If you are making your own peanut butter for BOTH the layers, add 275g salted peanuts to the Thermomix® or food processor. Process 2 minutes speed 8 for Thermomix, longer for other food processors until the peanut butter is glossy and smooth.

Add all Base ingredients to the Thermomix®, weighing as you go. Process for 1 minute, speed 8 until it resembles fine crumbs that stick together if you press it. If for any reason it is not sticking add more figs or more coconut oil, until you reach the desired consistency.

Press into a deep, glass dish (approx. 25cm by 15cm) and run the back of a spoon over until completely flat.

Add the peanut butter, coconut oil and maple syrup (if using) to the Thermomix® and warm. 2 minutes, heat 60°, speed 6. Without a Thermomix®, add ingredients to a pan and stir gently until the coconut oil has melted and it can be spread over the base.

Spread evenly over the base and pop into the freezer for 30 mins to set.

To make the topping: weigh ingredients into the Thermomix® and set to 1 minute 20, heat 60°, speed 2 until all the coconut oil is melted. Alternatively, melt the coconut oil over a low heat in a pan. Remove from the heat and stir in the raw cacao powder and maple syrup.

Pour over the peanut layer and pop into the fridge to set for 30 mins.

Cut into squares. Take out of the fridge for 10 mins before cutting, otherwise the chocolate will crack and fall off OR use a HOT knife to cut.

Cut into small evenly sized squares and pop into a glass jar. Keep refrigerated and keep for up to 2 weeks.