Peanut butter cacao crackle bars

So who loves peanut butter? I must admit I've had PB on the brain today... here's why:

Richard works for a company that makes food service and catering equipment, including gelato and ice cream machines. Every now and then the company runs 'gelato university'; a short course for their customers to come in to the showroom and learn how to use the machines in their test kitchen. The local celeb who teaches these courses is none other than Nick Palumbo of Gelato Messina. (If you're in Sydney, you probably know of it - if you don't, go there. GO THERE NOW.) Take a look at some of the awesomeness on their site. 

So, after gelato university has wrapped up, there is usually a freezer full of gelato that gets divided up between the staff. I mentioned to Richard the other day that the flavours were always very simple... why didn't Nick do a few fancy ones to mix it up a bit? Considering he and his team are renowned for their amazing flavour combinations. Peanut butter, I requested. That would be tasty!

So Richard made a special request for me... and I got peanut butter and violet crumble gelato made by Nick, home delivered by Richard, and EATEN BY ME.  Lucky or what?!

We also have containers of raspberry, strawberry, mango, vanilla and lemon in the freezer. Looks like that sugar fast I was considering is gonna have to wait. 

Earlier today I thought I'd put together my own PB creation and came up with this chocolate crackle mashup... with lots more wholefood goodness than the original, which calls for 1 cup of icing sugar and a whopping 250g of copha. Instead I've sweetened it with 2 tablespoons of honey, and used two spoons of coconut oil to bind it together.

Raw cacao is rich in antioxidants and magnesium, and the peanuts add a bit of protein. You could add protein powder to these too if that's your thing. 

So, with memories of munching chocolate crackles at spring time school fetes, as well as the mildly gross coated-tongue feeling you get after eating copha, I've put together my own version with a peanut spin, and have made bars instead of individual patty-cased crackles. You can skip the chocolate on top if you like; it holds together fine without it. 

PEANUT BUTTER CACAO CRACKLE BARS

1 cup rice bubbles (yeah, they are crappy processed cereal... but they are 90% rice - and I am sick of them taking up room in my pantry when nobody is eating them)

1/2 cup dessicated coconut

2 tablespoons organic cacao powder

2 tablespoons maple syrup or your favourite sweetner

1/4 cup melted coconut oil

1/4 cup chopped peanuts

2 heaped tablespoons of peanut butter (I just use Kraft. I've tried the healthier natural no salt/sugar ones, really I have... but I just can't do it. I make soy aftertaste face. Some things I refuse to budge on, and delicious peanut butter is one of them.)

Mix the dry ingredients then add the wet. Line a bar or loaf pan with baking paper and press the mixture into it with a spoon. Pop this in the fridge for a moment while you make the chocolate. 

For the chocolate:

Use your own vegan / paleo chocolate recipe or try mine (or just skip it altogether)

Melt 60g raw organic cacao butter - this will melt down to about 1/3 cup

Stir in 1 heaped tablespoon of organic cacao powder (not to be confused with cocoa)

Then stir in 2 tablespoons of maple syrup. 

Let the chocolate cool a little then pour over the top of the bubble mix. Leave to cool in the fridge for an hour or two before slicing. 

As you can see in the pictures I had some runny goodness come out after slicing; I think this may have been the maple syrup separating from the chocolate as I didn't let it cool before I poured it over the bubble mix. I don't think I'll bother with the chocolate top again; it was so nice without it.

Let me know how yours goes!