About the Recipe
Are you a chocolate and peanut butter lover? Then this quick and sinfully delicious dessert is for you!
For Bottom Layer:
1 cup peanut butter, creamy, unsalted, no-oil added
½ cup coconut flour
6 Tbsps maple syrup
For Chocolate Layer:
1 cup vegan chocolate mini chips, GF, semi-sweet
½ cup peanut butter, creamy, unsalted, no-oil added
Line an 8×8-inch baking pan or container with parchment paper.
Mix all 3 ingredients for the bottom layer in a medium bowl until smooth and thick.
Press this mixture into the prepared pan, using your wet fingers, a spatula or spoon if needed. Set aside.
For the chocolate layer, add both ingredients to a Pyrex measuring cup or other microwavable dish.
Microwave for 30 seconds, stir and microwave for another 20 seconds. Stir again and microwave for 20 seconds more if needed.
When you achieve a smooth consistency, pour your chocolate layer over the bottom layer.
Freeze for 1 hour or until the chocolate layer is hardened.
Remove the pan from the freezer and the uncut bars from the pan on a cutting board.
Warm up a knife in a jar of hot water, dry it and then slice to desired size.
Any leftovers can be stored in the fridge for up to one week or covered in the freezer for up to 3 months.
No animals were harmed during the creation of this recipe!