These things are awesome. They’re filling, sweet, and mapley. And they’re so easy to make, and grab on the go! How could you go wrong?
-3 T black chia seed
-1/2 c unsweetened coconut flakes
-2 T coconut flour
-2 T natural peanut butter (I used creamy, but crunchy would probably be awesome. You could also use almond butter or whatever.)
-1/4 c + 2 T heavy cream, divided
-10 pkt Truvia
-1 T MCT oil
-1/4 tsp maple flavoring
-1/2 tsp pumpkin pie spice
In a sauce pan, combine 1/4 c HWC and Truvia. Heat over medium until bubbly and reduced. Remove from heat. Let cool for a bit. Stir in PB, MCT, 1 T HWC, maple flavoring and pumpkin pie spice. Set aside.
Separately dry toast chia, flakes and flour, adding each to a mixing bowl when nutty smellin’ and starting to turn golden (where applicable.)
Stir PB mixture into toasted… stuff, then stir in another tablespoon of HWC for good measure.
Turn out onto a big piece of plastic wrap. Form into a rectangle. Let set in the fridge for about 30 minutes. Cut into six. Eat ’em.
These keep for a while, too. I individually wrapped mine.
Here’s the nutritional info!