▢ 1 cup Peanut Butter ▢ 1 cup Coconut Flour ▢ ½ cup Maple Syrup GANACHE ▢ 3.5 oz Vegan Dark Chocolate ▢ ¼ cup Peanut Butter ▢ 2 tbso Coconut Oil
In a medium size mixing bowl, stir peanut butter and maple syrup until evenly combined and smooth.
Stir in coconut flour, the dough will get thick, dry, and difficult to stir with a spatula so use your hands to knead the dough.
Form a Ball with the Peanut Butter dough.
Press the ball in the prepared pan. Smoothen the top of the layer using the back of a spoon.
Freeze while you prepare the chocolate ganache.
In a small mixing bowl, add the pieces of 70% vegan dark chocolate with melted coconut oil and peanut butter. Melt under bain-marie
Remove the baking dish from the freezer and pour the chocolate ganache over the peanut butter layer.
Return to the freezer for 5-10 minutes or until the ganache is set.
Slice into 16 bars and store in the fridge in an airtight container for up to 1 week.
Prep Time: 15 minutes Freeze Time: 15 minutes Makes: 16 Bars Calories: 228 kcal per Bar