CHOCOLATE PEANUT BUTTER Slice

To make the peanut butter filling, place the peanut butter, dates and rice malt syrup in a food processor and process until smooth. Spread over the base and refrigerate for 1 hour or until firm.

To make the cacao topping, place the cacao powder, coconut oil and rice malt syrup in a heatproof bowl over a saucepan of simmering water and stir until smooth. Remove from the heat and spoon over the peanut butter filling. Refrigerate for 3 to 4 hours or until set. Remove from the baking sheet and slice to serve. Store the slices in an airtight container in the refrigerator for up to 1 week. CACAO COCONUT ROUGHS PREP & COOK TIME 40 MINUTES I MAKES 30 2 cups shredded coconut + extra to coat ⅓ cup rice malt syrup Chocolate Topping ⅓ cup coconut oil ½ cup rice malt syrup ½ cup raw cacao powder Place the shredded coconut and rice malt syrup in a food processor and process for 30 seconds to 1 minute or until the coconut is roughly chopped and the mixture comes together. Shape teaspoons of the mixture into small patties and place on a parchment paperlined baking sheet. Freeze for 15 minutes or until firm.

To make the chocolate topping, place the oil, rice malt syrup and cacao powder in a saucepan over low heat and stir until smooth.

Using two forks, dip each patty into the chocolate topping to coat. Place on a parchment paperlined baking sheet and sprinkle with extra coconut. Return to the freezer for 15 minutes or until set. Store in an airtight container in the freezer for up to 4 weeks.