Directions

1. 1. Dissolve the gelatine powder in 1⁄3 cup of cold water and let it sit for 5 minutes until it has become gel-like.

2. 2. Heat the almond milk, peanut butter, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatin until it has dissolved.
3. 3. Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.
4. Store in the fridge in an airtight container for up to a week.