Peanut Butter Frosting
Vegan
Peanut Butter “Twix” Bars
Ingredients
| Crust: | |
| 1 cup almond flour | |
| 1/3 cup coconut flour | |
| 1/3 cup coconut oil | |
| 2 Tbsp honey or maple syrup | |
| 2 tsp vanilla extract | |
| 1/2 tsp flaky sea salt | |
| Filling: | |
| 1 cup PBfit | |
| ½ cup plus 2 Tbsp water | |
| 1/4 cup melted coconut oil | |
| 2 Tbsp almond butter | |
| 1/4 cup maple syrup | |
| Dipping: | |
| 12 ounces dark chocolate, chopped | |
| 1 Tbsp coconut oil |
Directions
1. Preheat the oven to 350° F. Line an 8x8 inch square baking dish with parchment paper.
2. In a bowl, mix the almond flour, coconut flour, 1/3 cup coconut oil, 2 tablespoons honey, 1 teaspoon vanilla, and salt until combined. Press the mixture into the prepared baking dish. Bake for 8-10 minutes, until lightly golden and toasted.
3. In a small bowl mix the PBfit powder with the water, add in the almond butter, 1/4 cup maple syrup, 1/4 cup coconut oil, and 1 teaspoon vanilla. Whisk until smooth and pour over the crust. Freeze for 30 minutes, until firm. Cut bars into 32 slices.
4. Melt the chocolate and 1 tablespoon coconut oil in the microwave until melted. Let cool for 10 minutes.
5. Cover/dip each bar in chocolate, and sprinkle with salt. Freeze for 10 minutes, to set the chocolate. Eat or store in the fridge