Vegan peanut butter squares recipe
Using only four ingredients, these chocolatey treats with a hint of coconut are the perfect Christmas snack or homemade gift. And, as they're vegan they can be enjoyed by everyone. Top with peanuts for extra crunch.
See method- Makes 16
- 20 mins prep, 10 mins cooking, plus 3 hrs to cool
- 246 calories / serving
Ingredients
- 325g smooth peanut butter
- 150g coconut flour
- 115ml maple syrup
- 200g Finest dark cooking chocolate
Each serving contains
- Energy
- 1020kJ 246.0kcal
- Fat
- 19g
- Saturates
- 6g
- Salt
- 0.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 9.3gProtein 7.4gFibre 5.6g
Method
- Stir together the peanut butter, coconut flour and maple syrup until it forms a smooth dough. Line the base and a little way up the sides of a 20 x 20cm baking tin with baking paper. Spoon the mixture into the tin. Use a spoon to press the mixture into the corners, covering the base of the tin. Cover with clingfilm and rub to create a really smooth surface. Chill in the fridge for 2 hrs until firm.
- Remove from the fridge and use the baking paper to lift the mixture out of the tin. Cut into 16 squares with a sharp knife and trim away any excess mixture to form neat squares. Return to the fridge until ready to use.
- Chop the chocolate and put in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Leave to gently melt for a couple of mins. You can also do this on low in the microwave.
- Dip each peanut butter square into the melted chocolate until it’s covered all over. Shake off any excess and place on a tray lined with baking paper. Leave until cool and set. Can be stored in the fridge for up to 4 days.
- Tip: for a crunchy topping, roughly chop 25g salted peanuts and scatter over the top of each square.
- See more Edible Christmas gifts
