Ingredients
- Callebaut dark chocolate callet 180g
- Sunpat crunchy peanut butter 130g
- Everyday Favourites pure Canadian maple syrup 55g
- Everyday Favourites cooking salt 1g
- Organic almond milk 115ml
- Tate & Lyle dark soft brown sugar 30g
- Everyday Favourites plain flour 130g
Method
- Mix all the ingredients together in a bowl apart from the chocolate
- Once combined then add 150g of the chocolate and mix through - reserve 30g for garnish
- Form into a cylinder shape and wrap in greaseproof paper - place mixture into freezer for 30-40 minutes
- Cut even size disks from the mix and place onto an oven tray lined with greaseproof paper
- Top with a few chocolate callet and bake for 15-17 minutes or until cooked - remove and leave to cool
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