Directions

Base Layer

1. In a small bowl, mix the coconut and berry powder until combined. Add to this the soft coconut oil and the maple syrup. Mix thoroughly using a spoon or your fingertips.

2. Press this mixture into mini silicone moulds (you can use squares, or rectangle shape, or a lined small tray bake tin).

3. Place in the fridge or freezer until firm (about 1-2 hours).

Middle Layer

1. Mix your peanut butter with some warmed, soft coconut oil and the maple syrup. Keep mixing until it can be spread on top of the coconut base layer (you may find a splash of boiling water helps make it softer).

2. Place in the freezer to set for 4 hours or overnight.

Dip in Chocolate

1. If using silicone moulds, pop the squares/rectangles from the moulds, if using a tray bake tin, cut the slice into squares. Keep in the freezer until your chocolate is ready.

2. In a small bowl you can place over a saucepan of hot water place your roughly broken chocolate. 

3. Place the bowl over a pan of lightly boiling water and stir until melted, add in the coconut oil to thin the chocolate down (add in less if you have quite a thin chocolate already, and a little more if you have a thick viscous chocolate).

4. Take your bars and dip into the chocolate, placing them onto a non-stick mat to the side to set. Any remaining chocolate drizzle over the top of the bars. 

5. Place into the freezer or store in the fridge.