For the peanut butter base:
1 ½ cups peanut butter
½ cup maple syrup
1 ½ cups oat flour
For the chocolate topping:
1 ½ cups vegan semi-sweet chocolate chips
¼ cup creamy peanut butter
Active time: 1 hour, 15 minutes
Line a 9x9 inch square baking pan with aluminum foil or parchment paper. Set aside. In a large bowl, place the 1 ½ cups peanut butter and maple syrup and microwave for 30-60 seconds until combined and smooth. Add oat flour and stir until well combined. The mix will be thick. Transfer mixture into the prepared baking pan and press evenly into the pan.
To make the chocolate topping, melt the chocolate chips and the remaining peanut butter in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
Chill in the refrigerator until completely firm, about 2-3 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve cold.
Storage: Store the remaining peanut butter bars in an airtight container. They will last up to 7 days in the fridge or in the freezer for 3 months.
For best results, follow the recipe as is. However, here are some common substitutes that work well in this recipe:
Instead of maple syrup, you can use honey or agave syrup
Instead of vegan chocolate chips, you can use the vegan chocolate bar of your choice.
Saturated Fat: 7g
Vitamin A: 8IU