Crisp crisp crisp is all you'll hear once you get a taste of these vegan peanut crunchies. Super simple to make and super delicious!
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Step 1/4
Combine the peanut butter with the maple syrup and coconut oil.
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Step 2/4
Crush the cornflakes coarsely inside a ziplock bag or similar (e.g. in our reusable silicone freezer bag) and stir into the peanut butter mixture together with the soy protein crispies.
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Step 3/4
Line a baking tin with cling film and pour in the mixture. Leave in the fridge for a while until it sets.
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Step 4/4
After the mixture solidifies, cut into bars and place the bars in the freezer for 2–3 hours. Roll the frozen bars in the melted chocolate and store in the fridge. If you have praline moulds, you can of course pour the mixture directly into it and place it in the freezer. It is important that the bars are frozen when they are coated in chocolate, otherwise they will melt. Optionally, sprinkle seasalt on top!
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Product note
Chocolate drops with xylitol 1kgCHFÂ 36.00
Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...