Salted Caramel, Peanut Butter & Chocolate Bites

January is all about green juices, detoxes and zero treats, right? WRONG. I’m all about balance, health and not succumbing to ridiculous trends or jumping on meaningless, damaging bandwagons of slimming teas, weight loss shakes or fat-burning tablets… Instead, treating healthy living as a long-term way of life, enjoying food and exercising for the body AND mind.

So, anyone else up for peanut butter, chocolate AND salted caramel in these divine little treats? Ideal to make if you’re doing Veganuary, these are energy-boosting, mood-lifting and satisfying, using Perkier‘s new Bites which I featured in a recent recipe. Gluten-free, dairy-free and containing no refined sugar (just for those who are health conscious!), no baking needed and easy to make, these are sure to be a winner for everyone!


For the base –

  • 150g rolled oats (I used Mornflake)
  • 100g dates (I used Whitworths)
  • 100g raisins (I used Whitworths)
  • 2 tablespoons flaxseed (I used Linwoods)
  • 1 teaspoon cinnamon
  • Pinch of sea salt
  • 4 tablespoons peanut butter (I used Pic’s)
  • 4 tablespoons maple syrup or date nectar (I used Beloved)

For the chocolate fudge –

  • 4 tablespoons coconut oil (I used The Groovy Food Company)
  • 2 tablespoons smooth peanut butter
  • 4 tablespoons maple syrup or date nectar
  • 6 tablespoons cacao powder (I used Bioglan)

For the topping –

  • 2 x bags Perkier Bites (I used 1 x Salted Caramel, 1 x Cacao & Peanut)
  • Cacao nibs

Get making!

  1. Place the ingredients for the base into a food processor (I use my trust Ninja Kitchen) and pulse quite a few times until the mixture has broken down and is quite sticky so it comes together. Press into a lined square or rectangular tin and chill while you make the fudge.
  2. Gently melt the coconut oil and peanut butter then whisk in the maple syrup/date nectar and cacao powder until smooth and glossy. Pour over the base to cover evenly and there’s a nice generous layer.
  3. Break up the Perkier Bites and scatter over the top, then sprinkle over the cacao nibs. Chill in the fridge for at least 4 hours to set.
  4. When ready to serve, pop out of the tin/tub and onto a chopping board. Cut into 9-12 small bites and enjoy!