The classic combination of peanut butter and chocolate never fails to delight. This treat is a somewhat healthier rendition, using all vegan and grain-free ingredients, as well as our Coconut Sugar, which is minimally processed and has a much lower glycemic index than refined white sugar.
Prep time: 30 min
Cook time: 0 min
Total time: 30 min
Ingredients
Makes 9 servings
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1 Cup Organic Coconut Flour, sifted
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1 Cup Blanched Almond Meal
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1/2 Cup Coconut Palm Sugar
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1/2 Teaspoon Kosher Sea Salt Flakes
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1 Cup Unsweetened Natural Creamy Peanut Butter
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1/2 Cup Unsweetened Almond Milk
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1/2 Cup Coconut Oil
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1/2 Cup Unsweetened Cocoa Powder
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3 Tablespoons Honey Or Maple Syrup
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1/2 Teaspoon Vanilla Extract, Bourbon Madagascar
Directions
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Line 9-inch by 9-inch baking pan with two crossed pieces of parchment paper cut slightly larger than pan, so there is overhang on all sides.
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Combine coconut flour, almond meal, coconut sugar and sea salt in large mixing bowl, stirring until well combined. Stir in peanut butter until well incorporated; mixture will be crumbly.
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Add almond milk, 1 tablespoon at a time, until mixture becomes dense and smooth. Press peanut butter mixture into prepared pan, creating even layer.
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Melt coconut oil in saucepan over medium-low heat. Stir in cocoa powder, honey and vanilla extract until smooth and fully incorporated.
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Pour chocolate mixture over peanut butter mixture in pan, and place in refrigerator for at least 2 hours, until firm. Remove from pan, and cut into 9 equal-size squares.