Ingredients:

  • 1 cup (250g) natural creamy peanut butter
  • 1/3 cup (80ml) pure maple syrup
  • 1.5 cups (150g) super fine almond flour
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 1 cup (170g) dark chocolate chips (70% cocoa)
  • 1 tbsp (15g) virgin coconut oil
  • 1 tbsp creamy peanut butter
  • 0.5 tsp flaky sea salt

Instructions:

  1. Line an 8x8-inch pan with parchment paper, ensuring the sides are covered.
  2. Mix 250g peanut butter, 80ml maple syrup, 1 tsp vanilla, and 0.25 tsp fine sea salt in a large bowl. Stir until the mixture is glossy and completely uniform.
  3. Gradually fold in 150g almond flour. Cook until the dough pulls away from the sides of the bowl.
  4. Transfer the mixture to your pan and press down firmly. Use the bottom of a flat measuring cup to get a perfectly level surface.
  5. Combine 170g chocolate chips and 15g coconut oil in a bowl. Heat in 30 second bursts in the microwave, stirring between each.
  6. Pour the melted chocolate over the peanut butter base. Gently tilt the pan to ensure the chocolate reaches every corner.
  7. Drop small dollops of the extra tablespoon of peanut butter onto the wet chocolate and use a toothpick to swirl them.
  8. Sprinkle 0.5 tsp flaky sea salt over the top while the chocolate is still wet.
  9. Place the pan in the refrigerator for at least 1 hour 45 mins until the chocolate is firm to the touch.
  10. Lift the parchment sling out, place on a cutting board, and slice into 16 squares.