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In a large bowl, mix together the peanut butter, ground almonds, coconut and maple syrup together until you get a stiff dough. Press the dough into a square baking tin (approx. 8 inch) lined with greaseproof. Set aside.
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Melt the chocolate and spread over the top of the peanut butter dough.
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Refrigerate for at least a couple of hours then cut into pieces, I cut into 16 but you could cut into 25 if you like.
This recipe can easily made vegan and dairy free as well as being naturally gluten free, all you'd need to change is the chocolate to a dairy free version.
