Ingredients

For the base

3 x Cacao Almond bars

1 tbsp Mayver’s Almond Butter

A few teaspoons of water

For the Peanut Butter layer

½ cup of cashews (soaked for 4 hours)

½ tsp vanilla

¼ cup coconut cream (chilled)

¼ cup Mayver’s Dark Roasted Smooth Peanut Butter

2 tbsp Rice Malt Syrup

2 tbsp melted coconut oil

¼ cup peanuts

Pinch of salt

For the chocolate layer

½ cup cashews (soaked for 4 hours)

½ tsp vanilla

¼ cup coconut cream (Chilled)

2 tbsp Cocao powder

2 tbsp Rice Malt Syrup

2 tbsp melted coconut oil

For the chocolate coating

150g dark chocolate

2 tbsp Mayver’s Dark Roasted Smooth Peanut Butter

Peanuts to garnish

Method

1. Lightly spray a small loaf pan or container with oil and then line with baking paper, you can either use half of a loaf pan or a 14 x 11cm container.
2. Process the cacao almond bars, almond butter and 2 teaspoons of water in a food processor until mixture is sticky and comes together. If the mixture feels too dry, add another teaspoon/s of water and pulse again.
3. Press the base into your lined tin and press down with the back of a spoon. Put it in the fridge to set while you make your filling.
4. Add all the ingredients for the peanut layer into your food processor and blend until the mixture is smooth. Then spread this layer over your chocolate base and top with peanuts. Freeze for 1 hour.
5. Once the peanut butter layer has hardened, add all the chocolate layer ingredients into your food processor and blend until the mixture is smooth. Then spread this over the peanut butter layer. Freeze for 6 hours or overnight.
6. Remove the bars from the freezer, cut them into 4 x large (or 8 smaller sized) bars and set them aside.
7. To make the chocolate coating, melt the chocolate and the peanut butter on low-medium heat until the chocolate is glossy and fully melted. Transfer the melted chocolate into a shallow bowl and dip each chocolate bar, one at a time until fully coated.
8. Place on a lined baking tray and set in the freezer for 60 minutes to set. Store in the freezer and thaw out for 20 minutes before eating.
9. Enjoy!

This yummy recipe is by: @sammybeasley1