Caramel Peanut Bark
Ami Deane | Vegan Weight Loss cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A frozen vegan bark with a sweet-potato and date caramel base, crispy chickpeas, and a quick cacao-maple drizzle. Peanut butter powder is listed in the ingredients, though the written method does not say when to add it.
- Time
- 4 hours 15 minutes
- Cuisine
- American
Ingredients
- 300 g
- 145 g
- 120 g
- 4 g
- 50 g
- 240 g
- 5 g
- 20 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 915 g before cooking, which is about 115 g per serving.
Steps
Bake the large Japanese sweet potato at 160°C (325 °F) for 1–2 hours, until very soft and squishy. The ingredient list identifies it as pre-baked; this step gives the stated baking method.
Drain and rinse the tin of chickpeas. Spread them on a baking tray and bake until crispy; the source does not give a temperature or duration for this step.
Peel the baked sweet potato. Add it to a blender with the Medjool dates, vanilla, salt, and plant milk, then blend until smooth and caramel-like.
Spread the sweet potato caramel over parchment paper. Add the crispy chickpeas on top.
Whisk together the cacao powder, maple syrup, and water to make the chocolate sauce.
Drizzle the chocolate sauce over the bark. Optionally sprinkle with salt, then freeze; no freezing duration is specified.
Notes
The ingredient list includes 1/2 cup peanut butter powder, but the written method never says when to incorporate it; add it to the blender with the caramel ingredients if using, though this placement is not stated by the source. The chickpea-baking temperature and duration, and the freezing time, are not specified. Prep and total times are estimates; the total includes a presumed freezing period.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 176
- Protein
- 8 g
- Carbs
- 34 g
- Fat
- 2 g
- Fiber
- 6 g
Where the calories come from
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