Bottom:
4 gluten free graham crackers, crushed
2 medjool dates, mushed
1/4c natural peanut butter, creamy
1/4c natural almond butter
2 tsp organic maple syrup
Top:
1 tblsp virgin coconut oil
3 tlbsp cacao powder
1 tsp organic maple syrup
1 tbslp natural peanut butter
Mix bottom ingredients together until it forms a formable dough. Press into the bottom of a glass pan or bowl. In a microwave safe bowl, melt the coconut oil in the microwave for 10-15 seconds. Mix in cacao powder, maple syrup and peanut butter. Mix well and pour on top of peanut butter mixture and spread into a thin layer.
Put the dessert into the freezer for at least 30 minutes. Cut into squares and serve.
4 gluten free graham crackers, crushed
2 medjool dates, mushed
1/4c natural peanut butter, creamy
1/4c natural almond butter
2 tsp organic maple syrup
Top:
1 tblsp virgin coconut oil
3 tlbsp cacao powder
1 tsp organic maple syrup
1 tbslp natural peanut butter
Mix bottom ingredients together until it forms a formable dough. Press into the bottom of a glass pan or bowl. In a microwave safe bowl, melt the coconut oil in the microwave for 10-15 seconds. Mix in cacao powder, maple syrup and peanut butter. Mix well and pour on top of peanut butter mixture and spread into a thin layer.
Put the dessert into the freezer for at least 30 minutes. Cut into squares and serve.
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