Peanut butter oat bars

Ingredients

For the fudge layer: 

• 80g Homespun Chicory Root Syrup
• 240g peanut butter
• 40g coconut oil, melted
• 150g oats, ground to a flour consistency in a blender or food processor
• Pinch of salt

For the topping: 

• 100g dark chocolate chopped
• 15g coconut oil
• Toasted coconut flakes / chopped nuts for topping

Directions

1. Line a loaf tin with baking paper or you can use an 8-inch square tin to make thinner bars.
2. Mix together Chicory Root Syrup, peanut butter and coconut oil in a large bowl. Once combined, add the oat flour and salt.
3. Add the mixture to your prepared tin and spread evenly. Leave to set in the fridge for at least an hour before topping with your chocolate layer.
4. Melt chocolate in a heat safe bowl or jug in the microwave in 30 second increments. Mix in coconut oil which will melt in the heat of chocolate.
5. Pour chocolate over the fudge layer. Sprinkle with toasted coconut or chopped nuts.
6. Leave to set for at least one more hour before slicing.
7. Store in the fridge for up to two weeks in a sealed container.

Recipe courtesy of Homespun, now available in AVOCA stores nationwide. 

For more vegan sweet treats, click here.