125 ml (1/2 cup) creamy peanut butter
60 ml (1/4 cup) coconut oil, melted
60 ml (1/4 cup) maple syrup
5 ml (1 teaspoon) vanilla extract
250 g (2 1/2 cups) ground almonds
45 ml (3 tablespoons) brown sugar
175 g (1 cup) Patience Fruit & Co Moka Moments Active Blend
Cooking time 24 hours (refrigeration time) Portions 16 bars or squares
Cookie dough is pretty much the most delicious thing there is, right? So just imagine cookie dough bars – yum! It’s a small (not) guilty pleasure everyone will enjoy.
These bars are quick and easy to make. You save a lot of time by starting with our Moka Moments Active Blend, chock-full of whole nuts and chocolate chunks. Slip a bar or two into your lunch bag and you’ll be the envy of all your workmates.
Line a 20-cm (8-in.) square pan or bar mould with plastic wrap.
Place peanut butter, coconut oil, maple syrup, vanilla, ground almonds and brown sugar in the bowl of a food processor and combine until the mixture is thick and sticky.
Pour mixture into a bowl and add Moka Moments Active Blend. Stir with a wooden spoon
Pour mixture into pan or mould and press down firmly. Cover and refrigerate for at least 24 hours. Cut into rectangles about 5 cm x 2.5 cm (2 in. x 1 in).
May be frozen. In case of peanut allergy, use another nut butter or soy butter instead of peanut butter.
You’ll need your sharpest knife to cut through the big chunks of nuts and dried fruit.
In this recipe
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