise with the mesquite powder. It adds a beautiful caramel flavour and is something I always keep in the pantry to add to smoothies or desserts. Bulk food stores sell it loose so you can even buy a gram at a time if you wish. It is a natural low GI (around 25) sweetener that has been used for centuries. It contains high dietary fibre, it is rich in amino acid lysine and high mineral content. It has anti fungal and immune boosting properties. So not only does it taste good it is also good for you!

I tried this recipe a few times. First from the Half Baked Harvest website, just substituting the puffed rice for the buckwheat as rice doesn't like me. The second time I added the 1/4 cup of buckwheat and finally I added the mesquite. This final version is my favourite by far.  

Adapted from a Half Baked Harvest recipe


1 cup natural peanut butter (any nut butter can be used)

1 cup dates

1/4 cup activated buckwheat (can be replaced by peanuts)

1 tsp mesquite powder (optional)

Generous pinch of Celtic salt

Pinch of vanilla



Activated buckwheat

Chopped peanuts

Melted chocolate (I used 85% Loving Earth Dark Chocolate)



1. Add all ingredients (except the topping ingredients) to your food processor and blend until combined. The buckwheat will still retain a little texture - you want that, trust me! 

2. Lightly press into a lined tin, this is the perfect amount for a bread tin

3. Sprinkle the topping (chopped peanuts and activated buckwheat) evenly over the top and press in firmly. You don't want lose bits as this makes the slicing more difficult, trust me!

4. Freeze for half an hour

5. Slice and coat with chocolate, any way you like!  

*tip: trust me, it is so much easier to slice into bars first and then drizzle chocolate on top! 


Nut free alternative: replace the peanut butter with tahini, it works beautifully! 

Dearna aka To Her Core made a beautiful Tahini and Cardamom version, be sure to try it out! 

1 comment


Can’t wait to test this out! Looks sooo yum!

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