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Peanut Butter Chocolate Shortbread Bars

Name: Peanut Butter Chocolate Shortbread Bars
Ingredients: 1/2 cup coconut flour; 1/2 cup almond flour; 1/2 cup oats; 1/3 cup coconut oil, just melted; 2 Tbsp maple syrup; 1 tsp vanilla extract; Pinch of salt; 1 cup peanut butter (or nut butter of your choice); 3 Tbsp maple syrup; 200g dark chocolate, chopped; 2 Tbsp coconut oil; Flaky salt, to finish

BakingMake-aheadCookieDessertsEasy DessertsDairy-freeGluten-freeNuts

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W H O L E S O M E 3 6 5

392 recipes

Ingredients

Crust

1/2 cup coconut flour
1/2 cup almond flour
1/2 cup oats
1/3 cup coconut oil, just melted
2 Tbsp maple syrup
1 tsp vanilla extract
Pinch of salt

Nut butter layer

1 cup peanut butter (or nut butter of your choice)
3 Tbsp maple syrup

Chocolate layer

200g dark chocolate, chopped
2 Tbsp coconut oil
Flaky salt, to finish

Preparation

Preheat the oven to 160C and line a 22cm square dish with parchment paper
In a food processor, combine the crust ingredients and pulse to just combine
Press the crust layer into the bottom of the pan, getting an even layer all the way to the edges
Bake for 15-17 minutes until just starting to brown on top
Remove and allow to cool
In another bowl, combine the nut butter and maple syrup
If it’s too firm to spread, add a splash of hot water
Too runny, sprinkle a bit of coconut flour
Spread the nut butter layer over the cooled shortbread
Pop it in the fridge while you make the chocolate
In a bowl over simmering water using the double boiler method, add the chocolate and coconut oil
Stir until melted
Spread the chocolate over the nut butter layer
Let it cool down in the fridge for 15 minutes
Sprinkle the flaky salt over the top
Pop back into the fridge to chill for at least 30 minutes
Chop the bars into small squares