PREP: 20 MINS
COOK: 60 MINS

INGREDIENTS

THE BASE

1/4 cup raw almonds

1/4 cup macadamias

1 TBSP hemp seeds

1 tsp vanilla bean paste

1 tsp water

1 tsp cinnamon

1 tsp salt

THE CREAMY PB FILLING

1/2 cup of smooth peanut butter my FAVE is the ridiculous brand.

1 TBSP rice malt syrup, honey or maple syrup

1 TBSP vanilla bean paste

2 TBSP coconut oil

A 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

METHOD

Blend all BASE ingredients in a blender / food processor. If still too dry add a little more water until you can combine and press firmly into the muffin tray.

Set in the freezer for 20 MINS.

Melt PB, coconut oil and syrup in the microwave then add salt and vanilla bean and combine until smooth and whipped like. Spoon onto base layer.

Set in the freezer for 20 MINS.

Melt rice malt syrup and coconut oil and then add cacao and stir until smooth. Pour onto PB layer.

Set in the freezer for 60 MINS.

Crack a little salt on top and try not to eat them all at once!

. . .

160 CALORIES each cup!

P: 4g F: 14.2g C: 6.8g

SB x