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PB & Dark Choc Slice

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There’s a whole lot of love packed into this decadent peanut butter slice topped with dark chocolate and containing a hidden dose of marine collagen. My ultimate nourishing sweet treat for you all.

Make a batch for someone special… or simply make it for yourself! After all, self-love first and self-care in abundance is the JSHealth way.

Love Jess x

Makes: 16 bars

For the base:

  • 1 cup (85g) rolled oats
  • 1 cup (140g) cashews
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1 tsp sea salt

For the filling:

  • 2 cup smooth peanut butter
  • ½ cup maple syrup
  • 2 tsp vanilla extract
  • 2 serves JSHealth Pure Marine Collagen 
  • ¼ cup hot water 

For the topping:

  • 150g (5.3oz) dark chocolate, melted
  • 1 tsp coconut oil

Method

Line a small tin with baking paper; we used a 20cm by 20cm square tin. 

To make the base, combine the oats and cashews in a food processor. Blitz until a fine crumb forms. Add the remaining ingredients and process until the mixture comes together. Place the mixture into the tin and use your hands to firmly press the mixture into the base of the tin. Place in the freezer to set. 

To make the filling, place the ingredients into a food processor and blitz until the mixture is comes together. Evenly press the peanut butter filling on top of the base and flatten with a spoon or your hands. 

Pour the melted chocolate over the peanut butter layer, making sure to evenly cover the slice. 

Transfer the slice to the freezer to set for a minimum of 1 hour.  

Once set, remove from the freezer, slice into squares and serve. We like to serve ours with a sprinkle of sea salt on top. 

Keep any leftovers stored in the fridge for up to 1 week, or the freezer for up to 2 months. 

 

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