Ingredients
For the base
- 70g old-fashioned oats gluten-free
- 20g unsweetened coconut (shredded)
- 30g almond meal
- 50g flaxseed mix
- 300g peanut butter
- 100g maple syrup
- 1 tsp vanilla
For the topping
- 60g dark chocolate (min. 70% cocoa solids)
- 20g plain unsalted butter
Method
- Weigh out the dry ingredients.
- Weigh out the wet ingredients, then heat slightly to melt until loose enough to mix.
- Combine wet ingredients with dry then press into the baking tin lined with greaseproof paper
- Sprinkle ¼ to ½ tsp salt on top and put in fridge to set
- Once set, melt together the chocolate and butter over a low heat
- Spread on top of the base and return to fridge until set
- Remove from the baking tin and cut into bite-sized pieces
- Store in an air-tight container