It may look complicated but it’s actually quite quick and simple to make and I didn’t even have toasted granola.
All you have to do is add about 2 tbs rice syrup and coconut oil to natural granola then spread it out onto a tray and bake for about 8-10 minutes on a fairly high temp. Make sure you turn it regularly so it doesn’t burn. Allow it the get golden brown. Once it cools it gets all crunchy and crisp and with the sweetener is divine.
4 heaped tbs cacao powder – add extra if you want it more chocolatey.
Extra stevia if it needs to be sweeter
12 oz. dark chocolate-finally chopped
1 Tablespoon coconut oil
To make Peanut Butter Granola base, in a bowl combine granola, chopped peanuts.
Melt the peanut butter and rice syrup in a small frypan then add to the granola mix and stir through.
If the mixture is too dry add more rice syrup to get a moist sticky consistency of the mixture.
Press the mixture into the bottom of the prepared baking pan and place into the freezer to get firm while you prepare the filling
Melt peanut butter, sweetener and butter in the small frypan until just melted, if using the protein powder, add it now and stir through until smooth and creamy then and pour or spoon onto the base and smooth the top.
Freeze for another 5-10 minutes, or until firm.
Finally, melt the cacao, coconut oil and sweetener then add the cacao powder, stir until smooth then allow to cool for a while giving it a good stir every now and then to ensure it stay smooth and creamy.
Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter.
Chill until chocolate has set.
Store in the fridge in air-tight container., or freeze for longer storage.
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