Squirrel Sisters are running a Halloween Bake Off competition and anyone can enter.
All you need to do is create a Halloween inspired recipe using Squirrel Sisters bars as an ingredient take pictures of it and send them along with the recipe – you can find more info at the bottom of this article.
The winner will get their recipe and blog details featured on Squirrelsisters.com and Squirrel Sisters social media channels, which has over 27,000 followers across all platforms. So it’s great exposure for you and your blog.
To give you some inspiration this was last year’s winner:
- 4 Squirrel sisters bars (160g total)
- 50g ground almonds
- 25g melted coconut oil
- 200g pitted medjool dates
- Juice of 1/2 orange
- 1 tablespoon maple syrup
- 25g melted coconut oil
- 1 teaspoon vanilla essence
- 2 tablespoons maple syrup
- 2 tablespoons water
- 4 tablespoons cacao powder
- 18 flaked almonds (for the eyes)
Start by lining a small square deep tin (roughly 15cm by 15cm) with baking parchment. Then place your Squirrel Sisters bars and the ground almonds into a blender and whizz up until they are fully combined together. Depending on your blender, you may need to break up the bars before you add them.
Then gradually add the melted coconut oil (in roughly 4 stages) and continue to mix up in the blender, until the mixture becomes wet and sticky. Place this mixture into the base of your tin and press down evenly with the back of a spoon, before placing the tin in the freezer whilst you make the next layer.
Give your blender a quick rinse and then place the pitted dates, orange juice, and maple syrup into the blender all together and whizz up until blended and smooth. Note – you may have to keep scraping down the sides and re-blending a few times! Place this mixture on top of your base layer in your tin and spread evenly, before placing the tin back into the freezer whilst you make the next layer.
Finally make your chocolate topping by mixing together your melted coconut oil, vanilla essence and maple syrup in a bowl. Then to this gradually add your cacao powder, stirring continuously until it becomes smooth. Note – you may need to add up to 2 tablespoons of water to make the chocolate completely smooth and runny.
Pour your final chocolate layer on top of your date caramel layer in your tin and spread evenly, being careful to keep this layer separate and not mixing with the layers below. Whilst the chocolate is still runny, place your flaked almonds at even intervals to create the illusion of 9 pairs of eyes, being aware of where you will cut your slab into 9 pieces so that each piece will end up with a set of eyes in the centre. Then, using a cocktail stick carefully drag some of the chocolate up from the base up onto the almond so that it looks like the pupil of your eyes.
Place back into the freezer for one final time for at least an hour to fully set. When you are ready to serve, leave your tin out of the freezer for 10 minutes, before removing the slab carefully using the baking parchment and then using a long sharp knife, cut evenly into 9 squares.
Store in a tin in the fridge so that your layers stay set and serve slightly chilled. They will keep well for up to a week… if they possibly last that long.
After the success of last years Halloween bake-off, it’s back and anyone can get involved. Create a Halloween recipe using our Squirrel Sisters bars as an ingredient and the winner will get their recipe featured on their blog and social channels.
Email firstname.lastname@example.org with your creations by the 24th October stating ‘Halloween Bake Off Entry‘ in the email subject. The winner will be announced on the 29th. Check out the winners recipes from last year here.