Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 12

 

Ingredients:

 For the oat crust:

2 cups gluten-free oats

1/2 cup almond flour

1/4 cup coconut sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup melted coconut oil

 For the peanut butter filling:

1/2 cup smooth peanut butter

1/4 cup pure maple syrup

1 teaspoon vanilla extract

1/4 teaspoon salt

 For the chocolate topping:

1/2 cup dark chocolate chips

1/4 cup smooth peanut butter

1/4 cup unsweetened almond milk

 

Instructions:

Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish.

In a large bowl, whisk together gluten-free oats, almond flour, coconut sugar, baking powder, and salt.

Stir in melted coconut oil until well combined and mixture resembles coarse crumbs. Press mixture firmly and evenly into prepared baking dish. Bake for 10 minutes.

In a small bowl, whisk tog salt for the filling.

Spread peanut butter filling over the baked crust and smooth with a spatula.

In a small saucepan, melt dark chocolate chips, peanut butter, and almond milk over low heat, stirring constantly, until smooth and creamy.Pour chocolate mixture over the peanut butter filling and spread evenly.

Refrigerate for at least 1 hour or until chocolate is set.

Cut into bars and serve.

 

Nutritional Stats:

18g carbs

23g fat

5g protein

3g fiber