Directions:

1. Stir peanut butter, coconut flour and maple syrup together until it forms a smooth dough. Line the base and sides of a 20cm x 20cm cake tin with baking paper. Put the mixture into the tin and use a spoon to press the mixture into the corners and create an even layer. Cover with plastic wrap and chill in the fridge until firm.

2. Line a baking tray with baking paper and set aside.

3. Remove from fridge and lift out of the tin. Use a sharp knife to cut into 16 squares. Put squares on tray and return to fridge while you prepare the chocolate.

4. Chop chocolate and melt it in a heatproof bowl over a pan of just simmering water or alternatively melt in the microwave in 30 second bursts.

5. Dip each peanut butter square into the melted chocolate, ensuring that each square is completely covered in chocolate. Place squares on prepared tray, sprinkle tops with peanuts and put in the fridge to set.