| Servings |
|
Ingredients
Base
- 2 cups coconut flour
- 2 eggs
- 1/2 cup natural peanut butter 100% nuts
- 1.5 cups milk of choice
- 2 tbsp pure maple syrup
Top
- 1/4 cup cacao or cocoa powder
- 1/2 cup coconut oil melted
- 2 tbsp pure maple syrup
- 1 tbsp natural peanut butter
Ingredients
Base
Top
|
|
Instructions
Base
- Preheat oven to 160C.
- In a large mixing bowl place coconut flour, eggs, peanut butter, milk and maple syrup.
- Mix well until combined.
- Press mixture firmly down into a 20x30cm lined slice tin and bake for 15 minutes.
Top
- Mix the cacao or cocoa powder, coconut oil, and maple syrup in a bowl until smooth.
- Pour over the top of the cooled base, spreading evenly across.
- Drizzle peanut butter over chocolate and drag a knife through for the ripple effect.
- Place in refrigerator for 2 hours or overnight before slicing into 14 pieces.
- Store in an airtight container in refrigerator for up to 7 days.
Recipe Notes
215 calories per serve