Paçoca de amendoim

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.