Crisp Mocha Peanut Butter Bars

Nutritional Information:

Per 100g

Calories 576 Fat 47g  Saturates 37g Carbohydrates 29g Sugars 18g Protein 6.5g Salt 0.24g


Ingredients

For the Fudge:

235ml (1 cup)
380g (1/2 cup & 2 tbsp)
75g (1/4 cup)

For the Peanut Butter Drizzle:

Method

1

To make the fudge:
Line an 8-inch square brownie pan with two pieces of parchment paper, one going each way.

2

In a small saucepan, gently melt the coconut oil over low heat (in summer it may be liquid already and you can skip this step).

3

Then whisk in the cocoa powder, maple syrup, agave, extracts, and salt. Once the mixture is smooth, remove the pan from the heat and stir in the crisp rice cereal.

4

Pour the mixture into the prepared pan, smooth out the top, and then freeze for 10 to 15 minutes, until the chocolate is solid.

5

To make the peanut butter drizzle:
In a small saucepan, gently melt the coconut oil over low heat. Whisk in the peanut butter and maple syrup. Scoop the drizzle into a zip-top plastic bag and seal.

6

Remove the fudge from the freezer. Lift the parchment paper up and out of the pan and transfer to a cutting board. Cut the fudge into 2-inch squares and place the bars on a plate.

7

Snip a tiny hole in the corner of the plastic bag and drizzle the peanut butter mixture onto the bars (you can also try drizzling it with a spoon, if desired). Return the bars to the freezer until the peanut butter drizzle is solid, about 5 minutes. The bars will melt slightly at room temperature, so serve them straight from the freezer or fridge.

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