¾ cup coconut flour
1½ cups lightly salted roasted peanuts, plus extra 25 peanut halves, to garnish
1¼ cups brown sugar
1 cup sweetened condensed milk
Note: Allow 2 hours chilling.
Grease a 20cm square cake tin and line with baking paper. Put coconut flour in a large non-stick frying pan over a medium heat. Cook, stirring often, for 5 minutes or until toasted and aromatic. Transfer to a bowl and set aside to cool to room temperature.
Put peanuts, brown sugar and cooled coconut flour in the bowl of a food processor. Process until mixture begins to come together. Add condensed milk and pulse until mixture holds when squeezed lightly.
Press into prepared tin. Decorate with extra peanuts, 1 for each piece. Refrigerate for 2 hours or until set.
Turn out then cut into small squares with a large knife. Serve.