Chocolate peanut butter fudge bars

• Vegetarian
• Gluten free

• Condiments

  • 1/2 cup Maple syrup
  • 1/2 cup Peanut butter, smooth

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Cocoa
  • 1 cup Oat flour
  • 1 Pinch Salt
  • 1 tsp Vanilla extract, natural

• Oils & Vinegars

  • 3/4 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Almonds, ground
  • 3 tbsp Flaxseed, ground

• Drinks

  • 1 tsp Instant coffee

• Dairy

  • 3/4 cup Milk

Found on quitegoodfood.co.nz

Description

Directions

• Mix 3 tbsp of ground flaxseed with 6 tbsp of water and set aside for about 15 minutes. It will become thick and gel-like. This mixture is the equivalent of three flax eggs and will act as an egg replacer in the brownie batter.
• Preheat oven to 200C (390F) and grease and line a rectangular baking dish. I used an 18x27cm pan (approximately 7x10.5 inches).
• Mix dry ingredients in a large mixing bowl: oat flour, ground almonds, cocoa, baking powder and salt.
• Add wet ingredients: milk, maple syrup, coconut oil, dissolved coffee, vanilla paste and flax seed gel.
• Beat until the mixture is smooth and well combined. If it seems too thick, add 1-2 tbsp more milk.
• Pour batter into the pre-prepared baking dish.
• Bake for approximately 15 minutes. Once done, the brownie will pull away from the sides of the pan a little and look cooked, but a skewer will not come out clean. You want the middle to still be a bit fudgey.
• Allow brownie to cool in the tin for about half an hour before adding the peanut butter fudge layer.
• To make the peanut butter fudge, melt peanut butter, coconut oil and maple syrup together in a small saucepan. Whisk until smooth and well combined, then pour over the brownie.
• Chill in the fridge until completely set. Serve straight from the fridge, as the peanut butter fudge will soften and melt at room temperature.

Nutrition