Ingredients:

  • 250g creamy, unsalted natural peanut butter
  • 80ml pure maple syrup
  • 120g blanched almond flour
  • 45g melted coconut oil
  • 0.5 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 175g dark chocolate chips (70% cocoa)
  • 15g creamy peanut butter
  • 1 pinch flaky sea salt

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, combine 250g peanut butter, 80ml maple syrup, 45g melted coconut oil, vanilla extract, and fine sea salt. Stir until glossy and uniform.
  3. Gradually fold in 120g almond flour. The dough should reach a thick, non-sticky consistency similar to play-dough.
  4. Press the peanut butter mixture firmly and evenly into the bottom of the prepared pan using an offset spatula.
  5. In a small microwave-safe bowl, melt 175g dark chocolate chips with 15g peanut butter in 30-second intervals until smooth.
  6. Pour the melted chocolate over the peanut butter base, spreading it to the edges. Sprinkle with flaky sea salt.
  7. Refrigerate for at least 2 hours until the bars are completely set before slicing into 16 squares.