Salted chocolate peanut butter bars
- ⅔ cup natural peanut butter
- ⅔ cup canned chickpeas, drained and rinsed well
- ½ cup almond meal
- 4 medjool dates
- 3 Tbsp maple syrup
- 3 Tbsp cacao
- 3 Tbsp coconut oil
- 2 Tbsp maple syrup
- Himalayan rock salt, to serve
- Preheat oven to 180C || 355F
- Add all of the ingredients for the filling to a food processor and processed until combined.
- Pour the filling into a lined slice tray and use a spatula to smooth out. Bake for 20 minutes. Remove from oven and allow to cool slightly.
- In the meantime, add the topping ingredients to a small saucepan over a low heat and stir until melted and combined.
- Pour the topping over the slice and spread out evenly. Sprinkle with the rock salt. Allow to cool completely before cutting into small squares/bars.
Taste the filling before you pop it in the oven - you may feel you like it a little sweeter, if so add and extra tablespoon or two of maple syrup
Recipe by to her core at http://tohercore.com/salted-choc-peanut-butter-bars/
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