1. Line a medium loaf pan with baking paper
2. Mix together almond meal, coconut, rice puffs and salt.
3. In a small pan over the stove top, gently heat the rice malt syrup, peanut butter, oil and vanilla until it forms a creamy mixture.
4. Pour wet ingredients into dry and mix to combine.
5. Press into loaf pan and transfer to the fridge while you prepare the topping.
6. Over a double boiler (or carefully in the microwave), melt chocolate. Pour over slice and spread evenly. Transfer back to the fridge for 1 hour.
7. Remove slice from the fridge and slice with a warm knife.
Slice will keep for up to 2 weeks in the fridge. Freezes well.
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My best friend growing up was originally from the US, so I was introduced to American candy early! When we moved cities away from each other, I missed my supply of Reeces Pieces Peanut Butter Cups and Peanut Butter M&M's.
Nowadays, these chocolate candies are way too sweet for my taste buds, however, this version you CAN enjoy in moderation, without the trans fats and refined sugar.
I've seen many remakes of the American classic Oreo cookie, many of them raw, most of them containing dates or coconut sugar, so I set out to make a version with even less sugar!
These deliciously chocolatey (is that even proper English?) biscuits can be made and eaten as is, or you can fill them with whatever filling you choose! I used mascarpone here, which complemented the biscuit really well, but if you're dairy free you could try some whipped coconut cream or even coconut butter for a slightly sweeter filling.