Directions
- 1Line a 9x15 loaf pan with parchment paper.
- 2In a medium bowl, mix together the peanut butter, maple syrup, melted and cooled coconut oil, vanilla extract.
- 3Add in the almond flour until a cookie dough texture is achieved.
- 4Fold in the mini chocolate chips.
- 5Press the peanut butter cookie dough into the lined pan.
- 6Smash the dates by pitting them, and placing them on top of a sheet of parchment paper, with another sheet of parchment paper right on top.
- 7Use the back of a measuring cup or bottom of a bowl to press the dates until they are smashed and flattened.
- 8Press the smashed dates into the top of the cookie dough layer in the pan.
- 9Melt the chocolate chips in the microwave with the coconut oil in 15 second increments, stirring between each interval until smooth and glossy.
- 10Pour on top of the dates and spread until it’s evenly distributed.
- 11Sprinkle with flaky salt.
- 12Place in the freezer to set for minimum 1 hour.
- 13Remove, slice, and enjoy!
Ingredients
- 0.75 cup creamy peanut butter
- 0.33 cup maple syrup
- 0.25 cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1.25 cup almond flour, lightly packed
- 1 pinch sea salt
- mini vegan chocolate chips
- 9 null medjool dates
- 0.5 cup chocolate chips
- 2 tsp coconut oil
- flaky salt
Equipment
9x15 loaf panparchment papermedium bowlmeasuring cupbowlmicrowave
Tips
- Best stored in the freezer.
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