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PEANUT BUTTER SNICKERS BARS

Recipe by Pamela Higgins

It’s hard to say no this dessert treat. Combining everyone’s favourite peanut butter with beautiful almond flavours, you can bet this dessert is deliciously nutty!

  • Prep: 30 minutes
  • Cook: 30 minutes

INGREDIENTS

For the base
  • 50g coconut flour
  • 50g almond flour
  • 2 scoops vanilla protein powder (any – can be vegan)
  • 2 tablespoons Natvia natural sweetener
  • 2 tablespoons melted coconut oil
  • 2 tablespoons almond butter
  • 2 tablespoons almond milk

 

For the peanut layer
  • 6 tablespoons crunchy peanut butter
  • 2 tablespoons Natvia natural sweetener
  • 2 tablespoons almond milk
For the topping
  • 4 tablespoons coconut oil
  • 4 tablespoons Natvia natural sweetener
  • 6 tablespoons cacao or cocoa powder
  • Peanuts, chopped/halved

METHOD

  1. First make the base: mix together the coconut and almond flours in a bowl the stir in the Natvia, coconut oil and milk to form a soft dough. Press into the base of a lined tin or tupperware box and cover the base evenly. Set aside.
  2. Now gently melt the peanut butter then remove from the heat and whisk in the almond milk and Natvia.
  3. Spoon and spread this over the base then pop in the freezer for at least 30 minutes.
  4. Now make the topping: Gently melt the coconut oil then whisk in the Natvia and cacao/cocoa powder until smooth. Pour over and spread, then scatter over the peanuts. Freeze for 4 hours.
  5. When ready to serve, place in the fridge 30 minutes beforehand. Turn out onto a chopping board, cut into bars then serve!
  6. Keep any remaining bars in the fridge for up to 5 days.

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