Reese's Pieces PB Brownie Slice

Not many combos in life go together as well as chocolate and peanut butter! Despite not actually being able to eat Reese's Pieces Peanut Butter Cups I like to imagine that they would taste similar to this slice. This slice was made using the Hunter Gatherer Gourmet Seriously Chocolatey Baking Mix which I would highly recommend you try! Super simple to whip up and it won't last long once you try it!

Let me know if you try it and tag me in your creations @the_porridge_princess

Always ready to receive comments or suggestions! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *12 Servings (dependant on how big)*

*I stored mine in the freezer and put it in the fridge about 1-2 hours before eating*

Base:

o Hunter Gatherer Gourmet Seriously Chocolatey Baking Mix

o 1/2 cup unsalted chopped almonds

o 1/4-1/2 cup cacao nibs

o 2/3 cup melted Nuttelex Buttery

o 1 T Chia seeds + 3 T water

o 1/2 cup desiccated coconut

o 2 T Cinderella Date Syrup

Filling:

o 3 cups of pitted dates (soaked in warm water for 15 mins)

o 3 T Pics Peanut Butter

o 1 T sweetener

o 1/4 cup coconut oil

o Water to help blend

Topping:

o 70% Lindt (or any brand) Dark Chocolate

o Sea salt to taste

o 1/4 cup coconut cream

OR:

o 1/2 cup cacao powder

o 1-2T Date syrup

o 1/4-1/2 cup coconut oil melted

Instructions:

o Preheat your oven to 180°C.

o Line a tray with baking paper.

o Mix together the chia and the water to gel up. Set aside.

o Melt butter in a saucepan over medium heat. Mix in date syrup and Hunter Gatherer Gourmet Mix.

o Add the chia egg, desiccated coconut, chopped almonds and cacao nibs.

o Mix to combine and add to tray spreading evenly and pressing gently down to bind.

o Bake for 20-25 minutes until the slice has crispy edges.

o Leave the slice to cool.

o Once slice has cooled store in the fridge to continue to firm up (the slice will harden as it cools)

o Leave to cool for a couple of hours.

o Assemble food processor and add in PRE SOAKEd dates, peanut butter, sweetener and melted coconut oil. Pulse on high and add water incrementally to help blend.

o Add the pb caramel to the base and spread evenly. Leave in freezer for at least a few hours (I did overnight) to firm up.

o Melt 80g dark chocolate in saucepan with coconut cream and sea salt to taste.

o Add to the slice and sprinkle sea salt on top. Leave to harden in freezer. Cut when firm to touch.

o Devour!