Calling all PB&C (peanut butter and chocolate, naturally) lovers: This three-layer treat is the dessert of your dreams.

INGREDIENTS

• 3⁄4 cup almonds
• 1⁄2 cup desiccated coconut 
• 6 fresh dates, pitted
• 1⁄4 cup coconut oil, melted

PEANUT BUTTER FILLING

• 3⁄4 cup smooth peanut butter 
• 8 fresh dates, pitted
• 1⁄2 cup rice malt syrup

CACAO TOPPING

• 1⁄3 cup raw cacao powder 
• 1⁄4 cup coconut oil, melted 
• 1⁄2 cup rice malt syrup

DIRECTIONS

1 Lightly grease a 9" x 13" rimmed baking sheet and line with parchment paper. Place the almonds in a food processor and process until finely chopped. Add the coconut, dates and oil and process until well combined. Press the mixture into the bottom of the prepared sheet and refrigerate for 30 minutes or until firm.

2 To make the peanut butter filling, place the peanut butter, dates and rice malt syrup in a food processor and process until smooth. Spread over the base and refrigerate for 1 hour or until firm.

3 To make the cacao topping, place the cacao powder, coconut oil and rice malt syrup in a heat-proof bowl over a saucepan of simmering water and stir until smooth. Remove from the heat and spoon over the peanut butter filling. Refrigerate for 3 to 4 hours or until set. Remove from the baking sheet and slice to serve. Store the slices in an airtight container in the refrigerator for up to 1 week.

Prep & cook time: 6 hours

Serves: 24

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Excerpted from Life in Balance by Donna Hay. Recipes Copyright © 2016 Donna Hay, Photography copyright © 2016 Chris Court & William Meppem. Excerpted by permission of Harper Collins Publishers. All rights reserved.