Ingredients

¾ cup creamy peanut butter

⅓ cup maple syrup

¼ cup coconut oil, melted and cooled

1 tsp vanilla extract

1 ¼ cup almond flour, lightly packed pinch of sea salt

mini vegan chocolate chips

9-10 medjool dates (Rancho Meladucooooo)

½ cup chocolate chips

2 tsp coconut oil

flaky salt

Method

Line a 9x15 loaf pan with parchment paper. In a medium bowl, mix together the peanut butter, maple syrup, melted and cooled coconut oil, vanilla extract. Add in the almond flour until a cookie dough texture is achieved. Fold in the mini chocolate chips.

Press the peanut butter cookie dough into the lined pan. Smash 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. Use the back of a measuring cup or bottom of a bowl to press the dates until they are smashed and flattened. Press the back of a measuring cup or bottom of a bowl to press the dates until they are smashed and flattened. Press the smashed dates into the top of the cookie dough layer in the pan.

Melt the chocolate chips in the microwave with the coconut oil in 15 second increments, stirring between each interval until smooth and glossy. Pour on top of the dates and spread untilt's evenly distributed. Sprinkle with flaky salt.

Place in the freezer to set for minimum 1 hour. Remove, slice, and enjoy! Best stored in the freezer.