When we went to Hawaii, I walked into what seemed to be a giant 7-11 type thing, and found a bag of mini peanut butter cups. I bought only one bag, tucked them gently into my luggage, and placed them gently in the fridge when I arrived home.
I allowed myself one a day. I’d sit, with a cup of tea on the couch, and unwrap the little gem, making a ritual of it. The perfection was in the simplicity and ever since I have had a soft spot for chocolate and peanut butter.
So when deciding to make a crunchy, clustery muesli, I absolutely couldn’t go past the chocolate and peanut combination. This is a slightly healthier take than my love of peanut butter cups, but it fills the same void.
Do you love the peanut butter and chocolate combination?
- ½ cup coconut oil
- ⅓ cup cacao powder
- ½ cup maple syrup
- ¼ cup honey
- ⅓ cup peanut butter
- 1 tsp vanilla extract
- 3½ cups oats
- 1 cup peanuts - roughly chopped and toasted
- ½ cup cacao nibs
- ¼ cup chia seeds
- Melt coconut oil in double boiler, add cacao powder, maple syrup, honey, peanut butter, and vanilla extract, whisk until combined.
- In large bowl combine all dry ingredients, stir until combined.
- Pour in liquid, stir until everything is well coated.
- Roast for 20 mins at 100*C, stir, turn oven up to 180*C, bake for a further 20 mins, remove from oven and allow to cool.
- Once cool, break into clusters.