Recipe by I Quit Sugar, words by Karen Swan
We are slightly obsessed with peanut butter here in the MamaBake kitchens, so when this recipe rolled over my Instagram feed, I knew I’d be stirring and sampling within the hour. Being MamaBake and cooking for a crowd (or in my case, just a fudge addicted family of 3!), I doubled the ingredients and made 2 batches. Simply halve the quantities listed if you want to make a single tray. One tray will give you about 40 little pieces, which would work for a MamaBake session of two families.
A serving size is one or two little pieces……….um, let’s just say that portion control isn’t my strongest point and my average probably doubled that! (eek!)
That said, it is nice to know that if I decide to kick my sugar habit or tackle my inability to eat ‘just one’ of anything, that I’ll have cracking good recipes like this one to turn to! My love for peanut butter is matched by my adoration of tahini, so I’ll whip a batch of this up using some and report back for a nut free version!
(makes 2 x 20cm square trays)
6 T coconut oil
2/3 cup maple syrup (or rice malt syrup)
2 tsp vanilla powder
1/2 cup coconut cream – shake the can vigourously prior to opening.
700g peanut butter ( I used an organic, crunchy brand)
Sea Salt for sprinkling.
Line the sides and base of 2 x cake tins or loaf pans (I used a 20cm square tin with removable base – my ‘go to’ for all freezer treats)
In a medium saucepan, melt the coconut oil and the syrup.
Add the peanut butter, vanilla, coconut cream and a pinch of salt.
Stir well and don’t let it boil!
Pour into the mix evenly into each tin.
Sprinkle with extra salt.
Freeze for at least 2 hours
Remove from the freezer and cut into bite sized pieces.
These can be eaten straight from the freezer, but must be stored there or they’ll turn soggy!