PREP: 15 MINS
COOK/SET: 60 MINS
1 + 1/2 cups smooth peanut butter
2 heaped TBSP rice malt syrup, honey or maple syrup
pinch of salt
THE CHOC TOP
2 TBSP rice malt syrup, honey or maple syrup
1/2 cup coconut oil
1/3 cup raw cacao
a squirt of organic vanilla bean paste
With a spatula fold to combine all BASE ingredients in a bowl.
Once they are a thick dough like consistency press firmly into a square cake tray.
Set in the freezer for 20 MINS.
Melt rice malt syrup and coconut oil. Add cacao to the rice malt and coconut oil and stir until smooth. Pour onto PB BASE layer.
Set in the freezer for 30 MINS or until hard.
Cut into rectangular pieces.
Store them in the fridge if you want to eat them within the week, otherwise store them in the freezer with baking paper between them so they don’t get stuck.
You are WELCOME!
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