Ingredients

FOR THE SOIL

120 g almond flour

20 g cocoa powder

3 tablespoons melted coconut oil

3 tablespoons maple syrup

pinch of salt

FOR THE PEANUT CREAM

180 g (crunchy) peanut butter

70 g maple syrup

30 g coconut oil

chopped peanuts if you don't use crunchy peanut butter

pinch of salt

TOPPING

80 g Dark Chocolate Chocolinis

preparation

Preheat oven to 180 degrees top/bottom heat.

Mix the almond flour, cocoa powder, coconut oil, maple syrup and salt and place in a baking pan lined with baking paper.

Press firmly with your hand and then bake for 8-10 minutes.

Meanwhile, prepare the peanut cream. To do this, briefly heat the peanut butter, maple syrup, coconut oil and salt over medium heat.

Then pour it onto the base and store it in the fridge for 20 minutes.

Finally, melt the chocolate and pour it over the bars. Place in the fridge until it is solid (or in the freezer if necessary).

Remove and cut into 16 pieces. If you like, sprinkle some chopped peanuts on top.