Salted chocolate peanut butter bars
Peanut butter filling
  • ⅔ cup natural peanut butter
  • ⅔ cup canned chickpeas, drained and rinsed well
  • ½ cup almond meal
  • 4 medjool dates
  • 3 Tbsp maple syrup
Chocolate topping
  • 3 Tbsp cacao
  • 3 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • Himalayan rock salt, to serve
  1. Preheat oven to 180C || 355F
  2. Add all of the ingredients for the filling to a food processor and processed until combined.
  3. Pour the filling into a lined slice tray and use a spatula to smooth out. Bake for 20 minutes. Remove from oven and allow to cool slightly.
  4. In the meantime, add the topping ingredients to a small saucepan over a low heat and stir until melted and combined.
  5. Pour the topping over the slice and spread out evenly. Sprinkle with the rock salt. Allow to cool completely before cutting into small squares/bars.
Taste the filling before you pop it in the oven - you may feel you like it a little sweeter, if so add and extra tablespoon or two of maple syrup
Recipe by to her core at