Many of us reach for the cookie jar, or grab a bar of chocolate. At times, it can be so difficult to find something healthier that can satisfy your sweet tooth. With this recipe, I wanted to create something that still tasted like your favourite naughty treat. However, with these, I used healthier ingredients, so that you could enjoy some indulgence without the guilt.
We all know that sugar isn’t good for us, so when we want something sweet, it’s better to choose a more natural option.
In my peanut butter squares, I used rice syrup, a sweetener that’s less refined than ordinary white sugar. These squares are perfect to keep you going throughout that afternoon slump, or even as a post work out snack. The rice syrup provides a mild caramel flavor, especially here, paired with the creaminess of peanut butter and coconut oil. To top these off, I finished the squares with a drizzle of my dark, rich chocolate recipe. I love the combination of caramel and chocolate, so this makes my favorite go to snack when I’m in need of something sugary.
Crispy Peanut Butter Squares – makes about 9-10 small squares:
for the squares:
1 tbsp coconut oil
1/4 cup (55g) peanut butter
1/4 cup (60ml) rice syrup/sweetener
1 cup (30g) puffed rice – I used puffed brown rice
1/4 cup (30g) peanuts
vanilla, to taste
for the chocolate:
1 tbsp coconut oil
2 tbsp cocoa/cacao powder
2 tbsp rice syrup
1. Firstly, melt your 1 tbsp coconut oil for the squares. When the oil has melted, set it aside to cool. Add the peanut butter, rice syrup and vanilla into a large mixing bowl. Pour in the coconut oil. Using a spatula, stir all of the ingredients together for about 30 seconds, or until well mixed. Pour in the peanuts and puffed rice and stir again until all has mixed.
2. Scoop the mixture into a small cake tin – preferably one with a removable base, and press it down so that all sticks together and is even. Move into the fridge and leave for about 3-4 hours, or until has firmed and set.
3. When it has set, remove it from the fridge, and slice into about 9-10 small, bite size squares. Now, move it back into the fridge whilst you make your topping.
4. Make the topping by adding the coconut oil, cocoa/cacao powder and rice syrup with a pinch of salt, into a pan on a low heat. Stir until all has mixed and the oil has melted. Remove the squares from the fridge, ready to ice. Pour the chocolate mixture into a piping bag with a small round nozzle. Drizzle the chocolate on top however you like.
5. Move the squares back into the fridge for the chocolate to set for about half an hour before serving.
Harriet is a health conscious food blogger who is passionate about bringing people together and inspiring others to do the same. Check out her website for more great recipes http://harrietemily.com/ and follow her on Instagram for great food photos!