top of page
PB CHOC BARS
INGREDIENTS:
1 cup (roughly) all natural peanut butter (crunchy or smooth)
1 1/2 tablespoon agave (or honey)
splash of vanilla extract
2 cup blanched almond flour
1/2 teaspoon pink Himalayan salt
1 cup-2 cups puffed quinoa (or Rice Krispies)
For choc sauce:
1/2 cup dairy-free choc chips
splash of almond milk
INSTRUCTIONS:
1. Stir together all ingredients except chocolate sauce.
2. Line an 8” x 8” pan with parchment paper. Firmly press mixture down into pan.
3. Melt choc chips with a splash of milk. Spread the chocolate sauce on top of the pb mixture.
4. Freeze in the freezer for 20 min or till your liking. ENJOY!
**If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!**
XOXO-B
bottom of page