Ingredients
- ¾ cup + 2 tablespoons creamy peanut butter
- ¾ cup tahini ( love Soom Foods)
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ⅓ cup coconut flour
- ½ tsp vanilla extract
- ¾ cup dairy free chocolate chips
- sea salt flakes for the topping
Instructions
- Line an 8x8 baking dish with parchment paper.
- I always grease the inside first so that the paper sticks to the pan.
- In a large mixing bowl, stir together 3/4 cup of the peanut butter, tahini, coconut oil, maple syrup, coconut flour, and vanilla extract.
- Mix it well so its nice and smooth, then pour contents into the baking dish, and press it down evenly (I use my hands/spatula to do this).
- Place the dish in the fridge.
- Next, melt the chocolate chips and remaining 2 tablespoons peanut butter in the microwave, in 30 second intervals, until melted.
- This should take about 2-3 rounds.
- Remove dish from the fridge (it will still be somewhat loose, that’s ok).
- Just drizzle the chocolate all over the top.
- Place the dish back in the fridge for at least two hours.
- Use a sharp knife to cut bars.
- Keep these stored in the refrigerator for up to two weeks.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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