September 11, 2019
Celebrating #InternationalChocolateDay with this banger of a recipe!
For the base...
1/2 cup oat flour
1 x TBS coconut oil
1 x TBS agave syrup
1 x TBS peanut butter
For the filling...
1/3 cup peanut butter
2 x TBS agave
Pinch of Himalayan sea salt
For the chocolate layer
100g vegan chocolate
For the base layer mix all of the base ingredients together in a bowl and press into a small silicone mould. Then mix together the filling ingredients and pour over the base. Finally in a bain-marie melt 100g of vegan chocolate and pour over your filling layer. Freeze for 2-3 hours and serve frozen or allow to sit for 15-20 minutes.
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