Healthy Picnic Bar

This nutrient-dense version of the classic Picnic bar is a rich alternative that is sure to impress your family and friends! Each serve contains more than 45% of your daily iron requirements, and a quarter of your daily fibre and potassium requirements.

Makes 24 bars, depending on size


Brownie Layer

  • 1/2 cup coconut oil

  • 1 cup coconut sugar

  • 1 cup cacao powder

  • 1/2 cup almond meal

  • 1 tsp vanilla bean paste

  • 2 eggs, beaten

  • 1/4 tsp sea salt

Caramel Layer

  • 250g cashew butter

  • 1/2 cup honey

  • 1/2 cup coconut oil

  • 1 tsp vanilla bean paste

  • 1/4 tsp sea salt

Peanut Layer

  • 1 cup coconut oil

  • 1 cup cacao powder

  • 3 tbsp maple syrup

  • 1 cup peanuts, toasted and shelled


  1. Preheat oven to 180°C and line a square cake tin with baking paper

  2. Add coconut oil, coconut sugar and cacao to a small saucepan over low-medium heat and stir for 4-5 mins, or until well combined and sugar has dissolved. Stir in almond meal, vanilla, eggs and salt to form a batter, then remove from heat and pour into cake tin and spread evenly. 

  3. Bake for 10-15 mins, or until a toothpick inserted into centre comes out clean. Set aside to cool

  4. For caramel layer, add all ingredients to a saucepan over medium heat and melt, stirring constantly, until runny. Pour caramel over cooled brownie layer and refrigerate for 30 mins to set firm

  5. For peanut layer, combine coconut oil, cacao powder and maple syrup to a saucepan over medium heat and stir until smooth. Stir in toasted peanuts, then pour over cooled caramel layer. Return to fridge until set

  6. To serve, remove from fridge and cut into bars with a warm knife. Store bars in an airtight container in fridge for up to 5 days

Nutrition Information, per bar

Calories 464

kJ 1949

Total Fat 46g

Saturated Fat 35g

Carbohydrate 29g

Fibre 9g

Protein 9g

Snacks, Sweets, DessertBradford Clinic