-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
BASE
| 220g | oat flour |
| 50g | cacao powder |
| 60g | agave syrup |
| 60g | coconut oil⠀ |
FILLING
| 1 | can coconut cream (thick white part) |
| 220g | smooth peanut butter |
| 140ml | agave syrup ⠀td> |
TOPPING
| 100g | peanut butter |
| 20g | coconut oil |
A raw brownie base filled with a peanut butter caramel cream, topped with chai spice and extra nut butter heaven. 😋🍫
METHOD
- Melt the coconut oil and combine the base ingredients until a dough forms (excl chai)
- Press the dough into a baking tray or tin
- Place in the freezer whilst you make the filling
- Mix the filling ingredients in a bowl until smooth and pour over the base and then freeze for 2 hours
- For the topping, Melt the peanut butter and coconut oil in a bain marie and pour over the filling (once set for 2 hours)
- Freeze for 30 minutes until solidified and then decorate with toppings of your choice. I made a melted chocolate drizzle and peanut butter drizzle and criss-crossed them over the top
- Defrost before serving and this will prevent your chocolate from cracking at the top. Serve with a huge cup of chai and devour