Ingredients

For the base:

• 1 cup peanuts
• 1 cup desiccated coconut
• 3 tbsp cacao
• 2 tbsp honey
• 1 tbsp Mayvers Crunchy Peanut Butter
• pinch of salt

For the peanut bit:

• 3/4 cup Mayvers Smooth Peanut Butter
• 1/3 cup maple syrup
• 1/3 cup coconut oil, melted
• 2 tbsp coconut cream
• 2 tsp vanilla extract
• pinch of salt

For the raspberry jam:

• 1 cup raspberries, fresh or frozen
• 2 tbsp water
• 1 tbsp honey
• 2 tbsp chia seeds

Method

1. For the jam, pop the ingredients into a food processor and whiz until smooth.
2. Pour into a small bowl and set aside to thicken.
3. Line a square 20cm tin with baking paper overhanging the sides.
4. For the base, put peanuts into the food processor and whiz until they resemble crushed nuts.
5. Pop in the rest of the ingredients and whiz at high speed until the mixture resembles a fine, sticky crumb.
6. Pour into lined tin and press in firmly. Smooth the top of the base with the back of a metal spoon.
7. Pop in the freezer while you make the peanut bit.
8. For the peanut bit, pop all ingredients into the food processor and whiz until smooth.
9. Pour the mixture over the base, and level the top with a warm metal spoon.
10. Pop back into the freezer for 10 minutes.
11. Once the peanut bit has firmed, pour over the raspberry jam and sprinkle with cacao nibs, if you have any handy.
12. Pop in the fridge for a couple of hours to set.
13. Remove, slice and enjoy.
14. Keep refrigerated.

1. This recipe was provided by @hellolunchlady