Without condensed milk and refined sugar!! Feel free to use other nut butters if you don’t have peanut butter, or you can even use seed butters to make it nut-free!
———————————- RECIPE ————————————
Ingredients
White layer:
150 g (6 oz) white chocolate, broken up into small pieces
90 g (1/3 cup) peanut butter
Dark layer:
100g (4 oz) dark chocolate, broken up into small pieces
120ml (1/2 cup) peanut butter or almond butter or tahini
20 g (1 tbsp) honey or maple syrup (optional)
Advertisement
Decorate with melted chocolate and kosher salt (highly recommend)
Instructions:
- Use the double boiler method to melt the chocolate – fill a small saucepan 1/4 way up with water. Heat over a high heat until the water boils, then lower the heat and allow to simmer gently. Place a small heat-proof bowl on top ensuring the the bottom of the bowl doesn’t touch the water.
- Add the chocolate pieces along with the peanut butter and honey (for dark layer) #. Mix until everything is melted and well combined.
- Pour the mixture into a pan (5×7 inches) lined with parchment paper.
- Freeze one layer before pouring the second layer
- Leave to chill in the fridge until set.
- Store in the fridge in an air tight container.
Advertisement
Advertisement
