Ingredients

Scale

Base layer:

1 cup raw almonds
1 cup Medjool dates, pitted (about 10–12)
2 tbsp unsweetened cocoa powder
1 tbsp coconut oil, melted
Pinch of sea salt

Peanut butter layer (you love PB!):

½ cup natural peanut butter (unsweetened, no added oil)
2 tbsp almond flour
1–2 tbsp sugar-free maple syrup (or monk fruit blend for blood sugar friendly)
1 tsp vanilla extract
Pinch of salt

Chocolate topping (you love chocolate!):

½ cup sugar-free dark chocolate chips
1 tsp coconut oil
Optional: Flaky sea salt or crushed peanuts for garnish

Instructions

1. Make base:

Pulse almonds in food processor until fine meal forms.
Add dates, cocoa powder, coconut oil, and salt; process until sticky dough forms (it should clump when pressed).
Press firmly into an 8×8″ pan lined with parchment. Freeze 10 minutes.

2. Peanut butter layer:

Mix peanut butter, almond flour, sweetener, vanilla, and salt until thick and spreadable. Spread evenly over chilled base. Freeze 10 minutes.

3. Chocolate topping:

Melt chocolate chips + coconut oil (microwave, 30-sec bursts, stirring between). Pour over peanut layer. Sprinkle with sea salt or peanuts.

4. Chill & slice:

Freeze at least 1 hour or refrigerate 2+ hours until firm. Lift out using parchment; cut into 12 bars.

💡 Pro Tips for Perfection:
✅ Press base FIRMLY—prevents crumbly bars. Use wet hands or a glass.
✅ Blood sugar friendly (you love this!):
→ All ingredients are low-glycemic; dates provide fiber
→ Net carbs: ~9g/bar
✅ Keto version:
→ Replace dates with ¼ cup powdered erythritol + 2 tbsp chia seeds + 2 tbsp water
→ Use sugar-free chocolate + keto-friendly PB
→ Net carbs: ~3g/bar
✅ High-protein boost (you love this!):
→ Add 1 scoop unflavored protein powder to peanut layer (+20g protein total)
→ Use hemp seeds in base (+5g protein)
✅ Storage: Keep in airtight container in fridge 2 weeks or freezer 3 months.

Prep Time & Nutrition (per bar):