I love peanut butter and wanted to make a simple and easy treat for the days i’m pressed for time. This peanut butter and chocolate slice is enjoyed by myself and my little humans, it’s refined sugar free and gluten free - yet still super tasty!
I’ve made it gluten free using wheat free oats, but you are welcome to use regular rolled oats. Alternatively, you can just substitute the rolled oats for oat flour to save time.
Ingredients
190g peanut butter (smooth or crunchy is fine)
100g maple syrup
50g coconut oil, melted
150g wheat free rolled oats
50g dark chocolate chips
For the topping
100g dark chocolate
2 tsp coconut oil
Method
Line a 20 x 20 cm baking tin with parchment paper.
In a small bowl or jug, melt the peanut butter, maple syrup and coconut oil until it is an easy pouring consistency. Using a food processor, blitz the rolled oats until it resembles a flour before placing it in a mixing bowl.
Gently pour the mixture in the jug into the bowl, and mix until just combined before adding in the chocolate chips. Pour into the baking tin and flatten using a spatula or palette knife. Cool in the fridge until firm.
In a microwave safe bowl, melt the chocolate and coconut oil for the topping carefully in the microwave. Stir together before pouring over the set peanut butter filling, and using a spatula, smooth the chocolate evenly over. Return to the fridge to cool until set.
Once set, cut into preferred size and enjoy!
Peanut butter + chocolate slices must be stored in the fridge, and will keep for up to two weeks.