- 10 Kinnikinnick Gluten-Free Graham Crackers
- ½ cup puffed quinoa
- 6 tablespoons coconut oil
- 3 tablespoons coconut sugar
- ¼ teaspoon salt
- ½ cup peanut butter
- ½ cup nut butter
- 1 ½ teaspoons vanilla
- 2 tablespoons maple syrup
- Pinch of salt
- 2 tablespoons non dairy milk
- ½ cup crushed pretzels
- ½ cup melted Evolved Cashew Milk bar
For the Crust:
Place the graham crackers into a food processor and pulse until a coarse, sand consistency is reached.
Then place the crushed crackers into a medium-sized bowl where you will add in the quinoa, coconut oil, coconut sugar, and salt.
Once that is all well-combined, pour into a parchment-lined 8″ x 8″ pan and freeze until your filling is ready.
For the Filling:
Place the peanut butter and cashew butter in a medium-sized bowl.
Mix together both nut butters.
Add in the vanilla, maple syrup, and salt. This will thicken up quite a bit.
Add in the non dairy milk to help bring it back to a spreadable consistency.
Spread the filling onto the crust.
Top the filling with the crushed pretzels and melted chocolate.
Then place it back in the freezer until the chocolate sets up.
Cut into pieces and enjoy!
Difficulty Level: Easy