Chocolate Peanut Butter Slice

Base:

• 1 cup almond meal
• 1/2 cup desiccated coconut
• 1/4 cup CSR Coconut Sugar
• 1/2 cup coconut oil, melted

Peanut Butter Filling:

• 1 cup of fresh, pitted dates (approx 12)
• ½ cup smooth peanut butter
• 1 tbs vanilla bean paste
• 2 tbsp CSR Coconut Sugar
• ½ tsp sea salt

Chocolate Topping:

• 200g dark chocolate
• 1 tbs coconut oil

1. Pre-heat oven to 180°C and line a 28x18cm rectangular baking pan with baking paper. Set aside.
2. Place all of the ingredients for the base into a large mixing bowl and use a wooden spoon to combine all of the ingredients until they form a dough.
3. Press dough into prepared baking pan and bake for 13-15 mins or until golden. Set aside to cool.
4. In a food processor, combine all of the ingredients for the filling. Process for 1-2 mins or until smooth.
5. When base has cooled down, spread the peanut butter filling over and refrigerate to set
6. To make the topping, roughly chop the chocolate and place into a glass bowl with coconut oil. Microwave at 10 sec intervals, stirring with a spatula in-between until smooth and completely melted.
7. Remove slice from the fridge and pour chocolate mixture evenly over. Return slice to the fridge for 3-4 hours or overnight to set. Freeze for half an hour before slicing.