Dark choc peanut butter fudge slice

I adapted this recipe from the Brooki Bakehouse cookbook. The original recipe didn’t have LSA, sea salt or vanilla in it. I felt the base needed an extra oomph of flavour. 

It’s such an easy recipe.  I used a blender to mix the ingredients in no time and finish this amazing recipe quicker.

Serves: 20 pieces

Prep time: 5 mins

Chilling time: 1 hour

Base: 

130g peanut butter

100ml maple syrup 

110g desiccated coconut

110g LSA 

1 teaspoon vanilla essence 

Choc top layer:

100g dark chocolate cut into small pieces

65g peanut butter

1.5 tablespoons coconut oil 

Pinch if sea salt

To make the base:

Line 20cm square tin with baking paper

Pop desiccated coconut and LSA into blender and blitz until it becomes a flour like consistency.

Add peanut butter, maple syrup and vanilla into blender and blitz for a few seconds until it forms a paste. 

Press base mix into lined tin and press down with back of spoon so it compacts evenly. 

Place in freezer for 30 mins to set. 

Dark choc top:

Pop the dark chocolate pieces, coconut oil and peanut butter into saucepan on high heat stirring as it melts. 

Once completely melted, pour on top of the base. 

Sprinkle onto the sea salt

Pop backing the freezer for 10 mins then take our and slice into 20 pieces.

Enjoy! And try to only eat one slice