- Yield: 16 squares
- 1 3/4 cups almond meal
- 1/2 cup tapioca flour
- 2 tbsp unrefined coconut oil, melted and at room temperature
- 2 tbsp rice malt syrup
- 2 tsp unsweetened almond milk
- 1/2 tsp vanilla extract
CREAMY PEANUT BUTTER LAYER:
- 1 cup canned full fat coconut milk
- 2 tbsp cornflour*
- 1/4 cup unsweetened almond milk
- 1/3 cup rice malt syrup
- 1 tsp vanilla extract
- 1/3 cup natural peanut butter (I used dark roasted)
- 1/3 cup raw or roasted peanuts, chopped
- pinch sea salt flakes
- 30 grams vegan white chocolate - optional
FOR THE BASE:
- Preheat oven to 180°C (356°F) and line a 20cm square pan with baking paper. Set aside.
- Add almond meal and tapioca flour into a large bowl and mix until combined. Add coconut oil, rice malt syrup, almond milk and vanilla, mix until it all comes together.
- Press the mixture evenly onto the bottom of the pan and bake for 13 to 15 minutes, or until it's just lightly browned on top.
FOR THE CREAMY PEANUT BUTTER LAYER AND TOPPINGS:
- Pour the coconut milk into a medium pot. Add cornflour and whisk well to remove any lumps. Whisk in almond milk, rice malt syrup and vanilla.
- Place the pot on medium to high heat. Stir frequently, making sure to scape the bottom to prevent sticking. When thick, take off the heat and whisk in peanut butter. Pour this onto the base, and sprinkle on chopped peanuts and sea salt flakes.
- Refrigerate for a minimum of 4 hours or until set. It will still appear soft but will cut fine. Slice into 16 squares.
- For the chocolate drizzle, place white chocolate into a small saucepan over low heat, stirring frequently. When it's just melted take off the heat and let it cool for a few minutes before drizzling over the squares. I used a piping bag for this, but using a spoon also works. Refrigerate in an airtight container.