Peanut Butter and Shortbread Bars
Ingredients
Shortbread base
- 3 cups blanched or activated almond meal
- 1 1/2 cups shredded coconut
- 1/2 tsp salt
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup + 1 tbsp coconut oil, melted
Peanut butter filling
- 2 cups peanut butter
- 1/2 cup pure maple syrup
Chocolate coating
- 200g 80% dark chocolate
- 1 tbsp coconut oil
Preparation
Preheat the oven to 150ºC/302ºF.
Add almond meal, coconut, and salt to a food processor and pulse to form a fine flour.
With the processor running, drizzle in the remaining ingredients to form an even ball of dough.
Add the base to a 20cm square baking tin lined or silicone and bake for 25 minutes.
Remove the base from the oven and allow it to cool.
Make the peanut butter filling by combining the peanut butter and maple syrup in a bowl and mixing until uniform.
Spread the mixture over the cooled base and transfer to the freezer to firm for 1 hour.
Melt the dark chocolate and coconut oil in a heat-proof bowl over a pot of simmering water.
Once liquid, set aside.
Remove the base from the freezer.
Cut into 16 bars or as preferred.
Dip each bar into the chocolate, coating fully.
Place on a baking tray lined with baking paper.
Top with flaky salt, if using.
Once all bars are dipped, place them in the fridge to allow the chocolate to firm completely.
Store in an airtight container.
Notes
The bars are better eaten at room temperature.
In cooler weather, they do not need to be stored in the fridge.
They freeze well and can be defrosted one at a time.
