What you need:
- 4 tbsp coconut oil
- 2 tbsp Meridian maple syrup
- Pinch of sea salt
- 280g Meridian Coconut and Peanut Butter
- 1-2 tbsp cacao nibs
In a small saucepan, heat the coconut oil, maple syrup and a pinch of sea salt. Once melted add a jar of Meridian Coconut and Peanut Butter, stirring till smooth.
Tip into a lined loaf tin, sprinkle with a handful of cocoa nibs and freeze, flat, for approximately 30 minutes until set.
Once set, use the lining paper to lift out of the tin and cut into 18 squares. Store in an airtight container in the fridge.