The Marz Bar

Cook Time 1 hour

Servings 10-12

Ingredients

270g (1 cup) smooth peanut butter or tahini for nut-free

250ml (1 cup) maple syrup, coconut nectar or maple-flavoured monk fruit syrup for low carb

250ml (1 cup) coconut cream

130g (1 cup) coconut flour

70g (½ cup) coconut sugar, or granulated monk fruit sweetener for low carb

60g (½ cup) cacao powder

1 tsp vanilla bean paste or powder

Caramel

270 g (1 cup) smooth peanut butter, or tahini for nut-free

250 ml (1 cup) maple syrup, coconut nectar, or maple-flavoured monk fruit syrup for low carb

250 ml (1 cup) melted butter, or coconut oil for dairy-free

Chocolate Layer

220 g (1 cup) cacao butter

125 g (1 cup) cacao powder

125 ml (½ cup) maple syrup

1 tsp vanilla bean paste or powder

Method

Line a 20cm square cake tin with baking paper.

For the nougat, combine the peanut butter or tahini, liquid sweetener and coconut cream in a large bowl and mix with a spoon until smooth and incorporated. 

Add the coconut flour, granulated sweetener, cacao powder and vanilla and mix well. If the nougat is a little dry, add some more coconut cream; if it's too wet, add a touch more coconut flour. Press into the base of the prepared tin with your hands and transfer to the fridge or freezer to firm up while you get on with the caramel.

Place the caramel ingredients in a saucepan over medium-low heat and whisk until thick, smooth and creamy. Remove from the heat and pour over the nougat base. Transfer to the fridge to set for 30 minutes.

For the chocolate layer, melt the cacao butter in a saucepan over medium-low heat, then whisk in the cacao powder, sweetener and vanilla until nice and smooth. Remove from the heat and set aside to thicken for 10-15 minutes.

Once the base layers have been set, remove them from the tin and slice them into 10 to 12 bars. Dip the bars in the chocolate to coat well, then place on a wire rack set over a tray to catch the drips. Return to the fridge to set for 10-15 minutes before serving. 

Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.