Ingredients

Base
1 cup almond meal
1 ½ cup dessicated coconut
1/3 cup coconut oil, melted
¼ cup rice malt syrup
2 tsp vanilla extract
Pinch of salt

Peanut Butter Caramel Layer
1 cup Mayver’s Smooth Peanut Butter
½ cup canned coconut milk (use the solids and discard the water)
½ cup maple syrup
1 tsp vanilla extract

Chocolate Coating 
300g dark chocolate
1 tbsp coconut oil

Method

1. Preheat the oven to 150C.
2. 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.
3. To make the filling, combine the maple syrup and coconut cream in a pan and bring to a boil. Boil for 10 minutes, until the mixture thickens and turns a caramel colour. Remove from the heat and add the remaining ingredients. Pour over the base and transfer to the freezer until firm.
4. Melt the dark chocolate and coconut oil in a heatproof bowl over a pot of simmering water.
5. Remove the base from the freezer and cut into bars.  Dip each bar into chocolate, return to freezer to set the chocolate for 10 min. Enjoy!

Drool-worthy recipe by @marinadwright