| Servings |
pieces
|
Ingredients
- 350 g smooth 100% natural peanut butter
- 50 g virgin coconut oil
- 4 tbsp agave amber nectar
- 5 ml vanilla extract
- Pinch sea salt
- 60 ml coconut cream
Ingredients
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|
Instructions
- Line a loaf tin with baking paper.
- Melt coconut oil and agave nectar in small saucepan on low heat until all combined.
- Add vanilla, sea salt, coconut cream and peanut butter to the saucepan and stir vigorously using a fork/whisk until the peanut butter has completely melted through and the mixture is smooth with no excess oil - Note: If the mixture starts to bubble and get too hot, remove from the heat and continue stirring until smooth.
- Pour mixture into lined tin, smooth down and put in the fridge for at least 2-3 hours until set then remove and cut into 31 pieces
Recipe Notes
94 Calories per piece