Peanut Butter Chocolate Bars

Line an 8x8-inch baking pan with parchment paper.

In a large bowl, combine the smooth peanut butter (0.5 cup), smooth peanut butter (2 tbsp), melted coconut oil (0.25 cup), melted coconut oil (1 tbsp), maple syrup (0.25 cup), maple syrup (1 tbsp), vanilla extract (2 tsp), and sea salt (0.5 tsp) until smooth. Stir in the almond flour (2.5 cups) and maca powder (2.5 tbsp) until well combined. Fold in the chocolate chips (1 cup) and press the mixture evenly into the prepared pan. Place in the freezer to firm up while preparing the next layer.

In a small food processor, pulse the walnuts (1.5 cups), cacao powder (2 tbsp), and sea salt (0.25 tsp) until the walnuts are finely chopped. Add the dates (10 medjool) and process until smooth, adding water (2 tbsp) if the blade gets stuck. Spread this cacao layer evenly over the cookie layer in the pan. Sprinkle with [flaky sea salt] if desired. Freeze for 30 minutes to firm up for easier slicing. Remove, slice into bars, and store remaining bars in the fridge. Start 30m timer

Finished bars can also be frozen for longer storage. Let each bar thaw for about 15 minutes at room temperature before serving. Start 15m timer