Ingredients

The following ingredients have 7 Servings
  • 290 g / 2 cups raw peanuts (or almonds)
  • 80 ml / 1/3 cup maple syrup or other liquid sweetener
  • 30 g / 2 tbsp peanut butter (or almond butter)
  • ½ tsp baking powder
  • 150 g / 5¼ oz vegan dark chocolate
  • flaky sea salt

Instruction

  • Preheat the oven to 170° C / 340° F (no fan).
  • Roast the peanuts on a large baking tray until lightly golden, for about 8-10 minutes.
  • Allow the nuts to cool down, then chop them roughly, leaving some peanuts whole and chopping some of them quite finely. You want a mixture of textures so that smaller pieces can fill the gaps between the larger ones.
  • Mix maple syrup, peanut butter and baking powder in a mixing bowl.
  • Mix in chopped peanuts, stirring until well coated.
  • Line a large baking tray with a piece of greaseproof baking paper. Spread the peanut butter mixture thinly ensuring there are no gaps and all the nuts are in a single layer. Just as a rough guide, my shape was an almost circle, approximately 27 cm / 10½" in diameter.
  • Bake in a 170° C / 340° F oven for about 10 minutes (see photos for after baking texture). Remove from the oven and allow it to cool down completely.
  • Melt chocolate over a double boiler / bain marie. Spread melted chocolate with the back of a spoon or pastry brush. Allow the chocolate to set (or almost set) and then sprinkle with salt. Break or cut the sweet up into pieces and store in an airtight container in the fridge or freezer.