Salted Caramel, Peanut Butter & Chocolate Bites
Ingredients
For the Base:
100 g rolled oats
4 tablespoon Natvia Natural Sweetener
For the Chocolate Layer :
5 tablespoon Nuttvia Hazelnut Spreads
1 teaspoon Vanilla Extract
0.5 teaspoon Cinnamon
2 tablespoon Almond Milk
For the Ice Cream Layer
4 Frozen Bananas
4 tablespoon Almond Milk
2 tablespoon Peanut Butter
3 tablespoon Natvia Natural Sweetener
1 teaspoon Vanilla Extract
To Decorate:
Flaked Almonds
Cacao Nibs
Method
- First make the base: Mix together the oats, puffed rice and coconut flour in a bowl. Melt the coconut oil, peanut butter and Natvia then pour in and mix well to form a slightly sticky mixture. Press into a lined tin and cover the base evenly. Set aside.
- Next make the chocolate layer: Simply whisk all of the ingredients together to form a slightly thick sauce. Pour 3⁄4 of it over the base then place in the freezer for at least 30 minutes. Set aside the rest.
- Make the ice cream layer: Remove the bananas from the freezer 510 minutes beforehand to allow to soften slightly, then place in a blender along with the other ingredients. Whizz up for a good few minutes until thick and smooth. Pour over the chocolate layer then return to the freezer for at least 4 hours to set.
- When ready to serve, remove from the freezer 5 minutes beforehand then place on a chopping board. Cut into squares with a sharp knife then drizzle over the rest of the chocolate sauce. Top with almonds and cacao nibs then enjoy!
