Mini Choc PB Bites

MAKES 8-10 BITES

• Dairy Free

• Vegan Option

INGREDIENTS

for the base

• 2 cups oats

• 3 heaped tbsp crunchy peanut butter

• 3 heaped tbsp honey (change to rice malt syrup for a vegan option)

for the filling

• 3/4 cup crunchy peanut butter

for the chocolate topping

• 1/2 cup coconut oil melted

• 3 tbsp cacao powder

• 1 tbsp maple syrup

METHOD

1. Combine oats, peanut butter (just the 3 tbsp) and honey in a bowl until you get a sticky consistency. You may need to add more honey.

2. Grease a mini cupcake tin with coconut oil. Firmly press the mixture down into each cupcake hole so it holds together and make a little dent in the top of each cup.

3. Freeze for 10 mins or until cups are firm.

4. Whilst cups are in the freezer, melt the peanut butter (in the microwave or on the stove)

5. Once frozen, pour melted peanut butter into the middle of each cup and freeze for another 10 mins or until firm.

6. Whilst cups are in the freezer, begin to make the chocolate topping. Melt coconut oil and then add cacao powder and maple syrup, mix to combine.

7. Once frozen, spoon the chocolate topping on top of the frozen bites and set in the freezer until the chocolate has set.

8. Remove from cupcake tins once chocolate is set and store in the freezer.

9. Enjoy as a mid-afternoon snack or a delicious dessert option!