A moreish little snack to leaves you wanting more. Free from nasties that cause inflammation in your body. A great staple to keep in the freezer when you need a little sweet treat.

Ingredients

BASE

½ cup almond meal

1 cup coconut flakes

2 tablespoons coconut oil

1 teaspoon vanilla extract

FILLING

¼ cup crunchy peanut butter

¼ cup hulled tahini

¼ cup coconut cream

2 tablespoon raw honey

1 teaspoon vanilla

Pinch of sea salt

2 teaspoons mesquite powder (optional)

TOPPING

100g dark chocolate

2 tablespoon crushed peanuts

Method

Line a small dish with baking paper (approx. 12cm x 18cm)

To make base, combine almond meal, coconut, vanilla & coconut oil in a food processor and blitz until a dough is formed. (scrape down sides as you go). Press dough firmly across the bottom of lined tin.

To make filling, without cleaning food processor combine peanut butter, tahini, coconut cream, honey, vanilla, salt & mesquite powder. Mix well to combine.

Pour mixture over the top of base. Place in the freeze to set before coating.

Cut into 12 small bite sized bars, melt dark chocolate and pour over bites. Sprinkle with crushed peanuts to finish.

Store in freezer and allow to sit in fridge for a few hours before eating.

Makes 12 bites