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Peanut Butter Crunch


by Nicky Skinner February 05, 2018

So you guys seem to all LOVE a good peanut butter recipe so here's a simple lunch box slice that's sure to get the thumbs up!
It's easy, gluten-free, refined sugar-free and all kinds of delicious!
Makes: 12 pieces
Time: 10 mins make, plus 1 hour cooling time
INGREDIENTS:
  • 1 cup almond meal
  • 1/2 cup desiccated coconut 
  • 1/2 cup puffed rice (optional, will mean it's not grain free) or quinoa flakes
  • 1/4 cup rice malt syrup
  • 1/2 cup crunchy peanut butter
  • 2 tsp coconut oil, melted
  • 1 tsp vanilla essence
  • pinch of salt

Topping

  • 100g dark chocolate (I use 85% cacao), melted

DIRECTIONS: 

1. Line a medium loaf pan with baking paper

2. Mix together almond meal, coconut, rice puffs and salt.

3. In a small pan over the stove top, gently heat the rice malt syrup, peanut butter, oil and vanilla until it forms a creamy mixture.

4. Pour wet ingredients into dry and mix to combine.

5. Press into loaf pan and transfer to the fridge while you prepare the topping.

6. Over a double boiler (or carefully in the microwave), melt chocolate. Pour over slice and spread evenly. Transfer back to the fridge for 1 hour.

7. Remove slice from the fridge and slice with a warm knife.

Slice will keep for up to 2 weeks in the fridge. Freezes well.

 




Nicky Skinner
Nicky Skinner

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