OK this was a spur of the moment creation and approximate quantities is about all I am able to muster. I would work by taste and consistency. Next time I am going to get the “base” to be more like pastry. My intention had been to make raw peanut butter and chocolate hamantashen for purim. I was impatient and in a hurry so the pastry was more like crumb crust. It was rollable between baking paper sheets but not well foldable. Oh well the resulting accident was a resounding success which my husband (bless his cotton socks) has beseeched me to document so that I can make it again (when he has scarfed down the few I stored in the freezer rather than taking with us this evening).
Crust / top
oats (about 2-2.5 cups)
dates (about 1 -1.5 cups) – depends how sweet you like things
desiccated coconut (about 1 cup)
cocoa (about 1/2 -3/4 cup) – depending on how chocolately you like things
coconut butter (about 1 rounded teaspoon)
water (just a little to help it meld together) – if you like you could presoak the dates and reserve the water adding a little bit at a time as needed. I was too impatient to soak anything!
Blitz all ingredients in the food processor until they form crumbs that stick together or a ball of dough depending on your intention (for a slice go for crumbs and for a dough / pastry go for ball).
Peanut butter caramel layer
1/2 cup peanut butter (approximately)
3/4 cup dates (approximately)
a little water to achieve a smooth consistency (again date soaking would speed the process in the long run).
Blitz into a thick peanut butter caramel.
Line a small slice tin (about 10 x 20 cm) with baking paper.
Roll the crust between 2 pieces of baking paper (or just press 1/2 into the lined tin and roll the other half between baking paper)
Put the base in the tin carefully by transferring it on the paper.
spread out the peanut butter caramel over the base.
Top with the rolled half of crust.
Freeze at least 1/2 hour.
Remove from freezer and slice into desired shape (I did some as triangles – to imitate hamantashen and the rest as rectangles. Put shaped slice bits back in the freezer until you wish to serve if you can stop yourself eating them first. Eat straight from the freezer – the do tend to soften if left out for a while.
NOTE: I remade the recipe as the husband and kids already demolished the rest of the first lot. The above picture were some experiments with shaping (as a roll up and in heart shaped moulds) as I had left over mix from using a smaller tin for the normal slice version. I soaked the dates this time and it was definitely much easier.