You will need (serves 8):
FOR THE BASE:
- 50g dark chocolate (vegan if plant based)
- 200g almonds
- 150g pitted dates
FOR THE TOPPING:
- 150g coconut oil
- 200g smooth peanut butter
- 150g maple syrup or agave
- 100g roasted peanuts, roughly chopped or crushed
- 60g dark chocolate (vegan if plant based)
- Handful of roasted peanuts
- Roughly chopped fresh mint leaves, torn
To make the base, break the chocolate into pieces and put in a heatproof bowl set over a saucepan of gently simmering water (a bain-marie), making sure the water doesn’t touch the bottom of the bowl, and let it melt. Or you could melt the chocolate in brief bursts in the microwave, stirring regularly.
Put the melted chocolate in a food processor with the almonds and dates and pulse until the mixture is like breadcrumbs. Tip into a 20cm springform tin and press down firmly to create an even layer. Set aside to chill in the fridge while you make the topping.
Melt the coconut oil in a small saucepan set over a low heat. Stir in the peanut butter and maple syrup until they are fully combined with the oil – you don’t want these ingredients to separate. Remove from the heat and stir in the peanuts, then pour over the base. Put back in the fridge for 2 to 3 hours, until set.
To serve, release the catch on the springform tin and remove the cake. Melt the chocolate the same way that you did before, then drizzle it all over the top of the cake. Scatter over the peanuts and mint leaves, then cut into slices.
Taken from Half Hour Hero by Roz Purcell (Penguin Ireland) / Photography: Joanne Murphy
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