Peanut Butter Brownie Bars

Ingredients

Base

  • 1 cup raw almonds
  • 3/4 cup dates, chopped (soften in hot water for 15 mins)
  • 1/4 cup cacao powder
  • 2/3 cup natural peanut butter
  • 2 tsp vanilla extract
  • 2 Tbsp warm water
  • Pinch of fine pink Himalayan salt

Peanut Butter Frosting

  • 2/3 cup natural peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup warm water

Decoration (optional)

  • 1/4 cup buckinis
  • 1/4 cup cacao nibs

Instructions

  1. To make base, firstly put the almonds in a powerful food processor and blend until the almonds are in small pieces.
  2. Drain the dates, and pop them in the food processor with the rest of the ingredients for the base.
  3. Process until it comes together into a dough-like consistency and holds together when pressed in to your hand.
  4. Press the mixture in to your pan (I used 20cm x 20cm)
  5. To make the frosting, place all ingredients into a small blender and blend until smooth.
  6. Spread frosting on brownies and decorate with the buckinis and cacao nibs.
  7. Place in a sealed tight container and store in the fridge for up to one week or in the freezer for four weeks ( if storing in freezer, before eating the brownie bars let sit in fridge until thawed).

Enjoy 🙂

White Chocolate Cashew Bites

Ingredients

White Chocolate

  • 1 cup cashew butter, at room temperature
  • 1/2 cup maple syrup, at room temperature
  • 1/4 tsp vanilla extract
  • 1/4 tsp pink Himalayan salt

Decoration

  • 1/cup cacao nibs

Recipe

  1. Place all ingredients except cacao nibs in a small blender and blend until the mixture is smooth
  2. While the mixture is blending, sprinkle the cacao nibs into the cavities of the silicone chocolate mould or ice cube trays
  3. Transfer the blended mixture to a squeeze bottle and pipe into the silicone moulds
  4. Place in the freezer and allow it to set for about an hour or until the chocolates are solid
  5. Pop the chocolates out of the silicone moulds and store in an airtight container
  6. Chocolates will keep at room temperature for one week or store in freezer for 4 weeks (before eating let chocolates sit at room temperature for one hour)
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