An almond, Date and oat base topped with a sticky sweet peanut middle and finished with a creamy chocolate topping. These slices are very indulgent and delicious.

Ingredients.

For the base.

• 67g Medjool dates pitted
• 25g porridge oats
• 2/3 tbsp cacao powder
• 40g flaked almonds

For the middle layer

• 50g Medjool dates pitted
• 120g smooth peanut butter
• 17ml coconut milk (From a carton) – Used 13ml almond milk, 4g desiccated coconut

For the top layer

• 28ml Maple syrup
• 4g s cacao butter
• 2/3 tbsp cacao powder
• Handful of peanuts roughly chopped

Alternative top

• 50g 85% green and blacks dark chocolate
• 5ml extra virgin olive oil

Method

• Line a deep Chinese takeaway container, approx. 9 by 14 centimetres, with baking parchment
• For the base, place the dates in a food processor and pulse until a paste has formed
• Add the oats and cacao powder and pulse until well combined
• Add the flaked almonds and give it a final pulse to mix them through
• Spread the mixture into the tray and leave in the fridge to send for 15 minutes until firm
• Place the dates for the middle layer in a food processor and pulse until paste has formed
• At the peanut butter and coconut milk and pulse until smooth
• Spread the mixture over the base and leave to set in the fridge for at least 30 minutes until firm

For the alternative topping

• melt the chocolate and oil in a bowl over gentle simmering water to melt.  Mix to ensure well combined
• Pour chocolate topping over peanut butter layer and spread to an even layer

For original topping

• place the Maple syrup, cacao butter and powder in a small pan over low heat.
• Heat until the cacao butter has melted, about 5 to 10 minutes
• Pour the mixture over the peanut butter layer and use a spatula to spread it out evenly
• Leave to sit in the fridge for one to two hours, sprinkling a handful of chopped peanuts over the top after about one hour when it is quite firm but before it has fully set
• When ready list the mixture out of the baking tray and cut into 6 slices/squares

NOTE

If you don’t like peanuts you can use another nut butter for the middle layer, almond or cashew butter, both work well.