Peanut butter and chocolate crumble slice

July 23, 2019

PREP 20/Mins
COOK 60/Mins
SERVES 10-12/Serves

BASE RECIPE

1 1/2 cups roasted peanuts, no salt added
1 cup raw buckwheat  
1/4 cup cacao powder 
1/2 cup peanut butter 
2/3 cup soaked dates  
3 tablespoons maple syrup  
1/4 cup coconut oil
1 Scoop (12.5 grams) Two Islands chocolate protein

PEANUT BUTTER LAYER:

1/2 cup smooth peanut butter  
1/4 cup coconut oil  
1/3 cup maple syrup  
1 serving (25 grams) Two Islands peanut butter protein
 

1. Blend base ingredients in a food processor until a wet/sticky mixture. 

2. Firmly Press 2/3 base mixture into a lined square tin, leaving the leftover mixture for crumble topping.

3. Place in freezer to chill for 1 hour.

4. In a pot on low heat, whisk all peanut butter ingredients (except protein powder) until smooth. Take off heat and whisk in protein powder until combined.  

5. Pour on top of base and then with remaining base mixture, crumble on top. Push mixture into peanut butter layer a bit to set it in there.  

6. Store in fridge or freezer. 

About the author

This recipe was created for Two Islands by DANA ✩ NZ FOODIE of @mybalancedbowls