Vegan peanut butter squares recipe

1. Stir together the peanut butter, coconut flour and maple syrup until it forms a smooth dough. Line the base and a little way up the sides of a 20 x 20cm baking tin with baking paper. Spoon the mixture into the tin. Use a spoon to press the mixture into the corners, covering the base of the tin. Cover with clingfilm and rub to create a really smooth surface. Chill in the fridge for 2 hrs until firm.
2. Remove from the fridge and use the baking paper to lift the mixture out of the tin. Cut into 16 squares with a sharp knife and trim away any excess mixture to form neat squares. Return to the fridge until ready to use.
3. Chop the chocolate and put in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Leave to gently melt for a couple of mins. You can also do this on low in the microwave.
4. Dip each peanut butter square into the melted chocolate until it’s covered all over. Shake off any excess and place on a tray lined with baking paper. Leave until cool and set. Can be stored in the fridge for up to 4 days.
5. Tip: for a crunchy topping, roughly chop 25g salted peanuts and scatter over the top of each square.

See more Edible Christmas gifts