Ingredients

For the Base:
200g almond meal
80g desiccated coconut
80g granulated sugar of choice, blended into a fine powder
70g coconut oil, softened
30g coconut flour
15g flax meal
1/4 tsp salt

For the Peanut Butter Cream:
300g Mayver’s Smooth Peanut Butter
60g coconut oil, melted
15g sweetener tablets, ground into a powder
30g salted caramel protein
1 tsp vanilla extract

For the Chocolate Layer:
150g dark chocolate, melted
10g coconut oil, melted

Method

1. Make the base layer by mixing all base ingredients in a bowl until a crumble forms.
2. Firmly press crumble into a lined baking tin and freeze whilst making peanut butter layer.
3. To make peanut butter layer, mix all the PB layer ingredients in a bowl until smooth.
4. Spread the PB filling over the base and freeze for 30min.
5. Mix melted chocolate and coconut oil together until smooth and pour over PB layer. Freeze for 20min. Slice and store in fridge.

Big thanks to the legends at @sarahfitfoodie for this awesome recipe!