Don’t be fooled by the appearance of these squares. They may not look particularly exciting, but boy, do they taste it. SO. YUMMY!
I’m pretty glad Mum and I were the only ones at home when I made these as we’re both absolutely addicted, and fewer people means more for us! #RachelDoesntShareFood #ExceptWithHerMum #Maybe
These squares are perfectly salty and sweet, and simultaneously chewy and crumbly. You can't go wrong with a peanut butter and chocolate combo, and by swirling in the chocolate chunks you get an ever-so-slightly rippled effect, which is super tasty. The coconut is subtle but adds a delicious depth to the flavour and texture. Add a crunchy peanut on top and you’ve got heaven in a mouthful.
What’s extra pleasing is that these squares of deliciousness are pretty healthy too. No flour, butter or added sugar! They can easily be made gluten-free and vegan too – just use gluten-free oats and sub agave syrup for honey.
It’s a super simple recipe and you don’t need to worry too much about the quantities. Just chuck it all in and you’re good to go!
An ideal afternoon tea (or, yeah, breakfast) treat with a cup of tea.
This recipe makes 16 small squares, which in my book means it’s totally justifiable to have more than one at once.
Hope you love them!
Recipe inspired by this one by Texanerin Baking.
2 tbsp coconut oil
2 heaped tbsp smooth salted peanut butter
2.5 tbsp runny honey
100g dark chocolate chunks
3 heaped tbsp desiccated coconut
a sprinkle of salted peanuts
1. Preheat the oven to 180C and line an 8" x 8" baking tray with greaseproof paper.
2. In a bowl over a pan of simmering water, melt the coconut oil. Add the peanut butter and honey and stir until melted and well combined (this mixture alone is incredibly delish!)
3. Remove from the heat and leave for a few minutes before swirling through the chocolate chunks - they'll melt but you don't want to fully mix them in. Stir through the coconut and oats.
4. Transfer to the baking tray and spread the mixture out evenly. Gently press a few peanuts into the top and bake in the oven for about 20 minutes until the top is firm.
5. Remove from the oven and leave to cool in the tin before slicing into squares of deliciousness.
These keep well in a tin but if you live somewhere particularly hot (probs not the UK) you may want to keep them in the fridge to keep them firm. Enjoy!