CHOCOLATE LAYERS

150g pecans (or any other nuts or seeds)

200g dates (pitted)

1 cup coconut flour (or any other flour)

60g cacao powder

1 tsp vanilla

2 tbs coconut oil, melted

I added strawberry medicine flower extract, but you don’t have to!

PEANUT BUTTER FILLING

300g peanut butter (or any other nut or seed butter)

1 tsp vanilla

1 tbsp maple syrup (or sweetener of choice.. add extra if you wish)

4 tbsp coconut oil, melted

juice of 1 lemon

CHOCOLATE LAYER

Blend nuts/seeds in a food processor until a fine meal, then transfer to a mixing bowl.
Place pitted dates into food processor and pulse into a smooth paste. You can use the coconut oil to get it to combine more easily if required.
Mix flour + cacao powder into the mixing bowl and then stir in date paste, vanilla. Use a spoon or your hands to combine well enough into a dough. Use coconut oil gradually to combine, but do not let dough become too oily.
Cut the dough in half and press 1/2 into a silicon mould or lined square baking tin.

NUT BUTTER FILLING

Mix nut butter, sweetener and vanilla in a medium bowl.
Gradually stir in melted coconut oil and lemon juice, to taste.
Spread this over the chocolate layer in baking tin!
Freeze or chill and allow to firm up.
When nut butter is firm enough, you can press the remainder of the chocolate dough on top of the filling. Press firmly!
Refrigerate and slice into slithers or squares before serving.