Chocolate and peanut butter squares

For the base:

• 200 g slivered almonds
• 4 tbsp maple syrup

For the filling:

• 250 g peanut butter
• 250 g dark chocolate

Mix in the slivered almonds or almond flour until evenly mixed and sticky. Pour into a brownie tin (15 x 15 cm), smooth out evenly and press down with your fingers. Place the chocolate and peanut butter in a saucepan. Heat over low heat until the chocolate has melted and the mixture is smooth. Pour the mixture onto the base and smooth out evenly. Refrigerate for a few hours until set. Cut into pieces and garnish with fresh strawberries and sea salt.

Recipe: Kristīne Bergfelde.