These have been a staple in the Little Venice Cake Company kitchen when you are looking for a protein rich, gluten free, vegan bite of satisfying, nutritious, deliciousness, sweetened with maple syrup.
Blitz 150g gluten free oats with 150g roasted, unsalted almonds and transfer into a bowl. Add 100g crunchy peanut butter, 40g chopped crystallised ginger, 2-3 tablespoons of maple syrup and just enough soya milk (or other non-dairy milk) for the mix to come together.
Press into the base of a lined 20 x 30cm tin using the back of a spoon. Melt 225g dark chocolate with 1 large tablespoon of peanut butter. Spread over the top of the bars and sprinkle with sea salt.
Place in the fridge to harden and set, then cut into 24 bite size pieces. Store in a sealed container in the fridge.
These will keep for up to 3 weeks.
Per bite size
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Energy: ~151 kcal
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Carbohydrate: ~13.5 g
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Fat: ~9.5 g
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Protein: ~4.4 g
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Dietary fibre: ~2.8 g