Glaze:
100g dairy-free chocolate
1 tablespoon peanut butter
2 tablespoons caramel sauce ( can make one by mixing 1:1 nut butter to maple syrup)
5. Allow the loaf to cool before glazing
6. Glazing: in a small bowl, mix together the peanut butter & caramel sauce until smooth. Melt the chocolate and pour this over the loaf. Then drizzle the caramel sauce over the loaf. Use a knife to draw some ripples before the chocolate sets
*Storage tips: in an airtight container at room temp for up to 3 days, in the fridge for up to 7days