Ingredients

Ingredients for base (and top crumble)
1/2 cup pecan nuts (almonds work too!)
3/4 cup desiccated coconut
8 Medjool dates
1/3 cup coconut oil

Chocolate filling
1/2 cup cacao powder
1/4 cup coconut oil
1/4 cup rice malt
1/3 cup Mayvers unsalted smunchy peanut butter

Method

Base:
Line a loaf tin with baking paper and pop to the side. Add all base ingredients into a blender and blitz to combine.
You’re looking for a sticky dough like texture. Once this dough forms, pop into your loaf tin and flatten.
Reserve a bit of the mix for the top crumble.

Filling:
Whisk all of the filling ingredients in a medium-sized bowl until smooth and pour onto the prepared crust.
Sprinkle the remaining crumble on top and pop into the freezer. Top with extra PB before sprinkling the crumble on.
Chill for an hour, slice, enjoy.