Peanut Butter Bakes
60g crunchy peanut butter
90g oats (use gluten free if preferred)
1 tsp stevia (or use natural sweetener of your choice)
1 tsp vanilla extract
60g ripe banana, mashed
1/4 tsp sea salt
30g dark chocolate (minimum 70% cocoa), cut into small pieces
Preheat oven to 150 ̊C/300 ̊F. Line an oven tray with greaseproof paper.
Place all ingredients in a bowl, except for the dark chocolate and mix well with a fork, until all lumps are removed.
Transfer the mixture onto the greaseproof paper. Using a spatula, shape the mixture
into a neat rectangle, approximately 1cm thick. Bake for 15-20 minutes until golden.
Remove from oven and allow to cool.
Refrigerate for 1 hour to firm up. Cut into 6 bars.
Store any leftovers in an airtight container and refrigerate for up to 3 days.