Step 1

Lightly spray a 20cm square tin with cooking spray and line with baking paper.

Step 2

In a medium size saucepan, combine peanut butter, choc chips, maple syrup, coconut oil, salt and cinnamon. Warm the pot on a low-medium heat, stirring continuously, until the mixture is melted and combined. Remove from heat.

Step 3

Stir in the vanilla extract, followed by the oat flour, desiccated coconut and the walnuts.

Step 4

Put the mixture into the tin and spread using the back of a spoon. Sprinkle the salt flakes on top (if using) then cover and refrigerate for 2-3 hours (you can also freeze for 30-45 minutes if you require a quicker result.)

Choc Peanut Butter Fudge