I was not a huge peanut butter fan growing up but as I moved towards a plant based diet 12 years back, peanut butter became my new best friend. I also think I never loved peanut butter as a kid as we had the processed kind. But oh my – when I tasted the real stuff I was sold. Just 100% peanuts with salt. Now that’s my kind of peanut butter.
This recipe is inspired by my other love – chocolate! Go easy on this one; or not! It’s moorish and very decadent.
There are so many ways to serve this. You can make it as a large slice (as I’ve suggested below) or you can pop them into mini moulds or in a small round tin and cut it up like a cake. Check out pictures below for different serving suggestions.
1/4 cup of melted coconut oil
1/4 cup of raw cacao
6 pitted medjool dates
3 tablespoons of natural peanut butter
3 cups sugar free and sugar free cornflakes
180 grams dark vegan chocolate
1 tablespoon peanut butter
1 tablespoon maple syrup
1/4 cup of coconut cream
Melt coconut oil.
In a blender add coconut oil, cocoa, pitted dates and peanut butter. Blend until smooth.
Add the corn flakes and blend again until you get a sticky but crunchy consistency. Don’t over blend the cornflakes as you want to keep the crunch in the base. Blend slowly and check it as you go to ensure you haven’t over blended.
Line a slice tray with baking paper and press the mixture into the tin. Push it down and create an even flat surface. Place in fridge whilst you make up the chocolate top.
Melt the chocolate. The best method to melt the chocolate is to place it in a stainless steel bowl over a saucepan with a shallow amount of boiling water.
Once melted add peanut butter, coconut cream and maple syrup. When adding the coconut cream, to achieve a thicker consistency, don’t stir the coconut cream. Instead when you open the can scrape the cream off the top.
Pour chocolate over the base (that was in the fridge) and place in fridge to set.
Slice into small squares an serve.
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