- 1/3 cup Coconut Oil melted
- 1 tsp Vanilla Extract
- 3/4 cup Peanut Butter
- 1/4 cup Aquafaba
- 2/3 cup Maple Syrup or agave
- 2 1/2 cups Almonds
- 1 tsp Cinnamon
- Salt a pinch
- 1 tsp Baking Powder
- 1/4 cup Chocolate Chips
- Preheat oven to 180 degrees Celsius and line a square 8×8″ baking tray with greaseproof paper.
- Grind 2 cups of almonds to a flour in a food processor or blender. Reserve the remaining 1/2 cup of almonds for topping later.
- In a small clean bowl, use an electric whisk to fluff up aquafaba to a soft peaks, about 4-5 minutes.
- Add melted coconut oil, vanilla extract, maple syrup and peanut butter to a food processor, or use an electric whisk to blend until smooth.
- Transfer to a large mixing bowl and add in whipped aquafaba. Stir until fully combined.
- Add in ground almonds, cinnamon, salt and baking powder and stir well. Spread batter into lined tray. Smooth down the top with the back of a spoon.
- Sprinkle choc chips and remaining almonds. Bake in the oven for 20 minutes, until the edges start to turn golden. They’ll still be soft in the middle, but will firm a little as they cool.
- Allow to cool, slice and store in an airtight tin for up to four days.