It’s no secret that peanut butter and chocolate make an incredibly delicious pair – and it’s no secret that the world is crazy about peanut butter…. and chocolate. So what happens when you create a peanut butter biscuit base with rich chocolate fudge? The ultimate treat.
You will be blown away by how ‘unhealthy’ this clean dessert tastes. I managed to put some aside for my boyfriend (probably a third of the pie) and he managed to demolish it in record time while saying “this is SOOOO good. I can’t believe it’s natural!” – and that’s a lot coming from someone who loves sugary sweets! (Sorry Nick)
INGREDIENTS
For peanut butter biscuit base:
2 cups spelt flour (or wholemeal)
½ cup coconut oil
1/4 cup NatVia
¼ cup almond milk
2 ½ tbls natural peanut butter
1 tsp vanilla extract
2 tsp baking powder
½ tsp salt
For chocolate fudge:
1/2 cup rice malt syrup
1/2 cup coconut oil
1/3 cup cacao powder
1 tsp vanilla essence
2 tbls hazelnut spread
METHOD
For peanut butter biscuit base:
- Preheat oven to 190°C and spray a large tart or pie tray with baking spray.
- In a mixer or large bowl, combine coconut oil and rice malt syrup, and then add almond milk and vanilla.
- In a separate large bowl mix flour, baking powder and salt together lightly and pour into large bowl with peanut butter and liquid ingredients.
- Mix thoroughly to a cookie-dough texture and press evenly into the pie pan using your fingers.
- Bake for 10 minutes and let cool while you prepare the fudge.
For chocolate fudge:
- Blend all ingredients and pop the pie tart out from the pan and onto a plate. Pour the fudge into the pie and pop in the freezer for 1-2 hours to set. Enjoy!
Jess x
