INGREDIENTS
Bottom layer:
1 1/2 cup smooth natural peanut butter (or almond butter)
1/3 cup maple syrup
1 tsp vanilla extract
3 cups La Favo by Sergio Herman Buckwheat & Berries Granola
Top layer:
1 1/2 cup chopped up chocolate bar ( your favourite kind)
RECIPE
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Mix peanut butter, vanilla extract and maple syrup until smooth. If your nut butter isn't smooth and liquid, melt the nut butter with some coconut oil and maple syrup on low heat. Add in vanilla extract afterwards.
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Add and mix in La Favo by Sergio Herman Buckwheat & Berries.
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Pat into a grease or lined pan.
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Melt chocolate au bain-marie and pour on top.
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Put in freezer for 30 min and enjoy!
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