Sweet

Chocolate Peanut Butter Slice

October 18, 2016

This treat is vegan friendly, gluten and dairy free.

Here’s how I made it:

For the base

  • 2 tbsp of smooth peanut butter
  • 2 tbsp of maple syrup
  • 2 tbsp of coconut oil
  • 50g of oats (gf if needed)
  • 50g desiccated coconut

For the topping

  • 2 tbsp of smooth peanut butter
  • 2 tbsp of maple syrup
  • 1 tbsp of coconut oil
  • 1 tbsp of raw cacao

Method

Start by making the base, in a pan heat the PB, coconut oil and maple syrup together. Pour over the oats and coconut and stir together until sticky, press firmly into a lined cake tin until pressed together. Pop into the fridge while you make the topping. Gently heat the topping ingredients together, be careful not to burn it and then spread over the top of the base and pop back into the fridge to set. I couldn’t wait that long so my base is a little crumbly! I topped it with sesame seeds and raw cacao nibs.

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