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 Chocolate Peanut Butter Slice

There seem to be loads of peanut butter and chocolate creations floating around social media. Being huge peanut butter fans I decided it was time to whip up a creation using I am Vital coconut icing sugar for the topping.

It is so easy to use I am Vital coconut icing sugar as the base and just add cacao or cocoa powder to make it in to chocolate icing. In this recipe I just heated it with some coconut oil to make a smooth chocolate topping for the slice. I love being able to make easy chocolate toppings which are refined sugar free.  Full recipe below. 

Chocolate Peanut Butter Slice Recipe
Ingredients:
Base:
3/4 cup desiccated coconut
1/4 cup oats
1/4 cup almond meal
4 tbsp peanut butter (we used a mixture of smooth and crunchy)
1 tbsp rice malt syrup
1 tsp vanilla extract
Icing:
2 tbsp coconut oil
1/2 cup I am Vital coconut icing sugar
2 tbsp cacao powder

Directions:
Line a tart tray (I used a rectangular one 35cm long and 12cm wide) or loaf tin with baking paper.
Put coconut oil, rice malt syrup and vanilla in a saucepan and melt, mixing with a wooden spoon until fully melted and mixed.
Turn heat off, add remaining base ingredients. Mix well then pour mixture in to the tray and smooth to cover the base. Put base in the fridge while you make the icing.
Rinse out saucepan then pour icing ingredients in to saucepan. Heat and mix until coconut icing sugar has dissolved. 
Remove tray with base from the fridge and pour icing over the top. Spread evenly. 
I chopped almonds and cacao nibs and sprinkled them on top, but you could leave it as is or add a sprinkling of your choice such as raspberries, coconut etc. Put back in the fridge to set for 2 - 3 hours. Store in the fridge.
Slice and eat!

Caramel Clusters.

These are my response to people asking for caramel popcorn. I wanted to offer something that has a lovely natural caramel taste, is a sweet treat but with a healthy twist made with good ingredients, no additives or preservatives and no cane sugar. Thus the Caramel Clusters, after lots of trials (including tastings - someone's gotta do it :)) were created. The sauce is made with all natural ingredients and draws on the natural caramel flavour of coconut sugar. I then added some punch to make them more than just a popcorn which I've done using coconut and lots of seeds all bound together in a thick caramel sauce resulting in delicious moreish clusters.