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The recipe you’ve all been waiting for, our ‘Peanut Butter Crispies’. For anyone who loves to have something sweet with their cup of tea or coffee, you will definitely want to try this recipe. It’s quick, it’s easy, and it has minimal ingredients. It can be really difficult to fight sweet cravings, but this will be sure to do it!
What are you waiting for? Let’s get baking.
95g Medjool Dates pitted
40ml Coconut Oil
125g Peanut Butter
1 tsp Vanilla Extract
1/2 tsp Salt
100g Puffed Rice
100g Dark Chocolate
1 tbs Honey
Grab a blender and combine the dates, coconut oil, peanut butter, honey and vanilla extract until a thick paste forms. Add some warm water, a tbsp at a time, if it won’t blend. Don’t add more than a ¼ cup in total or the mixture will be too wet.
In a large bowl, mix this with the puffed rice until evenly coated. Season with a pinch of salt to bring out the flavour. Press this mixture down into a lined baking pan and place in the fridge for half an hour to set.
Once this mixture is set, melt the dark chocolate and layer on top. Place back in the fridge to set the chocolate. Finally cut into desired pieces with a sharp knife. Store in a container at room temperature for up to 4 days.
Notes: You can store these crispies in a cool, dark place. Or if you prefer them to stay extra crispy, keep them in the fridge.
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