Servings: 0
INGREDIENTS
- ½ cup/125 grams peanut butter
- ¼ cup/70 grams maple syrup
- ⅔ cups/70 grams almond flour
Toppings:
- 3.5 ounces/100 grams dark chocolate
- 3 tablespoons/30 grams peanut butter
- Coarse salt
INSTRUCTIONS
- In a bowl, mix the peanut butter with maple syrup and ground almonds. Stir until well combined.
- Spread into a rectangular cake mold lined with parchment paper.
- Melt the chocolate with the peanut butter and pour over the mixture. Freeze for an hour.
- Cut into rectangles and sprinkle coarse salt on top. Store in a box in the fridge or freezer.