PEANUT BUTTER STWIX TIX
OMG you so have to try this. A gorgeous lady Noa created this recipe and I couldn't wait to try it. So I thought I would share with you.
I loved it
The kids Loved
WINNER WINNER
PEANUT BUTTER TWIX STIX
Macro friendly, vegan, low sugar
Low carb & only 127 calories
Total time 30-40 MIN
Serving APPROX 18-20
RECIPE FROM @noahealthytreats
INGREDIENTS
BASE
50g almond meal
50g coconut flour
1/4 sticky syrup (maple, rice malt or @natvia caramel sauce)
1/4 cup of desiccated coconut-optional
1.5 tbs melted coconut oil
almond milk as needed
MIDDLE
1/4 cup natural peanut butter
8 tbs of pb+ powder @macr0mike salted caramel (or another 1/4 cup of peanut butter)
1/4 cup of maple syrup
2.5 tbs melted coconut oil
TOPPING
100-150gm either your fav choc block or
3 tbs solid coconut oil
2 tbs maple/ ricemalt syrup
1/2 tbs nut butter-optional
1.5 tbs cacao powder optional
METHOD
Combine base ingredients (can swap around almond meal to 3/4 cup and coconut flour to 1/3 cup for richer base) add some almond milk if too dry. press into a loaf or small brownie tin approx 20cm THEN freeze
Whisk middle ingredients except pb + until smooth, than add in pb+ and whisk again, add a little liquid if needed. poor over base and return to the freezer.
Heat choc ingredients except cacao for 20 seconds in the microwave
Mix to combine then whisk in cacao
Pour over the middle layer
Freeze again for up to 1 hr
Cut into bars (I made 18)
Keep in a sealed container in the fridge or freezer
notes: use solid coconut oil and melt it for solidifying reasons
BRANDS I USED
MAYVERS BRAND PEANUT BUTTER
CADBURY OR LINDT DARK CHOCOLATE
MACRO COCONUT OIL