BROWNIE LAYER

3/4 cup creamy peanut butter

1/3 cup + 1 tbsp maple syrup

1/4 cup coconut oil, melted & cooled

1 tsp vanilla extract

1/2 cup cocoa powder

1/2 cup + 3 tbsp almond flour 

1/3 cup mini vegan chocolate chips

Pinch sea salt

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COOKIE LAYER

3/4 cup creamy peanut butter

1/3 cup maple syrup

1/4 cup coconut oil, melted & cooled

1 tsp vanilla extract

1 1/4 cup almond flour, lightly packed

1/3 cup mini vegan chocolate chips

Pinch sea salt

CHOCOLATE

1/2 cup chocolate chips

2 tsp coconut oil

Flaky sea salt, for topping

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1. Line a quarter baking sheet with parchment paper. Brownie: In a medium bowl, mix together the peanut butter, maple syrup, coconut oil, and vanilla extract until smooth. Add in the almond flour. Sift the cocoa powder into the bowl, and salt. Mix to incorporate. Fold in chocolate chips. Transfer the brownie batter to your prepared baking sheet and pack it down into a rectangle-ish shape about 1/4-1/2” thick. Place in fridge.

2. Cookie: In a medium bowl, mix the peanut butter, maple syrup, coconut oil, and vanilla extract until smooth. Add in the almond flour and pinch salt - mix to incorporate. Fold in chocolate chips. Gently press down onto the brownie layer until distributed.

3. Melt chocolate chips and coconut oil together in microwave in 15 second increments, stirring between intervals until glossy. Pour chocolate on top of the cookie dough. Add flaky salt on top and place in the freezer to set for about 30mins or until the chocolate has hardened. Slice into bars! 

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