METHOD

• BASE – MIX WET INGREDIENTS THEN ADD IN DRY, MIX THOROUGHLY AND SCOOP AND SPREAD INTO MUFFIN TRAYS/PATTY CASES ETC

• FOR CHOCOLATE, WHISK OIL WITH CACAO THEN ADD IN ALMOND BUTTER AND SYRUP AND MIX UNTIL SMOOTH, POUR OVER BASES AND SPREAD EVENLY. POP AN ALMOND ON EACH AND POP INTO THE FREEZER UNTIL SET. STORE IN FREEZER OR FRIDGE.

* BEST EATEN WHEN STILL CHILLED, GOES A LITTLE MUSHY AT ROOM TEMP!

NOTES

– YOU COULD USE HONEY/RICE MALT SYRUP OR ANOTHER SWEETENER INSTEAD OF MAPLE SYRUP

– YOU COULD USE OATS/SPELT FLAKES/ QUINOA FLAKES ETC INSTEAD OF LUPIN FLAKES, JUST PROCESS THEM A LITTLE FIRST AS LUPIN ARE A LOT SMALLER

– YOU COULD MAKE THESE PEANUT BUTTER CUPS INSTEAD OF ALMOND BUTTER