chocolate + peanut butter is a match made in heaven, don't you think?

we often throw a cheeky tablespoon of peanut butter into our cacao blends, so it made sense to use them both in a Belly Blends gut-friendly recipe!

complete with a biscuit-style base, fudgey mousse centre and chocolate crackle top, this reverse version of a caramel slice will satisfy your sweet tooth without the guilt and is protein packed to help keep you feeling fuller for longer.

base ingredients

1 cup natural peanut butter (or other nut butter you prefer)

1 cup oat flour (you can make your own by throwing 1 cup of oats into a food processor and blitzing to a fine consistency. or you could use almond flour for a gf version)

1/4 cup maple syrup

fudge filling ingredients

1 x sachet cacao Belly Blends

1 can of premium coconut cream

1 tbsp of rice malt syrup (optional)

chocolate topping ingredients

1 cup dark chocolate buds or dairy free chocolate (we love the new Pana pieces)

t tbsp coconut oil

method

1. heat the peanut butter and maple syrup in a saucepan over low heat until runny. 
2. turn off heat and stir in oat flour until well combined.
3. press into a lined square 8 x 8 inch baking tin and refrigerate.
4. prepare Belly Blends as per packet directions.
5. pour onto prepared base and refrigerate until set.
6. melt chocolate and coconut oil in a double boiler over low heat, stirring frequently until melted.
7. pour over set filling and refrigerate again until set.
8. remove from the fridge 10 mins before slicing into bars.

so grab your cacao blend and get baking, and don't forget to tag us on Instagram if you do - we'd love to see your creation!