Peanut butter – some (most) people love it. And if you’re one of them – you will love this recipe. This recipe is actually an old favourite of mine – I reinvented it the other day when my sister and I were craving a clean treat.
I can’t tell you how many times I have made this recipe. There has been numerous times when my best friend has come over and we have sat by the fire chatting and watching tv while eating each slice straight off the baking tray. We wouldn’t even cut the slices into squares or rectangles. They would be cut in all different shapes and sizes until the tray was empty.
It’s so yummy. Hope you enjoy and happy baking x
Peanut Butter Base:
1 cup walnuts
1 tbs rice malt syrup
10 pitted dates – soaked for 5 minutes
3/4 cup desiccated coconut
2 tbls smooth peanut butter
Pinch of salt
1/3 cup rice malt syrup
1 tsp cacao
1 tbls melted coconut oil
1/2 cup desiccated coconut
For peanut butter base:
- Process walnuts until fine and then add dates. Add remaining ingredients and process thoroughly until mixture sticks together.
- Spray a small baking pan with baking spray and place mixture in baking tray. Evenly smooth the base with your hands or a spoon. Place in the freezer while you prepare the chocolate topping.
For chocolate topping:
- Process all ingredients until smooth.
- Pour over the peanut butter base evenly and use a spoon to spread the chocolate around the base. Pop in the freezer for one hour and store in the fridge. Enjoy!
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Hi Jess, could you substitute cashews or almonds for the walnuts?
Yes you could 🙂