Ingredients
- BROWNIE BATTER
- ¾ cup creamy peanut butter
- ⅓ cup + 1 tbsp maple syrup
- ¼ cup coconut oil, melted & cooled
- 1 tsp vanilla extract
- ½ cup cocoa powder
- ½ cup + 3 tbsp almond flour
- ⅓ cup mini vegan chocolate chips (but honestly, I measure with my soul)
- Pinch sea salt
- CHOCOLATE
- ½ cup vegan chocolate chips
- 2 tsp coconut oil
- Flaky sea salt for topping
Recipe
- Line a quarter baking sheet with parchment paper. In a medium bowl, mix together the peanut butter, maple syrup, melted and cooled coconut oil, and vanilla extract until smooth.
- Add the almond flour.
- Sift the cocoa powder into the bowl and add a pinch of salt. Mix to incorporate.
- Fold in chocolate chips.
- Transfer the brownie batter to your prepared baking sheet and pack it down using a spatula and your hands into a rectangle-ish shape about 1/4-1/2 inch thick.
- In a separate bowl, melt the chocolate chips and coconut oil together in your microwave in 15-second increments, stirring between intervals until completely glossy and smooth.
- Pour the melted chocolate over the brownie batter and smooth it until even over the entire surface area.
- Add flaky salt on top and place it in the freezer to set for about 30 minutes or until the chocolate has hardened.
- Slice into bars.
- Enjoy!
