Classic Boat — November 2017

(Barré) #1
CRISP MOCHA PEANUT BUTTER
BARS

Makes: 16 Bars

For the fudge
• 235ml (1 cup) coconut oil
• 100g (1 cup) unsweetened cocoa
powder
• 380g (½ cup + 2 tbsp) maple syrup
• 75g (¼ cup) agave nectar
• 3 tsp coffee extract
• 2 tsp vanilla extract
• 1 tsp sea salt
• 25g (1 cup) crisp rice cereal

For the peanut butter drizzle
• 2 tbsp coconut oil
• 60g (¼ cup) peanut butter
• 4 tsp maple syrup

To make the fudge:
1 Line an 8-inch square brownie pan with
two pieces of parchment paper, one going
each way.

2 In a small saucepan, gently melt the
coconut oil over low heat (in summer it
may be liquid already and you can skip this
step).

3 Then whisk in the cocoa powder, maple
syrup, agave, extracts, and salt. Once the
mixture is smooth, remove the pan from the
heat and stir in the crisp rice cereal.

4 Pour the mixture into the prepared pan,
smooth out the top, and then freeze for 10
to 15 minutes, until the chocolate is solid.

To make the peanut butter drizzle:
1 In a small saucepan, gently melt the
coconut oil over low heat. Whisk in the
peanut butter and maple syrup. Scoop the
drizzle into a zip-top plastic bag and seal.

2 Remove the fudge from the freezer. Lift
the parchment paper up and out of the
pan and transfer to a cutting board. Cut the
fudge into 2-inch squares and place the
bars on a plate.

3 Snip a tiny hole in the corner of the
plastic bag and drizzle the peanut butter
mixture onto the bars (you can also try
drizzling it with a spoon, if desired). Return
the bars to the freezer until the peanut
butter drizzle is solid, about 5 minutes. The
bars will melt slightly at room temperature,
so serve them straight from the freezer or
fridge.

Per 100g
Calories 576, Fat 47g, Saturates 37g,
Carbohydrates 29g, Sugars 18g, Protein 6.5g,
Salt 0.24g

Delicious Desserts


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