I made these bars the first time a couple months back and since then I have tried and tested this 6 times! The reason this took time was because I wanted to make a sweeter crust so as to enjoy the slightly salty taste from the peanut butter. So, I tried with dates, coconut sugar and finally settled on maple syrup. The first two times I made, it fell straight on the floor while transferring to a bigger plate! With that being said… allow me to introduce to you “Best ever peanut buttaaa bars”
This is one of my favorite breakfast recipes now and definitely will be a crowd pleaser when I make them for family and friends. Made with simple 8 ingredients and some that you already have on hand in your pantry.
I combined walnuts with almond flour because walnuts go so well with chocolate and peanut butter. The crunchiness from the cashews with melted chocolate is to die for!
I recommend keeping them in the fridge overnight and letting them thaw out for a few minutes before biting into so they soften a little.
Hope you guys enjoy this with cold coffee or a hot cuppa chai!

Ingredients –

• Almond flour – 1 cup
• Walnuts – 1 cup (finely chopped)
• Maple syrup – 1/3 cup
• Peanut butter – 1 +1/2 cup (runny)
• Dark chocolate – 3/4 cup (melted)
• Coconut cream – 2 tbsp
• Avocado oil – 1 tbsp
• Cashews – 1 cup (finely chopped)

Directions –

• Preheat the oven to 350 degrees and line the baking dish with non stick parchment paper.
• In a large bowl, sift the almond flour and the finely chopped walnuts. Pour in the maple syrup and mix and until combined.
• Lay this mix on to the baking dish and with damp fingers press gently on the mix towards the edges so as to get an even layer.
• Place the dish in the oven for 9-10 minutes.
• Melt chocolate with coconut cream and avocado oil in the microwave for 30 seconds. Make sure to mix with a spoon at an interval of 15 seconds and then place it back in the microwave for 15 seconds.
• Once the dish is out and cooled for at least 20 minutes, spread the runny peanut butter on top of the mix and place in the refrigerator for 1 hour.
• Remove from the fridge and spread the melted chocolate, coconut cream and avocado oil mix. I ran a fork across the chocolate spread to give a design (sort of)
• Place this in the fridge for another 40 minutes.
• Remove from the fridge and add in any nuts of your choice. I added a cup of finely chopped cashews.
• Refrigerate overnight.
• Slice them in the shape of bars or squares the next morning.