An unparalleled ‘peanut butter’ bar; so smooth and crunchy. These are so freakin good.
I love no bake recipes .. just don’t feel like turning on the oven sometimes, ya know?
- 1/2 cup coconut oil (+1 tbs later)
- 1 cup almond butter* (room temp.)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- Pinch sea salt
- 1 cup almonds, coarsely chopped
- 1/2 cup almond flour
- 1 cup dairy free chocolate chips
Line an 8×8″ baking pan with parchment paper.
In a medium saucepan, over medium low heat, combine the oil, nut butter, syrup, vanilla and salt.
Stir constantly on low, until all are combined, about 4 minutes.
Remove from heat and add the chopped nuts and almond flour and mix in.
Pour into baking pan and place in freezer (on a flat surface) for 30 mins.
Melt the 1 tbs coconut oil and chocolate chips in a small nonstick pan over low heat, constantly stirring.
Remove pan from freezer and pour chocolate layer on top, tilt the pan to get the liquid in the corners.
Freeze for one more hour.
Store in fridge.
*If you’re keeping it paleo, then you will want to use the almond butter. If you don’t care about that sorta thing, you can sub in smooth peanut butter.