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GLUTEN-FREE / WHEAT-FREE / DAIRY-FREE / VEGAN / NO REFINED SUGAR

Prep time: 20 minutes

Cooking time: 0 minutes (4 hours chilling time)

Serves: 9-12

peanut butter bites

Ingredients:

For the base - For the chocolate topping -  

Get making!

  • Mix together the oats, cinnamon and raisins in a bowl.
  • Gently melt the coconut oil, peanut butter and maple syrup, then pour into the dry ingredients with the vanilla and mix well - it should form a flapjack mixture.
  • Tip this into a lined rectangular tupperware box and press down to form a generous layer. Smooth out evenly and keep in the fridge while you make the topping.
  • Gently melt the coconut oil, tahini and maple syrup then remove from the heat and whisk in the cacao powder to form a slightly thick chocolate sauce.
  • Pour this evenly over the oat base and spread out to cover. Return back to the fridge for at least 4 hours to set.
  • When you’re ready to serve, gently lift out the whole thing from the box and transfer to a chopping board. Cut into small squares and eat straight away.

Keep any remaining squares in the tupperware box in the fridge for up to 2 weeks or in the freezer for up to 1 month.

Curated by www.spamellab.com

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