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    5 days ago by brownpapernutrition If you have carrots and chocolate then whack them together to make this scrumptious EASTER BUNNY BREAD (ok it’s more cake like but bread sounds better for this title and I couldn’t find my cake tin thus loaf tin soooooooo...) it’s a fun way to use up the imminent overload of chocolate this weekend whilst actually adding some quality nutrients to a snack. The recipe is below! You can use buckwheat, brown rice or your own blend of gluten free flour in the mix, up to you! ‍ (Side note : the moon looks stunning tonight - is a full
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CARAMEL PEANUT BUTTER BARS

GF: DF: SF: VG: V

Serves 8-10

Base:

1/2 cup walnuts

4 medjool dates, pitted

1 tablespoon coconut oil

2 tablespoons cacao powder

1 tablespoon chia seeds

1 tablespoon rice malt syrup

Peanut Caramel:

1/2 cup peanut butter

2 tablespoons rice malt syrup

4 medjool dates, pitted

1 teaspoon vanilla

Topping:

2 tablespoons coconut oil

2 tablespoons rice malt syrup

2 tablespoons raw cacao.

Combine all base ingredients in food processor and blitz to combine into a crumb, or if you prefer a smoother base, until a paste is formed.

Line a small loaf tin with baking paper, then evenly spread base into tin and place in freezer whilst preparing peanut caramel and topping.

Place all ingredients in food processor and blitz until smooth caramel is formed. Spread over the base then place back in the freezer once again.

To finish the slice, make the chocolate, by heating a small saucepan on the stove on low heat and melting coconut oil. Once oil is melted, remove from heat and add rice syrup and cacao powder, whisking well to create a smooth melted chocolate.

Pour molten chocolate over the slice and spread evenly. Return slice to freezer and allow to set for 1 hour.

Serve from and store in the freezer up to 2 weeks.

Category

Snacks, Sweet Treats

Tags
cleaneatingrecipes, dairyfree, entertaining, glutenfree, healthyfamily, nutrition, paleo, rawfood, rawtreats, recipes, seasonal, sugarfree, vegan, vegetarian, wholefoods
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