Vegan Peanut Butter Bars
For the base:
1/3 cup buckinis
Pinch of salt
1/2 cup natural peanut butter
1/4 cup pure maple syrup
1/4 cup coconut oil - melted
1 teaspoon vanilla essence
For the topping:
1 cup raw cashews - soaked overnight then drained
200g coconut cream
1/4 cup squeeze of lemon
1/2 cup coconut oil - melted
Combine all base ingredients except maple syrup and peanut butter.
Place maple syrup and peanut butter in a separate cup and place in the microwave for 30 seconds. Stir well.
Add liquids to the rest of the mix and stir well. Pour into a lined 8 x 8 brownie tin, press firmly and set aside.
Place all topping ingredients in a processor and blend well.
Pour on top of the base mix.
Place in the fridge to set for a minimum of two hours.
Once set, remove from tray and slice with a hot, sharp knife into 16 pieces.
We drizzled our with a mix of peanut butter and coconut oil.
Best stored in the fridge for up to five days.
Per serve (58g) / Per 100g
Energy (Kj): 1180/2030 | Protein (g): 6.2/10.8 | Fats (g): 22.8/39 | Saturated Fat (g): 13.3/22.9 | Carbohydrates (g): 12.4/21.4 | Sugar (g): 4.8/8.3 | Sodium (mg): 9/15