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