BLACK FOREST PEANUT BUTTER BARS WITH A CHOCOLATE CHERRY FILLING - ELI BRECHER

 INGREDIENTS :

(Makes 16 pieces)⁠

BASE

2 Cups porridge oats
1/2 Cup runny peanut butter
1/3 Cup maple syrup

    FILLING

    1 Cup runny peanut butter
    3 Tbsp Islands cocoa powder
    2 Scoops vanilla protein powder
    2 Tsp coconut sugar
    Cherries, stones removed (fresh or frozen)⁠

      CHOCOLATE TOPPING⁠

      120g Islands dark chocolate
      1 Tbsp coconut oil
      2 Tbsp Runny peanut butter⁠

        METHOD⁠:

         ⁠BASE

        Add the porridge oats, peanut butter and maple syrup to a large mixing bowl and mix very well.
        Transfer to a lined baking dish and place in the freezer.⁠

          FILLING

          Mix all filling ingredients well until no lumps remain.
          Spread this over the oat base.
          Scatter cherries on top, press down into the filling and return to the freezer.⁠

            ⁠ ⁠TOPPING

            Melt the dark chocolate and coconut oil on a low heat, stirring frequently.
            Stir in the peanut butter until combined, then pour over the top layer and freeze for 15 minutes before slicing into squares and serving.
            Store in the fridge for up to a week, or the freezer for 2 months (defrost before serving).⁠

               

              Recipe by Eli Brecher (@elibrechernutrition)

               

               


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