Peanut butter cups was one of my favourite chocolates ever.
My method of attack was biting the chocolate all around the edges so that I’d be left with just a peanut butter middle squished between two chocolate slabs. It was perfect, with not too much chocolate that it overpowered the peanut butter and vice versa. That is what I aimed for with these almond and peanut butter slices. Just enough almond butter, peanut butter and chocolate so that it can all shine through and produce that unforgettable bite!
Oh, and if you’re a nut butter meets chocolate fan as much as I am, then oh please make sure to check out my caramel & peanut butter cups – they are seriously delicious and dangerously addictive, much like these almond and peanut butter squares.
We’re adding beans to this but I promise you can’t taste them. I wouldn’t feed you a bean-y tasting dessert with no heads up. That would be a violation of our trust and a certain end to our friendship.
We’ve got such strong flavours from the almond and peanut butters with the delicious sweetness of the maple syrup that the white beans are completely masked. They’re just there to add bulk and fibre, and they do their job like a champ.
200g (1/2 can) cooked white beans, drained and rinsed
250g (1 cup) crunchy peanut butter
175g (3/4 cup) almond butter
3-5 tablespoons maple syrup, depending on desired sweetness
Place a heatproof bowl over a pan filled with hot water - but don’t let the bottom of the bowl touch the water. Break the chocolate into chunks into the bowl along with the almond butter, and slowly melt until fully combined.
Line a 20x20cm (8 inch) square baking tray and pour in half the chocolate mixture. Evenly spread the chocolate and tap the tray so the top is smooth. Place in the freezer.
In a separate bowl, completely mash the white beans and mix with the remaining ingredients until fully combined. If you have a food processor, you could use it for this.
Remove the chocolate layer tray from the freezer and add your nut butter bean mixture on top. Evenly spread and use your hands to smooth out the top, lightly pressing down.
Pour over remaining chocolate mixture, spread and tap until smooth, then scatter over the flaked almonds.
Place in the freezer for 15-30 minutes then slice into squares. Store in the fridge.
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!