Base
Melt coconut oil.
In a high speed blender or food processor blend coconut oil, cacao, pitted dates and peanut butter. Blend until smooth.
Add the corn flakes and blend again until you get a sticky but crunchy consistency. Don’t over blend the cornflakes as you want to keep the crunch in the base. Blend slowly and check it as you go to ensure you haven’t over blended.
Line a slice tray with baking paper and press the mixture into the tin. Push it down and create an even flat surface. Place in fridge whilst you make the chocolate.
Chocolate
Mix melted coconut oil.
Add cacao and maple syrup.
Then slow add peanut butter, and coconut cream. Fold in gently and mix well.
Pour chocolate over the base (that was in the fridge) and place in fridge to set.
Slice into small squares.
TIP: When adding the coconut cream, to achieve a thicker consistency, don’t stir the coconut cream. Instead when you open the can scrape the cream all off the top and then add a little bit of liquid.