1. Preheat oven to 180c
  2. In a food processor mix all shortbread ingredients
  3. Press dough into a parchment-lined 8x8 baking dish and bake for appx 20 mins
  4. Once the shortbread has cooled for 30 mins, layer with desired amount of peanut butter (or any nut butter!)
  5. Over a double boiler, melt all ingredients for the chocolate layer
  6. 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
  7. Once the chocolate is all melted and mixed, pour over the peanut butter layer.
  8. Put in the freezer to cool completely, 1 hr.