Peanut Butter Squares


Well these guys didn’t last long! Whipped up Saturday and devoured by Sunday. They’re light but filling and the perfect pre or post exercise pick-me-up snack.



50g melted dark chocolate

150g dates

200g almonds

Top layer:

150g coconut oil

200g smooth peanut butter

150g maple syrup

40g roasted and chopped unsalted peanuts

Begin by making the base. Pop all ingredients into a blender and mix until fully incorporated and resembling breadcrumbs.

Press the base layer evenly into a small lined baking tray then transfer to the fridge while you make the peanut layer.

First, pop the peanuts on a small tray and roast at 180-200’C for approx 8-10 minutes until starting to golden.

Melt the coconut oil in a small pan over medium-low heat, then stir in the peanut butter and maple syrup.

Remove the peanuts from the oven and using the flat-side of a large knife, press to crush and roughly chop the nuts before adding them to your melted peanut butter mixture.

Take the base layer from the fridge and pour the peanut butter top layer all over.

(Tip: If the brownie tin you are using is too big and you have only spread the base over a portion of the tin, make sure it is touching one end of the tin and fold the baking paper up to the edge of the other end to trap the melted peanut butter layer from over-flowing!)

Place your tray back in the fridge for another 2-3 hours until set, then slice into chunks and watch them disappear!

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