- 1 1/3 cup peanut butter
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 5 cups almond flour
- 5 tablespoons maca powder
- 1 cup chocolate chips
- 3 cups walnuts
- 4 tablespoons cacao powder
- 1/2 teaspoon sea salt
- 20 soft medjool dates
- Water (may not need it)
- Crushed nuts for topping
Line a Lavington tray with oven paper.
Add peanut butter, coconut oil, maple syrup, vanilla, and salt until combined.
Add the almond flour and maca and stir to combine (the mixture will be thick). Fold in the chocolate chips and press into the tray. Place in the freezer so that it firms up a bit while making the next layer.
Process the walnuts, cacao powder, and sea salt until the walnuts are well chopped. Add the dates and combine well, adding a little water if the blade gets stuck. Process until smooth, then spread onto the cookie layer. Sprinkle with chopped nuts. Freeze for 30 minutes (this will help them firm up, making them easier to cut). Remove and slice into bars. Store remaining bars in the fridge.
Finished bars can also be frozen. Let each bar thaw for about 15 minutes at room temperature.