Ok so this recipe ticks nearly all the boxes- it’s gluten free, dairy free, egg free, refined sugar free, vegan… sounds like it might taste awful right?! Wrong!! The one thing these are not free of is taste!
I love peanut butter cups (it’s taken a while for that combo to make it in the UK but I think it’s safe to say most of us are on board with it now!) These treats are a guilt free version of a peanut butter cup!
160g ground almonds
4 tablespoons plus 50g cocoa powder
16 tablespoons of maple syrup (you can substitute honey here but it will end up taking on more of a honey dominated taste.)
4 tablespoons plus 100g coconut oil (if you don’t need this to be dairy free you can use butter instead of you prefer)
250g smooth peanut butter
Ok- so for the first layer- in a bowl put all of the ground almonds and 4 tablespoons of cocoa powder and mix together
Melt 2 tablespoons of coconut oil in the microwave then add to the bowl with 4 tablespoons of maple syrup. Mix together.
Grease a square silicone tray or line a tin one with cling film or baking paper
Pour the almond mixture into the tray and spread
We found using our hands a lot easier for getting a more even Spread of the mixture!
Put into the freezer while you make the next layer (it’ll firm up within 5mins or so)
Rinse the bowl (or use a new one) and put in all of the peanut butter, 6 tablespoons of maple syrup, 2 tablespoons of melted coconut oil and a good pinch of salt. Beat together with a wooden spoon until smooth.
Get the tray out of the freezer and spread the peanut butter mixture over the first layer. Put back into the freezer to firm while you make the top layer!
Rinse the bowl again (or use a new one.) Put in 50g of cocoa powder, 6 tablespoons of maple syrup and 100g of melted coconut oil. Use a whisk to combine together into a smooth paste.
Once it’s all set remove from the tray (this is why I like to use silicone- it’s so easy to get tray bakes like this out at the end! If you’ve used a lined tin you should be able to lift it out using the edges of the paper or cling film.
Use a large knife to score and then cut into small cubes. This amount should give you 32 pieces. Put into the fridge in an airtight container until you want to eat them. They’ll keep for up to 2 weeks.
Finally- try not to eat them all at once! But if you do accidentally scoff the lot be reassured they’re a lot better for you than they look!!f