Peanut Butter Chocolate Chip Cookie Bars
Ingredients
The base
-
½
cup
creamy peanut butter
-
¼
cup
melted coconut oil
-
¼
cup
maple syrup
-
2
teaspoons
vanilla extract
-
heaping ½
teaspoon
sea salt
-
2½
cups
almond flour
-
2½
tablespoons
maca powder (optional)
-
1
cup
vegan chocolate chips
The cacao layer
-
1½
cups
walnuts
-
2
tablespoons
cacao or cocoa powder
-
¼
teaspoon
sea salt
-
10
pieces
soft medjool dates, pitted
-
2
tablespoons
water
-
to taste
none
flaky sea salt for sprinkling on top (optional)
Instructions
- Line an 8x8-inch baking pan with parchment paper.
- In a large bowl, mix together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined.
- Add the almond flour and maca powder, if using, and stir until the mixture is thick.
- Fold in the chocolate chips and press the mixture into the prepared pan.
- Place the pan in the freezer to firm up while preparing the cacao layer.
- In a food processor, pulse the walnuts, cacao powder, and sea salt until chopped.
- Add the dates and pulse to combine, adding water if needed until smooth.
- Spread the cacao mixture over the cookie layer and sprinkle with sea salt if desired.
- Freeze for 30 minutes to firm up, then slice into bars and store in the fridge.
Nutrition Facts (estimated)
Servings
16 to 25
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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