Step 1

Grease and line a 20cm square brownie pan with baking paper, allowing paper to extend 5cm over 2 opposite edges.

Step 2

Process almond meal, dates, cacao, maple syrup and salt in a food processor until smooth.

Step 3

Spoon the date mixture, alternating with peanut butter, into the prepared pan. Use the back of a spoon to smooth the top.

Step 4

Place in fridge for 1 hour to chill. Remove from pan and cut into 20 pieces to serve.