Chocolate Crackle Slab

Time: 40 minutes
Serves: 12

Ingredients:

110 g (1⁄2 cup) cacao butter

1 jar pana organic hazelnut and chocolate spread
125 ml (1⁄2 cup) maple syrup or coconut nectar
60 g (1⁄2 cup) PANA cacao powder
60 g (1 cup) shredded coconut

120 g (1 cup) roughly chopped pecans
1 cup PANA mylk choc buttons
20 g (1 cup) buckwheat puffs or extra shredded coconut
 
1 teaspoon vanilla bean paste or powder

Method: 

Line a 20 cm square baking tin with baking paper.

Melt the cacao butter in a saucepan over medium–low heat. Stir in the peanut butter and sweetener, remove from the heat and set aside.

Combine the cacao powder, shredded coconut, pecans, pan dark choc chips, buckwheat puffs and vanilla in a large bowl and mix well. Make a well in the centre.

Pour the wet ingredients into the dry ingredients and mix well with a wooden spoon or spatula. Spoon the mixture into the prepared tin and transfer to the fridge to set for 30 minutes.

Remove the chocolate crackle slab from the fridge and cut into your desired serving shape and size. Enjoy at once or store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.