- Preheat oven to 350°F
- In a food processor mix flour, sugar, vegan butter and pinch of salt.
- Press dough into a parchment lined 8x8 baking dish and bake for approx. 20 mins.
- Once the shortbread has cooled for 30 mins, layer with desired amount of peanut butter (or any nut butter!)
- Over a double boiler, melt the rest of the ingredients
- This is a little bit of what I call a wing-it stage. Depending on the consistency of the coconut mixture, you may need more or less cocoa powder and depending on the level of sweetness you can adjust the maple syrup amount.
- Once the chocolate is all melted and mixed, pour over peanut butter layer.
- Put in the freezer to cool completely, 1 hr.