Ingredients

The following ingredients have 4 Servings
  • 1/2 cup creamy peanut butter (or cashew or almond for Paleo, I used Target brand)
  • 1/3 cup unsweetened almond milk (1/4 to 1/3 of a cup, I recommend starting with 1/4 then adding if the batter is too thick)
  • 1/2 tsp vanilla extract
  • 1 tbsp flax
  • 2 tbsp water
  • 1 cup almond flour
  • 1/4 cup coconut sugar
  • 1.5 tbsp coconut flour
  • 1/4 tsp sea salt
  • 1/4 cup chocolate chips (dairy free)

Instruction

  • Preheat oven to 375 F. Prepare an 8x8 baking pan with parchment paper. 
  • In a small ramekin mix together the flax meal and water to make a flax egg. Set aside to thicken 2 minutes.
  • Add all ingredients (including the flax egg) and omitting the chocolate chips into a food processor. Process on high until smooth. 
  • Transfer the batter to the prepared baking pan and spread into an even layer. Sprinkle the chocolate chips on top then gently push them into the batter with your fingers. 
  • Bake at 375 F 18-20 minutes. Remove from the oven and cool in the pan 15 minutes. 
  • Lift the bars out of the pan with the parchment paper and set on a cutting board. Slice into 12 bars. They will be gooey! Place a knife under hot water and whip before slicing will help with cutting them. 
  • Store in the refrigerator up to 2 weeks in an airtight container. They're best eaten out of the refrigerator!