• Preheat oven to 175C (350F) fan bake and line a 10cmx20cm (or approx.) loaf tin with baking paper.
• In a small bowl combine peanut butter (warm in microwave if needed to make smooth and runny), apple puree/sauce, maple syrup and vanilla. Mix well until combined. Add cocoa and mix to completely combine. If using freeze dried boysenberries, place in a small cup and add just enough water to rehydrate them (about 2 tablespoons). Add this to the rest of the mixture, mix and then spoon batter into prepare loaf tin.
• Bake for 35 minutes or until a skewer comes out clean or with a few ‘baked’ crumbs.
• Leave to cool in pan and then chill in the fridge for an hour (or overnight). Remove from pan add icing of choice (coconut cream or mascarpone) and cut into bars. Garnish with crushed freeze dried berries and or/sifted cocoa.

To make chocolate ganche:

• Combine coconut and chocolate in a heat proof bowl and microwave in 20 second increments stirring in between until chocolate has melted (about 2 -3 times). Leave to cool and chill in the fridge for 20 minutes. Once it is a spreadable consistency, ice the brownies.