Storage Suggestions:
Must be stored in the freezer.
INGREDIENTS
- 1 cup of slightly salted peanut butter (I used @picspeanutbutter)
- 1/2 cup of maple syrup
- 1/2 cup of melted cacao butter
- 1 1/2 tsp of vanilla bean paste
- Smallest pinch of salt
- 2 tbsp of cacao nibs
- In a small pot, add all the ingredients except for cacao nibs and melt. Mix until they are well emulsified.
- Transfer to a small container lined with parchment paper. Sprinkle cacao nibs on top.
- Freeze for 2-3 hours or just until firm. Slice with a sharp knife.
Notes:
This is completely VEGAN, GLUTEN FREE and FODMAP FRIENDLY!
Sourced from @thegirlinthegreenapron
