Salted Chocolate Peanut Butter Square



Crust Ingredients:
1 ½ cup Almond Flour
1 tbsp Maple Syrup
3 tbsp Coconut Oil Melted
2 scoops Bodylogix Vegan Protein - Decadent Chocolate

Middle Layer Ingredients:
1 cup Peanut Butter
3 tbsp Maple Syrup
2 tbsp Coconut Oil, melted
¼ tsp Sea Salt

Top Layer Ingredients:
½ cup Cacao
½ cup Coconut Oil, melted
3 tbsp Maple Syrup

How to:

  1. Line a square 8x8 pan with parchment paper.
  2. In a medium mixing bowl combine all the ingredients for the first layer until the mixture becomes dough like.
  3. Press the mixture into a thin layer in the lined pan using a spatula until evenly spread.
  4. Over low-medium in a small heavy bottom pot combine the ingredients for the 2nd layer. If your nut butter is already runny and creamy you can skip the stove top and combine the ingredients by hand in a bowl.
  5. Once the mixture is combined you remove the first layer from the freezer and pour the mixture over top, placing back in the freezer.
  6. Over low-medium in a small heavy bottom pot melt the coconut oil for the third and final layer. Once coconut oil is melted, turn off the stove and remove the pot from the heat.
  7. Using a whisk add in cacao and maple syrup. Let cool for about 3 minutes.
  8. Whisk again and then pour over then pour over top of the other 2 layers placing back in the freezer for about 10 minutes.
  9. After 10 minutes remove from the freezer and sprinkle with large flaked sea salt. Place back in the freezer for two hours before removing and cutting into desired pieces.