For those that know me well, know about my obsession and love of peanut butter. I’m not talking the cheap and nasty stuff packed full of sugars but my favourite made by ‘Meridian’, the crunchy stuff winning hands down. So, if like me you add a little toast to your peanut butter in the mornings this is something special!
Makes 8 (No surprises I like to double up).
Ingredients
1 tbsp coconut oil
1 400g tin of chickpeas (drained and rinsed) – high in fibre and protein
125g x crunchy peanut butter (the higher quality the better)
4 tbsp milk or water
2 tsp vanilla extract
100ml honey
½ tsp sea salt
½ tsp baking powder
¼ bicarbonate of soda
50g dark chocolate, roughly chopped
1 tbsp coco powder
How to
- Preheat the oven to 200 degrees. Grease a shallow square/ round baking tin
- Place everything but the dark chocolate into the food processer. Whizz until smooth
- Pour mixture into tin
- Melt dark chocolate over a pan of boiling water, drizzle half over the mixture and swirl the remaining chocolate through the mixture with a knife
- Bake for approx. 18 minutes. Cool for 15 minutes then turn onto a wire rack. Leave to cool completely
- Store in an airtight container in the fridge for up to a week…if they last that long!
Tried it? Post and share your end results before they get gobbled up by your family or friends