Step 1

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line two loaf tins with parchment paper.

Step 2

In a medium bowl, use a large spoon to mix together tahini, date syrup, eggs, vanilla bean paste and baking soda until fully combined.

Step 3

Gently fold in the peanut chips.

Step 4

spread the batter across the two pans, they should be pretty flat, but will rise slightly in the oven.

Step 5

Place dollops of the chocolate hazelnut spread across the two tins and use a small knife to swirl it around, being careful to not mix it into the batter entirely, but rather leaving a nice swirl.

Step 6

Sprinkle the coarse salt on top.

Step 7

Place the tins in the oven and set a timer for 10 minutes. Take the dessert out when it has browned at the sides.

Step 8

Let it cool completely before cutting into long, thin sticks.