KETO CHOCOLATE PEANUT BUTTER SLICE
KETO CHOCOLATE PEANUT BUTTER SLICE
Makes 9-12 pieces, 6 or 7 inch tin. Please read tips/notes at end
Base Ingredients:
150g Justine’s Keto Chocolate Chip Protein Cookie Crumbs
50g butter melted
2T cocoa
Chocolate Peanut Butter layer
Ingredients:
160g Justine’s Keto Dark Chocolate Chips
50g coconut oil melted
250g Peanut butter
Raspberry layer
Ingredients:
35g frozen raspberries
Topping
Ingredients:
140g Justine’s Keto White Chocolate Chips
1.5tsp coconut oil
35g frozen raspberries
Method Base: Combine all ingredients in a bowl and press into a tin. Allow to firm up in fridge.
Chocolate Peanut butter layer:
Melt chocolate and coconut oil.
Combine chocolate mix with warmed peanut butter and Justine’s Erythritol and pour onto base layer.
Raspberry layer:
Sprinkle 35g frozen raspberries over the chocolate layer and allow to firm up in fridge.
Topping:
Melt chocolate and coconut oil together in microwave and pour onto slice. Sprinkle raspberries over the white chocolate. Allow to firm up.
NOTES/TIPS:
Store in fridge or freezer. When firm, use a hot sharp knife to cut this slice.
The base layer is a really yummy one and it can be used for many different slices/cups etc.
You can make just the Peanut butter layer and use it as a fudge (especially if in a hurry or just can’t wait) and yummy dipped in chocolate.
I personally prefer raspberries in this recipe, you can leave it out, and will still taste delish, same goes for the white chocolate, can use dark chocolate instead, also you could use freeze-dried raspberries instead of frozen, or top with chopped nuts.
Created by Felicity Durney. @sweetnsavouryketo