Peanut Butter Chocolate Chip Cookie Bar

Ingredients:
Cookie Layer
½ c plus 2 tbsp creamy peanut butter
¼ c plus melted coconut oil
¼ c plus 1 tbsp maple syrup
2 tsp vanilla extract
½ tsp sea salt
2½ c almond flour
1 c dark chocolate chips

Cacao Layer
1½ c walnuts
2 tbsp cacao powder
¼ tsp sea salt
10 soft Medjool dates (pitted)
2 tbsp water
Flaky sea salt for sprinkling on top, optional


Instructions:
1. Line an 8x8-inch baking pan with parchment paper.

2. In a large bowl, stir together peanut butter, coconut oil, maple syrup, vanilla, & salt. Add almond flour & stir to combine. Add chocolate chips & press into the pan. Place in the freezer to firm while making the next layer.

3. In a small food processor, pulse the walnuts, cacao powder & sea salt until the walnuts are well chopped. Add dates & pulse to combine, adding 2 tbsp water if the blade gets stuck.

4. Process until smooth, then spread onto the cookie layer. Sprinkle with sea salt if desired. Freeze for 30 minutes. Remove, let thaw for 15 minutes, and slice into bars. Store remaining bars in the fridge.

Servings vary depending on how big you cut the pieces but can make about 10-12 bars.


*I like to cut the coconut oil measurement in half.

*This is such sweet peanut butter goodness with chunks of chocolate chips in almost every bite, enjoy!

Recipe inspiration: Love and Lemons