Serves: Loaf tin 4” x 9 ½”, slice cut into 10 pieces
1 cup blanched almond flour
½ cup Maskal Teff® ivory flour
2 tablespoons shredded coconut
Pinch of salt
3 tablespoons coconut oil or ghee, melted
3 tablespoons maple syrup
½ teaspoon vanilla essence (or vanilla extract)
⅔ cup peanut butter
¼ cup coconut oil
¼ cup maple syrup
1 teaspoon vanilla
Pinch of salt
½ cup dried strawberries (option to omit or see note below for alternative)
⅔ cup cacao butter
⅔ cup cacao powder
4 tablespoons maple syrup
Pre-heat oven to 375°F.
Line a loaf pan or small brownie tin with parchment paper.
Mix the flours, coconut and salt in a medium bowl.
Make a well in the middle and add the ghee, maple syrup and vanilla.
Mix to combine completely with a spoon. Press into the prepared tin, making sure to distribute it evenly and press it firmly.
Bake 12-15 minutes until just lightly golden. Set aside to cool.
Whisk together the peanut butter, coconut oil, maple syrup, vanilla, and salt in a small bowl.
Once the base has cooled, pour the peanut butter filling into the tray, and press the dried strawberries into the top. Refrigerate while you prepare the final chocolate layer.
In a small saucepan melt the cacao butter. Once it is liquid, remove from heat and whisk in the cacao powder, salt, and maple syrup.
Pour over the top of the strawberries, cover and chill for at least 2 hours for the chocolate to set. Once set, slice into ¾˝ slices. To make slicing easier, run a sharp knife under hot water and then dry with a cloth before slicing.
Keep in the refrigerator as it will melt at room temp and warmer.
Alternative to dried strawberries you can use ¼ cup strawberry jam but may be more gooey.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.