Ingredients:

  • 1.5 cups (168g) superfine almond flour
  • 0.5 cup (60g) gluten-free oat flour
  • 0.5 cup (128g) creamy cashew butter or almond butter
  • 0.33 cup (80ml) pure maple syrup
  • 2 tsp vanilla bean paste or extract
  • 0.25 tsp sea salt
  • 0.5 cup (90g) mini vegan chocolate chips
  • 0.75 cup (135g) vegan dark chocolate chips (70% cacao)
  • 1 tbsp (15ml) refined coconut oil
  • 1 pinch flaky sea salt

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to act as handles.
  2. In a large glass mixing bowl, vigorously whisk the nut butter, maple syrup, and vanilla until the mixture is glossy and emulsified.
  3. Fold in the almond flour, oat flour, and sea salt using a silicone spatula. Press and fold until a stiff, cohesive dough forms.
  4. Fold in the mini vegan chocolate chips until evenly distributed.
  5. Transfer the dough to the prepared pan. Use the back of a measuring cup to press the dough firmly and evenly into the corners.
  6. In a microwave-safe bowl, combine the 0.75 cup dark chocolate chips and coconut oil. Heat in 30-second intervals, stirring until completely fluid.
  7. Pour the melted chocolate over the dough base, tilting the pan to coat. Sprinkle with flaky sea salt.
  8. Refrigerate for at least 60 minutes until the chocolate shell is set and the base is firm before slicing into 12 bars.