INGREDIENTS
For Base:
1 1/4 cups Shredded coconut
1/3 cup Peanut Butter Smooth
1/3 cup Peanuts
1/4 cup Cocoa powder or cacao powder
1/4 teaspoons salt
4 tablespoons Agave Nectar or maple syrup
1 tablespoon Water
For Peanut Butter Filling
3/4 cup Peanut Butter Smooth
1/4 cup Coconut Oil Melted
1/4 cup Agave Nectar
1/8 tsp salt
For Topping:
3 ounces Vegan chocolate
1 tablespoon Peanut Butter
1/4 teaspoon Instant Espresso optional
1 tablespoon Agave Nectar or maple syrup
1/2 tablespoon Coconut Oil Melted
INSTRUCTIONS
Prepare a 6- inch pan with baking paper and set aside.
To prepare base, combine all ingredients in a food processor. Process until you get a mixture that is fine and sticky. If it is to dry, add a touch more Agave Nectar. If too wet, a more shredded coconut. Press mixture firmly into the base of your tin and set aside.
To prepare Peanut Butter Filling, combine all ingredients in a microwave safe bowl. Microwave in 20 second intervals, stirring after each time. Continue this process until you get a smooth peanut butter mixture.
Pour mixture over base and spread out using a rubber spatula. Chill for 1 hour.
Prepare the chocolate topping by combining all ingredients in a microwave safe bowl and microwave in 20 second intervals, stirring after each time. Continue until you have a shiny and smooth chocolate mixture.
Pour over your set peanut butter filling, and use a rubber spatula to spread out.
Refrigerate for 4-6 hours, and then remove from the fridge and cut into squares.
NOTES
You may use Maple Syrup or any other liquid sweetener in place of Agave Nectar.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
NUTRITION
Serving: 1serving
Calories: 253kcal
Carbohydrates: 16g
Protein: 7g
Fat: 20g
Saturated Fat: 7g
Sodium: 187mg
Potassium: 191mg
Fiber: 2g
Sugar: 11g
Calcium: 15mg
Iron: 1mg
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