1. Preheat oven to 350°F
  2. In a food processor mix flour, sugar, vegan butter and pinch of salt.
  3. Press dough into a parchment lined 8x8 baking dish and bake for approx. 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 the rest of the ingredients
  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 peanut butter layer.
  8. Put in the freezer to cool completely, 1 hr.