Step 1. The Base
1 1/2 cups Almond Meal
4 tbsp Cacao Powder
4 tbsp Maple Syrup or Rice Malt Syrup
Pinch of salt
Combine all ingredients with a spoon or spatula and then press into a 20cm square baking dish then place into the freezer while you get started on step 2.
It’s important to use real Maple Syrup and not a Maple Flavoured Syrup which is often made from high fructose corn syrup which may be cheaper but is not as natural, healthy or great tasting.
Line the baking dish with greaseproof baking paper to avoid sticking.
Make sure that you use a spatula to smooth the top of the base layer and be sure to fill the corners of the baking dish.
Step 2. The Filling
1 cup Natural Crunchy Peanut Butter
5 tbsp Maple Syrup
2 tbsp Melted Coconut Oil
1 tsp Natural Vanilla Essence
Pinch of Salt
Combine all the ingredients with a spoon or spatula and spread the filling over the top of the base then leave in the freezer for at least half an hour to set before adding the chocolate layer.
Step 3: The Chocolate Layer
1/2 cup Cacao Powder
1/2 cup melted Coconut Oil
2 tbsp Maple Syrup
Generous pinch of Sea Salt flakes
Mix well until the mixture is smooth and silky.
Once the base and filling layers are set, spread the chocolate layer over the top and return to the freezer.
Remove from the freezer after approximately 1 hour.
Remove the slab by lifting the greaseproof baking paper then slice into cubes.
Make sure you re-melt the coconut oil to ensure it gives a lovely smooth finish.
Make the cubes as large or small as you like but remember these are rich, so I find that smaller is better.
Store the finished treats in a plastic container in the fridge or freezer. I prefer to store them in the fridge as it makes them more rich than when frozen so I find that eating just one is enough to hit my sweet spot. When frozen they are delicious but not as rich so I find myself eating 2 or 3 at a time.
These are a fantastic treat with your late night cup of tea.