For the Shortbread Base

• 3 cups blanched or activated almond meal
• 1 1/ 2 cups shredded coconut
• 1/ 2 teaspoon salt
• 1/ 4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/ 4 cup plus 1 tablespoon coconut oil, melted

For the Peanut Butter Filling

• 2 cups peanut butter
• 1/ 2 cup pure maple syrup

For the Chocolate Coating

• 7 ounces dark chocolate
• 1 tablespoon coconut oil

Method

• Step 1

  Preheat oven to 150 degrees C / 300 degrees F

• Step 2

  Add almond meal, coconut and salt to a food processor and pulse to form a fine flour. With the processor running, drizzle in the remaining ingredients to form an even ball of dough. Add base to a 8 inches square baking tin (lined, or silicone) and bake for 25 minutes. Remove base from the oven and allow to cool.

• Step 3

  Make the peanut butter filling by combining the peanut butter and maple syrup in a bowl (simply mix with a spoon until uniform). Spread mixture over cooled base, then transfer to the freezer to firm for 1 hour.

• Step 4

  After this time, melt the dark chocolate and coconut oil in a heat proof bowl over a pot of simmering water. Once liquid, set aside. Remove the base from the freezer, then cut into 16 bars (or whatever you prefer). Dip each bar into chocolate, coating fully, then place on a baking tray lined with baking paper. Top with flakey salt, if using. Once all bars are dipped, place in the fridge to allow the chocolate to completely firm, then store in an airtight container. The bars are better eaten at room temperature, and in cooler weather do not need to be stored in the fridge; however, they freeze well, and you can simply defrost one at a time :)