| Servings | pieces |
Ingredients
- 3 1/2 tablespoons Gelatine Powder
- 1 cup Almond Milk
- 1 cup Peanut Butter smooth, unsalted
- 2 tablespoons Rice Malt Syrup
- 1 pinch Sea Salt
Ingredients
| |
Instructions
- Dissolve the gelatin in 1⁄3 cup of cold water and let it sit for 5 minutes until it has become gel-like.
- Heat the almond milk, peanut butter, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatin until it has dissolved.
- Pour into a 10 x 15 cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.
- Store in the fridge in an airtight container for up to a week.
Recipe Notes
Ensure your peanut butter is 100 per cent peanuts with no added sugar. If you’re on the 8-Week Program (or just looking to remove all sweeteners) feel free to omit the rice malt syrup from this recipe – we’ve found it doesn’t really need it.
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