Sort ingredients
pohki
QR Code
Listen
Pdf
Make the cookie dough base:
Line a 9- by 5-inch pan with parchment paper.
In a medium bowl, mix the peanut butter, maple syrup and vanilla extract.
In a separate bowl, whisk the almond flour, coconut flour and salt together. Combine the wet and dry ingredients. Fold in the mini chocolate chips.
Press the cookie dough into the parchment lined pan until packed and evenly distributed.
Make the filling:
Add soaked cashews, maple syrup, coconut milk, vanilla extract and lemon juice to the blender with a pinch of salt.
Blend on high until the filling is extremely smooth (you will need to blend a little longer than you think). Adjust to taste with salt and lemon juice, if needed.
Assemble:
Transfer the filling to the cookie dough layer and spread until it's evenly distributed. Top with mini chocolate chips and flaky salt.
Freeze for a minimum of 6 hours but preferably overnight.
Cut into bars and enjoy!