Peanut Butter Strawberry Slice
- 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)
- [!b]Chocolate top:[/b]
- ⅔ cup cacao butter
- ⅔ cup cacao powder
- Pinch salt
- 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.
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