PEANUT BUTTER SWIRL HOME-MADE CHOCOLATE BARS

Makes 12 pieces.

You will need:

100g (3½oz) cacao butter 40g (1½oz) tahini 60g (2½oz) cashew butter (or another smooth nut butter can be substituted) 2 tablespoons maple syrup 1 teaspoon vanilla extract 2 generous teaspoons of raw cacao powder 3 generous tablespoons of crunchy peanut butter Put the cacao butter in a heatproof bowl over a small pot of simmering water. Gently melt the cacao butter and then remove the pot from the heat. Add the tahini, the cashew butter, the maple syrup, the vanilla extract and the raw cacao powder to the bowl. Whisk all the ingredients in the bowl together until the mixture is completely smooth. Line two small 16cm x 10cm (4in x 6in) rectangular Tupperware containers with cling film. Divide the mixture evenly between the two containers, then swirl 1½ tablespoons of crunchy peanut butter into each one. Put the containers in the freezer to set for at least 30 minutes. Once set, carefully remove the cling film and cut into six bars each, then store the bars in the fridge or freezer and gorge to your heart’s content. These bars are adapted from an Aileen Cox Blundell recipe. Her new book, Baby-Led Feeding , published by Gill Books, is my current kitchen bible. Her recipes are so good that my babies are barely getting a look-in — which I think is perfectly acceptable, given how the Pump is dictating my social life these days!