Crunchy PB and Chocolate Slice
base
1 tablespoon coconut oil, soft
3 tablespoons honey
4 tablespoons peanut butter
1 teaspoon vanilla extract
pinch of salt
3 tablespoons cacao or cocoa powder
1 and 1/2 cups almond meal
middle
2 tablespoons peanut butter
2 tablespoons maple syrup
2 tablespoons coconut oil, liquid
1 cup crushed peanuts
1 teaspoon vanilla extract
pinch of salt
top
2 tablespoons maple syrup
4 tablespoons coconut oil, liquid
6 tablespoons cacao or cocoa powder
Line a square 20cm tin with baking paper over-hanging the sides.
Place the coconut oil, honey, peanut butter, vanilla and salt for the base into a
bowl and mix to combine. Add the cacao or cocoa powder and mix to combine.
Add one cup of the almond meal and mix to combine. Add the remaining half
cup of almond meal and use your hands to work the mixture to a delicious,
chocolatey dough. Press the mixture firmly into your prepared tin.
Place the ingredients for the middle layer into a bowl and mix to combine.
Spoon the mixture over your base and spread out until the base is evenly
covered.
To make the chocolate topping place the ingredients into a bowl and mix to
combine. Top the slice with the chocolate mixture and place the slice in the
freezer for one hour to set.
Slice. Serve. Eat and enjoy.
Makes 16 pieces.
note – once cut, you can store the slice in the fridge or freezer.
If you are enjoying the recipes be sure to check out the books. With love and gratitude, B x
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