- 1 cup almond meal
- 1 1/ 2 cup desiccated coconut
- 1/ 3 cup melted coconut oil
- 1/ 4 cup rice malt syrup
- 2 teaspoon vanilla extract
- 1 pinch salt
Combine all the base ingredients in a bowl and press the mixture into a 20cmx20cm square baking dish lined with baking paper. Bake for 10 minutes until lightly golden, let it cool.
Peanut butter Filling
- 1 1/ 2 cup medjool dates
- 3/ 4 cup smooth peanut butter
- 1/ 4 cup plant milk
Peanut Butter Filling
To make the peanut butter and date filling, add all ingredients to a high-speed blender and blitz until combined. You’ll need to use your tamper. Pour over the base, smooth the top and set aside.
- 150 grams dark chocolate
- 1 tablespoons coconut oil
Melt the dark chocolate and coconut oil in a heat proof bowl over a pot of simmering water. Pour onto peanut butter and date layer and set in the freezer for a few hours. ⠀
To serve, remove slice from tin. Allow to defrost for a few minutes and cut it with a hot knife. Store in the fridge. Enjoy!