Maple Peanut Chocolate stick
  1. Mix the cream and sweetener in a saucepan and simmer until it has reduced by half – we are essentially making a replacement for sweetened condensed milk here.
  2. Take the saucepan off the heat and add Coconut Oil and allow it to melt into the mix
  3. Add Peanut butter this will probably need to soften in the residual heat before it incorporates well into the mix.
  4. Add Maple Essence, and mix well – now this is the time to taste the mix to see how much spice to add and whether you have enough sweetener.
  5. Put the Chia seeds, Coconut flour and Dessicated coconut on a tray and toast it under a grill until golden brown.
  6. Combine ingredients and knead the ingredients until the coconut flour has soaked up the liquid. (don’t worry if you see slivered almonds in the photo – that was from an experimental branch of this recipe)
  7. As a mould we’re going to use a pair of ice cube extraction trays – simply spray one with coconut oil spray and line it with cling wrap, and spray the cling wrap with coconut oil spray so the bars don’t stick to it.
  8. Fill the tray with the bar mix.
  9. Spray the surface of the mix with a little coconut oil spray and fold the cling wrap edges over it.
  10. Put another tray over the first and put a weight on it and put it in the freezer to set.
  11. Once the mixture has set, remove and portion into 16 pieces with a knife. You might be able to see I broke a few in half in the process – you can easily glue these together with a little coconut oil.
  12. Dip in the tempered liquid chocolate and place on a rack. You can set the bars at room temperature, although I always seem to get hasty and put them in the freezer for a quick set. The ones in this photo were set in the freezer and you can see that I lost some of the temper (some of the chocolate is a bit dull) – but they will still taste great.