1 cup all natural smooth or crunchy peanut butter.
1 cup almond flour
1/4 cup + 1 Tablespoon of maple syrup (if not using all natural peanut butter, I would use less maple syrup)
1 tsp coconut oil
Mix and pat into and 8x8 pan lined with parchment paper. No need to spray paper.
Sprinkle w a couple shakes of sea salt
Melt one cup of vegan chocolate chips (milk or semi-sweet) with one teaspoon of coconut oil. May do in microwave for 22 second intervals stirring really well in between.
Once thoroughly melted. Add a pinch vanilla bean powder or vanilla bean paste into melted chocolate. (Or leave out. I don’t think I’d use the regular vanilla in alcohol base as it may change the chocolate. ) Sprinkle with one or two shakes of sea salt.
Put in freezer 15 minutes and then take out to slice. Enjoy! Store in refrigerator. They should keep well in refrigerator, but probably won’t last long because they will be consumed.