Another recipe using my chocolate. This one is all about the peanut butter praline bar but you could replace this with my orange bar, my cherry bar (and use almond butter instead of peanut) and even my mint bar (I think a mix of cashew and almond butter would work well with this one) orrrrr if you're feeling adventurous, you could use blobs of my peanut butter chocolate spread or my granola in replacement. You'll love this one, especially straight out the oven with a big dollop of ice cream or coconut yoghurt and my melted peanut butter chocolate spread drizzled over.
Ingredients - cuts into 16
200g ground almonds
60g buckwheat flour
50g coconut oil
50g coconut sugar
195g crunchy peanut butter
1 tsp vanilla extract
75ml maple syrup
200ml almond milk
tir through -
140g choc chunks - I used my peanut praline bar
Preheat the oven to 180 degrees.
Line a square tin with parchment
Mix the almond and flour together in a bowl.
Place the wet ingredients, except the milk in a small pan.
Stir over a low heat until melted and combined.
Pour into the bowl with the milk and mix well.
Then fold through the chocolate chips.
Pour into the lined tin and then pop in the oven and bake for 30 - 40 mins or until golden and cooked through.
Leave to cool and cut into 16.
Keeps well in the freezer.