INGREDIENTS; FOR THE PEANUT BUTTER BASE
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½ CUP OF COCONUT FLOUR
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½ CUP CHOPPED UNSALTED PEANUTS
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½ CUP OF AGAVE SYRUP
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1 CUP OF ORGANIC ALL NATURAL PEANUT BUTTER
FOR THE CHOCOLATE FUDGE TOPPING
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3 SCOOPS COCONUT OIL
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¼ CUP OF ENJOY LIFE DAIRY, NUT & SOY FREE CHOCOLATE CHIPS
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2 TBSP VANILLA EXTRACT
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3 TBSP OF AGAVE SYRUP
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3 TBSP OF ALL NATURAL COCOA POWDER
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3 TBSP OF MONK FRUIT SWEETENER
INSTRUCTIONS
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Prep an 8x8 pan by covering with parchment paper & make sure you have space in your freezer.
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Combine all peanut butter base ingredients into a large bowl. Use a hand blender to blend until smooth & all ingredients are combined.
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Pour peanut butter base into pan on parchment paper. Using large spoon or spatula evenly spread base into all edges of the pan.
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Melt coconut oil in a medium size pan over medium to low heat. Once melted add vanilla extract & chocolate chips. Stir until all chocolate chips are melted and smooth.
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Add agave syrup, cocoa powder & monk fruit sweetener stir/ whisk to combine.
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Pour melted chocolate mixture over the top of the peanut butter base. You can use a spatula (or I was able to just tilt the pan) to spread chocolate fudge topping evenly.
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Place pan in freezer for at least 30-40 mins.
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Pull out & cut into squares when you are ready to enjoy!
FYI- The bars will get softer the longer you leave out so for best results take out of freezer 5-10 mins before you plan to eat!
Picture here: http://ift.tt/2qtqak9
bon appetit
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