Ingredients (serves 15)

• 5 medjool dates
• 50g peanuts
• 50g almonds
• 2 TB coconut oil, melted
• 2 TB raw cacao, sifted
• 1 tsp vanilla
• 120g almond & peanut butter
• 20g crushed peanuts
• pinch himalayan pink rock salt
• 1/4 cup brown rice malt syrup
• 1/4 cup coconut butter
• 6 medjool dates
• 60g cashew butter
• 3 TB coconut oil, melted
• pinch himalayan pink rock salt
• 20g crushed peanuts

Method

1. Base: 1. Line a 15cm square baking tin with baking paper. 2. Blend the base ingredients together, until it has formed a sticky dough and can be pressed easily into the baking tin. Leave in the refrigerator to set until the filling is ready.
2. Filling: 1. In a clean food processor, place the almond & peanut butter, vanilla, coconut butter, salt and brown rice malt syrup. Blend until smooth. 2. Pour half the filling mixture on top of the base, sprinkle over the crushed peanuts, then pour over the rest of the filling. Refrigerate for at least an hour, or until set.
3. Top: 1. Combine the dates; salt and cashew butter in a blender, and blend until smooth and the dates have broken down. 2. While the processer is still running, slowly add the melted coconut oil, until the mixture has combined. If it looks dry, add a tiny bit of water while the processer is running. 3. Refrigerate for at least 3 hours or until set.
4. Keep in the refrigerator for up to 2 weeks in an airtight container.