Classic Boat — November 2017

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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