I love an afternoon snack with a matcha latte, and especially as I’m breastfeeding, I need extra energy but I have to make the effort to eat healthy snacks with great nutrients in them so I added flaxseeds to this one for omega 3 essential fatty acids – essential when breastfeeding. These went down a treat in my house and unfortunately I wasn’t left with many for myself!
1 tbsp coconut oil
50g cacao butter
3 tbsp organic natural peanut butter
Pinch Himalayan salt
2 tbsp flaxseeds
70g coconut palm sugar
2 tbsp pure maple
1 tsp vanilla extract
200g ground almonds
Vegan white chocolate chips
Preheat the oven to 160. Line a square silicone baking tin with baking paper and grease with coconut oil.
Melt the coconut oil and cacao butter in a heat-proof bowl over a saucepan with boiling water. Once it’s melted, add the peanut butter and stir until it all melts in together.
Remove from heat and set aside.
Beat the eggs in a large bowl and once beaten, add the coco palm sugar and whisk with a fork until totally combined. Then add the salt, vanilla and maple and mix.
Add the peanut butter mixture and mix well, then add the ground almonds and flax and mix until combined.
Flatten the mixture out into the prepared baking tin and put in the oven for 20-25 minutes. In my oven it only needed 20. You want it to be moist but cooked through but don’t overcook otherwise it will go dry.