Darl CLUSTERS - Peanut Butter & Dark Chocolate

The farm we get our almond flour from couldn’t mill last week due to a machine malfunction, so I sourced our flour from a different grower in South Australia.

Everything was going well until we got to our Peanut Butter Dark Chocolate batch. The batter would go through our mixer for a few minutes, then jam. After an hour of constant fiddling and jamming, we realised it was no use to keep trying. This was not good.  

I learned that where almonds grow makes a big difference to how the flour turns out. The soil and climate in South Australia are different from what our usual grower has in New South Wales, and the new flour had a slightly different consistency.

I couldn’t just throw out perfectly delicious batter, so we made Peanut Butter Dark Chocolate Clusters with it instead. They’re a tiny bit crunchier and definitely messier, but also just as delicious.

And our Peanut Butter Dark Chocolate Mistake Batch Clusters are 20% off. Last time we made a Mistake Batch like this, they sold out quickly, and it’ll likely happen this time too.

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.