Ingredients

For the base

• 1 cup Mayver’s Dark Roasted Peanut Butter
• 2/3 cup maple syrup
• 3/4 cup oats, ground into a fine flour
• 1/2 cups shredded coconut
• 3/4 cup rolled oats

For the jam

• 1/2 cup raspberries
• 1/2 cup pitted cherries
• 1 tbsp water
• 1/4 cup rice malt syrup
• 1/4 tsp agar agar

For the chocolate

• 100g dark vegan chocolate

Method

1. Preheat oven to 125 degrees celsius.
2. Add all dry base ingredients into a bowl and mix well. Pour in Mayver’s Dark Roasted Peanut Butter and Maple Syrup and stir to combine.
3. Transfer Mixture to a loaf tin and bake for 25 minutes, or until firmed.
4. In the meantime make your jam by adding all the ingredients to a good quality saucepan, and cook over a low hear for 15 minutes, stirring throughout. Once cooked, turn off the heat and set aside to cool.
5. Once the base has cooked, pour your jam over the top. Allow to cool for 30 minutes, then transfer to the freezer to cool for a further 30 minutes whilst you get the chocolate ready.
6. Add the chocolate bar to a heat-proof bowl, and melt over a hot water bath. Remove the slice from the freezer, then pour melted chocolate on top, banging on the bench to smooth our the final layer.
7. Allow the cake to completely cool before removing from the tray, then cut into slices and enjoy

Thanks to Kath and Jade from Panaceas Pantry for this amazing recipe!