Chocolate, peanut butter and date slab

Serves 6

• 150g coconut oil
• 100g cocoa powder
• 70g maple syrup
• 150g dates
• 2 tbsp date syrup
• 3 tsp vanilla extract
• 5 tbsp natural unsweetened chunky peanut butter
• 2 tbsp water
• 1 tsp flaky sea salt
• 25g salted roasted peanuts

Step 1
Line a loaf tin with clingfilm.

Step 2
Whisk together the melted coconut oil, cocoa powder and maple syrup.

Step 3
Pour half of the mixture into the prepared tin, then chill in the fridge until set.

Step 4
Blitz the dates, extra coconut oil, date syrup and 1 tsp vanilla extract until smooth.

Step 5
Add the peanut butter, remaining vanilla extract and water, and blitz again.

Step 6
Spoon the date mixture over the set chocolate.

Step 7
Sprinkle with 1 tsp flaky sea salt.

Step 8
Pour over the remaining chocolate mixture, then top with the peanuts.

Step 9
Put in the freezer for 20 minutes, then slice into slabs.