Line a baking tin (20 cm x 10 cm) with non-stick baking paper – extend paper above the sides, so you can pull a slice out when it is set.

To make the base, process all ingredients in a food processor until crumbly and mixture starts to stick together – don’t over-process as you want a little texture.


Spread the mixture into the prepared slice tin and press down firmly to form the base. Refrigerate while you make the peanut butter filling.



To make the peanut butter filling, blend drained cashews and dates, coconut cream (scoop the thickened coconut cream from a can of full-fat coconut milk)  and peanut butter in a high-speed blender. Blend on high speed until the mixture becomes creamy and smooth. If the mixture is too thick, you can add 2-3 tablespoons of almond milk.

Pour the peanut butter filling over your base and place the cake in the freezer to set for at least couple of hours or in the fridge overnight.



If the cake was in the freezer let it thaw for 20 minutes before serving. Cut the cake into squares and make chocolate topping.

Chocolate topping

For the chocolate topping, melt the coconut oil and chocolate over low heat in a medium pot.

Drizzle the chocolate mixture over peanut butter squares and serve.












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