(I may have created it by accident but honestly who cares it is SO damn good.)
Here’s the deal: I wanted a crunchy topping to go along with these sugar free peanut butter fudge squares so I threw some crushed up gluten free crackers in a bowl with monk fruit ‘sugar’, cinnamon and a little salt and boom. HEALTHY CINNAMON TOAST CRUNCH. I’m sorry for yelling I’m just really excited.
These fudge squares are sweetened with lakanato which is a sugar free alternative made from monk fruit. I had both the liquid form and powdered form so I decided to play around and use both. This was my first time using monk fruit sweetener (usually in sugar-free desserts I opt for stevia) but I think I have been forever converted to monk fruit because it tastes way better (IMO). I find stevia can sometimes be a) too sweet and b) a little bitter. This was a much more subtle sweet flavour and I was into it. Enjoy, friends!
1 cup natural smooth peanut butter
3 tbsp melted coconut oil
1 tbsp coconut flour
3 tbsp lakanato liquid sweetener (could sub maple syrup)
1/2 cup melted coconut oil
1/4 cup lakanato liquid sweetener (could sub maple syrup)
In a large bowl, whisk together the peanut butter with 3 tbsp coconut oil, 1 tbsp coconut flour and 3 tbsp lakanato sweetener. Press into parchment lined 8″ by 8″ square pan and put in the freezer to set while you prepare the other layers
In another bowl, whisk together all of the ingredients from the chocolate layer until smooth and uniform. Pour over the peanut butter layer and place back in the freezer to set (about 10-20 minutes)
Crush up the gluten free crackers into smaller pieces (I used Nut Thins which are rice crackers made with leftover nut milk pulp but you could sub any cracker or coconut flakes). Toss in melted coconut oil until coated and then sprinkle lakanato sugar, cinnamon and sea salt over top and mix to combine.
Once the bars have set, sprinkle cinnamon crunch mixture overtop and cut into squares. Store in the freezer in an airtight container
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