Darl CLUSTERS - Peanut Butter & Dark Chocolate

This week brought a new challenge. For some reason, our Peanut Butter Dark Chocolate mix kept jamming our mixer. We had 100kg of mixture that refused to become Darl Bars.

With this latest challenge, I decided to turn it into an opportunity to create something new. Rather than waste 100kg of perfectly good Peanut Butter Dark Chocolate mix, we broke it into bite sized pieces and baked them into crunchy little Clusters. They offer a completely different snacking experience to our bars, but after plenty of taste testing around the bakehouse, we think they're just as delicious.

They’re a little more wonky, and I’ve made them 20% off.

Nothing went to waste and hopefully a difficult week at the bakehouse turned into something delicious for you.

Packet is 200g and Clusters are:

• Plant based
• Source of Protein
• Gluten Free
  
• Low in Sugar
  

Bars have a shelf life of 9 months and don't need refrigeration

Ingredients

Australian roasted peanuts (28.5%), seed & nut blend (sunflower seeds, buckwheat*, flax seeds*), brown rice syrup*, almond flour, dark chocolate (cocoa mass, sugar, cocoa powder, soy lecithin) (8%), coconut*, macadamia oil, coconut nectar*, Himalayan pink salt

*Organic Ingredients
Contains peanuts, almonds, soy and macadamia
May contain traces of pecans and hazelnuts

What's Special About Our Ingredients:

70% Cocoa Dark Chocolate - sourced from Belgian Chocolate company Barry Callebaut who have been making chocolate since 1911.

Macadamia oil – grown and pressed sustainably in northern NSW, near where we make our Darl Bars. High in antioxidants and low in saturated fats, it adds a buttery, smooth flavour to our bars.

Nutrition Info

Story

Tuesday morning at 7:45 is the most important time of my week. It’s when I arrive at our kitchen to spend the day making Darl Bars. I bake in small batches so our bars are always fresh. The kitchen is located 30 minutes inland of Byron Bay in the Northern Rivers hinterland and is surrounded by macadamia farms. I like how the macadamia oil we use in our recipes is made from many of the macadamias harvested from the farms surrounding our kitchen.

As I tip the ingredients into the mixer, the room fills with the aroma of hazelnuts, which I source from Australian Farmers in northern VIC. As the mixer does its thing, I get my equipment ready. I make everything by hand, so my main tools are a rolling pin and a cutting knife. I crank up my favourite 70’s hits playlist and begin rolling, cutting, baking and packing the days Darl Bars.

It took me 187 experiments to perfect our Dark Chocolate & Hazelnut recipe and at each bake I can make precisely 1626 bars. Making them by hand means that each one is a slightly different shape and size, which I think adds to their charm.