Recently I met someone who shares my passion for Peanut Butter. It was actually quite funny how we spoke about our favourite natural brands and if we like it smooth or crunchy... Personally I tend to lean more towards crunchy but have no problem having a few spoonfuls of smooth straight from the jar!
My favourite brand that I think meets all of ones expectations is by an Australian company called Ridiculously Delicious Peanut Putter (RDPB). Their peanuts are sourced from sunny Queensland, Australia where they are picked, roasted and ground with a hint of salt to create something ridiculously delicious! (Hence their extremely appropriate name.) RDPD is stocked nation wide but is also available for purchase through their online store here: http://www.ridiculouslydelicious.com.au
Anyway I thought it was only fitting that this weeks recipe celebrates this humble nut (or legume if you want to be more technical) . My Peanut Butter + Choc Rice Puff Slice is super easy to throw together in under 10mins. The base is a mix of brown rice puffs and oats that are mixed together with a liquid gold mix of peanut butter, maple syrup, vanilla and sea salt. The slice is then topped with a bitter layer of chocolate that partners with the sweet base perfectly.
Makes 12 squares.
- 1 1/2 cups brown rice puffs
- 1 cup rolled oats
- 1/2 cup natural peanut butter
- 1/2 pure maple syrup
- 1 tsp vanilla extract
- pinch of sea salt (more if your peanut butter is not salted)
- 1/3 cup cacao powder
- 1/3 cup coconut oil
In a large bowl combine rice puffs, oats and set aside.
On a double boiler add peanut butter, maple syrup, vanilla and salt. Stir until well combined and glossy. Pour over rice puffs + oats and mix so everything is coated. Press evenly into a lined square cake tin and allow to set in the fridge for 15mins.
For the chocolate layer melt together the coconut oil and raw cacao on a double boiler. Once smooth pour evenly over the base and allow to set in fridge.
Slice into squares and enjoy!
Love Ballerina Bites. xx