Simon Rimmer served up tasty vegan peanut butter bars on Sunday Brunch.

The ingredients for the base are: 150g Skippy crunchy peanut butter, 75ml coconut oil, 75ml maple syrup, 2tsp vanilla paste, Tsp sea salt, 300g ground almonds and 175g vegan choc chips.

For the topping: 175g pecans, 40g cocoa powder, 40ml water and 12 dates.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.