Method
6 steps
01
Blend the cashews, coconut cream, 3 tbsp maple syrup, and a pinch of fleur de sel in a food processor until smooth and creamy.
02
Pour the mixture into a lined tray and freeze until set.
03
Mix the peanut butter, 3 tbsp maple syrup, and vanilla in a bowl until you get a silky caramel consistency.
04
Pour the caramel over the frozen base, scatter roasted peanuts on top, and freeze the whole thing again.
05
Remove from the freezer and cut the set mixture into bars.
06
Dip each bar into melted dark chocolate, finish with a touch of fleur de sel on top, and let the chocolate set.
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