1 1/2cupspeanuts *soaked for minimum 4 hours but preferably overnight
1cupcashewssoaked for minimum 4 hours but preferably overnight
2/3cuppeanut buttersugar free*
1tbsphoneyor other sweetener
1tsphoneyor other sweetener
In a food processor combine the dates, toasted peanuts, shredded coconut and salt and blend until the peanuts and dates have broken down into a crumbly texture and have formed a ball. Make sure there are no large pieces of nut.
Line an 8 x 8 inch baking dish with parchment paper. Firmly press the peanut and date mixture into the base of the baking sheet making sure its distributed into the corners and is even in thickness throughout (should be approximately 1/2 inch in thickness). Push firmly to ensure its tightly packed together.
In a food processor combine all of the ingredients for the middle filling and blend until the nuts have completely broken down and formed a smooth mixture. Make sure that there are no small chunks, continue to blend for a few minutes until its completely smooth and creamy.
Pour the filling mixture into the baking dish, covering the base. Place the baking dish in the freezer and leave to set.
Combine the strawberries and honey in a food processor and blend until it forms a thick puree.
Once the peanut butter squares are frozen to the point of being firm to the touch on top, pour the strawberry puree overtop and return the dish to the freezer. It should take a minimum of 2-3 hours for the bars to completely freeze through.
Before serving, use the parchment paper to lift the large block out of the baking dish. Sprinkle with the chopped peanuts and cut into small squares. You can serve immediately or let them sit for 10 minutes or so to allow the bars to become softer (the strawberry topping may begin to melt and run down the sides). Enjoy!
*To make these bars paleo you can substitute the peanuts and peanut butter with another nut such as almonds or cashews.