Peanut Fudge Brownie Crunch

Ingredients

  • 1/2 cup peanut butter 
  • 3 tbsp coconut flour 
  • 3 tbsp coconut yoghurt 
  • 1 tbsp maple syrup 
  • Sea salt 
  • Water, if needed

Crunch:

  • 50g Dark chocolate, roughly chopped into chunks 
  • 1/4 cup Banana chips, roughly chopped

WINE MATCH:

Selaks Berries and Cream Rose

Method

Add all of the ingredients to a blender and blend until smooth.

Line a loaf tin with baking paper and evenly press the brownie mixture into the tin.

Sprinkle the crunch over the brownie and press with your hands until it is secure within the mixture.

Place into the freezer to set for 30 mins. Once set, cut into bite sized squares.

Keep in the freezer for a firmer brownie or the fridge for a softer one.

This will keep in the freezer for up to 5 months.