| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
pieces
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Ingredients
- 1 cup 100% natural peanut butter
- 1 cup fresh medjool dates pureed
- 1/2 cup oat bran
- 2 free-range eggs
- 50 grams 70% dark chocolate
- 80 grams light cream cheese
- 2 tbsp skim milk or reduced fat milk of choice
- 1 tsp vanilla extract
- 1/2 cup crushed peanuts
Ingredients
|
|
Instructions
- Preheat oven to 180C. Line a slice tin with baking paper.
- Combine peanut butter, date puree, oat bran and one of the eggs in a large bowl, until the mixture comes together into a thick dough.
- Press dough into the bottom of the prepared tin (the mixture is sticky, so it’s good if you spray your hands with a little cooking oil spray to avoid it sticking to you.)
- Bake the peanut butter layer for 12-15 minutes.
- While the peanut butter layer is in the oven, melt the chocolate in a large bowl.
- Cool for 3-5 minutes, then stir through the cream cheese, milk, vanilla, and remaining egg.
- When the peanut butter cookie layer comes out of the oven, pour the chocolate mixture over the top and sprinkle with crushed peanuts.
- Return to the oven and bake for a further 20-25 minutes, or until a skewer comes out of the centre with only a few crumbs.
- Cool completely before slicing into 24 bite sized squares.
- One square is one serve. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to one month.
Recipe Notes
145 calories per serve