INGREDIENTS

Chocolate Crust:

• 1/3 cup ground almond meal
• 1 cup almonds
• 2 tablespoons cacao powder
• 2 tablespoons rice malt syrup
• 2 tablespoon melted coconut oil
• 1 tablespoon Broth of Life Chicken Broth
• 1 tablespoon of cacao nibs

Peanut Butter Filling:

• 1 cup smooth natural peanut butter
• 3 tablespoons rice malt syrup
• 2 tablespoon melted coconut oil
• 1/4 cup coconut cream
• Pinch of sea salt

Chocolate Topping:

• 1/2 cup cacao powder or we used Loving Earth’s Dark Drinking Chocolate
• 1/4 cup melted coconut oil
• 3 tablespoons rice malt syrup

METHOD

1. In a food processor, pop together all of the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined square 20cm silicon tray & place it in the freezer to set.
2. Prepare the filling, again using a food processor to blend together the peanut butter, rice malt syrup, coconut cream, coconut oil and salt.
3. Remove your crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. We sprinkled some desiccated coconut over this layer as a little extra yumminess (this is optional)
4. Return your tray to the freezer to set.
5. Combine the Loving Earth’s Dark Drinking Chocolate, coconut oil, and rice malt syrup over a saucepan on medium heat, whisking well to break up any clumps.
6. Once the mixture has become a lovely, smooth chocolate sauce, pour it over the peanut butter layer, and return the pan to the freezer to set until firm, about an hour or two.
7. Once firm, grab the edges of silicon tray to easily lift the solid bar, and use a sharp knife to slice the bars into your desired size.

NOTES

You can store the bars in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month. 

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