Pretty much a heart attack in a slice. So good. Use the best quality chocolate you can afford.
200g dark chocolate (this time I am using 70% Lindt)
100g milk chocolate (I normally use milk Lindt, but the shop was out, so this time I’m using Green and Blacks)
3tbsp golden syrup
250g salted roasted peanuts
A bag of fun-size Crunchie bars (original recipe calls for 4x 40g Crunchie bars) – chopped
Melt chocolate, butter and golden syrup in a bowl, sitting over a pot with water simmering.
Mix peanuts and chopped crunchie bars together, add to the chocolate mixture once it’s melted.
Stir, then pour into a tray, smoothing it out. The original recipe says to use a foil tray (30x20x5cm) but I line a suitable sized baking dish with baking paper.
Refrigerate for a few hours until its set, then chop into bite-sized pieces (it’s super rich).
Inspired by this page.
4 bananas, mashed
60g butter, melted – *not Whole30 ingredient; sub-out if dairy free
1 tbsp almond butter
2 tbsp coconut butter
1/2c coconut flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
pinch of salt
Mix the bananas, eggs, butters together well.
Add the dry ingredients, mix well.
Put into a loaf tin (I used a silicon one, lined with baking paper).
Into a fan-bake oven at 180C for 45mins (or until skewer comes out clean).
*as far as I know, this is Whole30 compliant (perhaps not in philosophy, but in ingredients).
Stolen in its entirety from here.
I made them very small as suggested, they tasted pretty good, could possibly leave out the maple syrup and turn them into savory wee treats.
All up, it made about 10-12 and they’re very dense / filling, so only recommend 6 or so per person.
Served with berries, bacon, and a dash of maple syrup over the top.