If you have a sweet-tooth or are a snickers fan, love peanuts and chocolate then this recipe is definitely for you. You will be laughing though as it is a healthy alternative. Gluten & refined-sugar free, raw cacao is used instead of cocoa and coconut oil instead of butter. Vegetarian friendly and can be vegan-friendly too if you change the honey for coconut syrup. These melt in your mouth moments are an absolute winner for young or old, less that 15 minutes to make. Goes great with a mid morning coffee or an afternoon or after-dinner sweet treat or even a throw together dessert with blueberries, strawberries and cherries scattered throughout.
1/2 Cup Coconut Oil
1/2 Cup Raw Cacoa
2 Tbsp Coconut Milk (normal milk if not bothered!)
3 Heaped Tbsp Organic Peanut Butter, crunch or smooth
2 Tbsp Honey (or for vegan use coconut syrup)
4 Tbsp Puffed Quinoa
Pinch of Seasalt
Silicon Loaf Tin
1. In a small saucepan add honey, coconut oil, raw cacao and milk and melt gently over a low heat until a all mixed in together. Pour half the mixture into the loaf tin, add the puffed quinoa and whack in the freezer for 5-7 minutes.
2. Grap another small sauce pan and add the peanut butter, melt under a low heat until runny.
3. Get your loaf tin out of the freezer and add the peanut butter sauce. Then add the remaining melted cacao mixture on top of the peanut butter. Sprinkle with a pinch of seasalt and then back into the fridge until ready to serve. Recommended to make a few hours before you serve.
4. Pop out of loaf tin and cut into squares. Also add fresh raspberries, cherries or strawberries for a quick & easy dessert.