Ingredients

Brownie Layer Ingredients

220g almond meal

30g cacao powder

170g rice malt syrup

30g coconut oil, melted

75g coconut flour

Raspberry Layer

200g frozen raspberries, defrosted

100g dates, soaked and then drained

50g Mayver’s Unsalted Dark Roast Peanut Butter

20g coconut oil, melted

25g Unicorn superfood antioxidant powder

1 tsp lemon juice

100g shredded coconut

Peanut Butter Caramel Layer

150g Mayver’s Unsalted Dark Roast Peanut Butter

90g coconut cream, chilled (white part only)

30g coconut oil, melted

75g rice malt syrup

Chocolate Peanut Butter Layer

200g dark chocolate

10g coconut oil

30g Mayver’s Smooth Peanut Butter

Method

1. To make brownie layer, combine all brownie layer ingredients in a bowl and mix until a dough forms.
2. Press dough firmly into a lined baking tray and refrigerate whilst making the raspberry layer.
3. To make the raspberry layer, blend defrosted raspberries, dates, coconut oil, lemon juice and peanut butter in a food processor until smooth paste forms.
4. Add shredded coconut and mix until well combined.
5. Spread raspberry layer on top of brownie layer and refrigerate whilst making peanut butter caramel layer.
6. To make peanut butter caramel layer, combine all PB caramel layer ingredients in a bowl until smooth.
7. Spread PB caramel over raspberry layer and freeze for 30-45 minutes or until caramel is firm.
8. Melt dark chocolate and coconut oil in the microwave in 30s intervals, stirring between interval.
9. Spread chocolate evenly over PB caramel layer before drizzling peanut butter on top (if peanut butter is too thick, microwave for 30-60s.
10. Return to freezer for 30-45 min or until chocolate is solid before slicing.
11. To store, keep in an airtight container in the fridge.

Epic recipe by @sarahfitfoodie