Gluten free with modifications*
Low FODMAP
Vegetarian
Vegan
2 cups soy protein crisps
~1/2 cup oats
1/4 cup flaxseed/flaxseed meal
1 cup of smooth peanut butter (we love Mayvers for its consistency)
~1/3 cup maple syrup
a few good grinds of salt
200g dark chocolate**
Optional: more or less peanut butter, depending on consistency
1. Line a slice tin with baking paper.
2. Combine soy protein crisps, oats and flaxseed in a medium bowl.
3. Add the peanut butter, maple syrup, and salt, and mix well. You may need to add more peanut butter to ensure the mixture sticks together.
4. Press the mixture into the slice tin, spreading it out to your preferred thickness.
5. Pop in fridge while you get the chocolate ready.
6. Melt the chocolate either in the microwave in 30-second intervals or using a double boiler method.
7. Allow the slab to set in the fridge. It’s also delicious when eaten straight from the freezer.
*For a gluten-free version, swap the oats for gluten-free rice crisps and ensure all ingredients are labeled gluten-free.
"... I make a batch of this at least once a fortnight. If I don't have oats, I'll use any leftover cereal - one time I threw in some puffed quinoa, and then I just combine with enough p.b. to keep it moist. I love to use **Lindt Sea Salt Caramel Dark Chocolate so I stock up when its on special. Y-U-M..." Michelle, DS dietitian
This recipe is a product of Hannah Taylor's multiple recipe trials, (with some lil add-ins from Michelle).
