- 1 cup peanut butter crunchy
- 1/2 cup coconut butter melted
- 4 tbsp sugar free maple syrup
Preheat oven 180C. Line an 8”x8” square cake tin.
Mix all base ingredients together and spread in an even layer over the base of prepared tray. Cook for 10 minutes until lightly golden
While base is cooking prepare filling by melting the coconut butter. Add to the peanut butter and maple syrup and stir well. Mixture will start to thicken.
Remove base from oven and spread the filling evenly over the warm base. If filling is too thick, heat in microwave for 30 seconds to melt to make it easier to spread.
Once evenly spread, refrigerate for 3-4 hours to set completely.
Once set remove from cake tin and slice into 21 pieces.
Melt chocolate and drizzle over cut pieces. Return to fridge until chocolate has set.
Store in an airtight container in the fridge.
To make this super yummy slice even quicker just add the layer of melted chocolate on top of the filling before slicing. Allow chocolate to set then cut in individual slices.
Calories: 224kcal | Carbohydrates: 7g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 101mg | Fiber: 3g | Sugar: 4g | Net Carbs: 4g