Peanut Butter Amaranth Moringa Bars

Ingredients for crust layer
1/4 cup puffed amaranth
1/2 cup peanut butter
1/2 cup desiccated coconut
1/4 tsp cardamom powder
1/4 tsp cinnamon powder
3 tbsp peanut butter 
4 tbsp honey
Pinch pink salt
For Moringa layer
1-1/2 cup peanut butter
1 tbsp moringa powder
1 lime zest
1 lime juice
1/4 cup honey
1/2 coconut milk
1 coconut butter
2 tbsp coconut oil
1 tsp vanilla essence
Method
In a mixture jar add peanut butter, cinnamon powder, cardamom powder, desiccated coconut and salt and pulse until incorporated. Scoop everything in a medium bowl and mix with puffed amranth.
In a small bowl mix peanut butter with honey and now stir it into rest of the mixture to have a sticky texture. If you find the mix too dry add another 1tbsp each of peanut butter and maple syrup.
Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
In a double boiler gently melt coconut butter with coconut oil and set aside .
In a bowl add peanut butter, moringa powder, lime zest, juice, maple syrup, vanilla and coconut milk and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
Spoon onto the crust layer and smooth out the top.
Place into a freezer for few hours or overnight to set.
Once set carefully remove from the tin and with a sharp knife cut into squares.
Dust with more moringa powder and chopped pistachios.
Store in a fridge or freezer.
Enjoy!

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