INGREDIENTS
FOR THE BASE
1½ cups almond flour
3 tbls melted and cooled butter
2 tbls xylitol sugar
1 tsp vanilla extract
¼ tsp salt
PEANUT BUTTER LAYER
160g macadamia nut butter/no added sugar peanut butter
⅓ cup xylitol maple flavour syrup
¼ cup coconut oil
1 tsp vanilla extract
¼ tsp sea salt
CHOCOLATE LAYER
130g 70% dark chocolate
1 tbls coconut oil
METHOD
Grease a brownie pan very well with Spray ‘n Cook.
In a medium bowl add the almond flour, butter, xylitol sugar, vanilla extract and salt. Mix together with a spoon using the back to make sure the mixture is smooth. Put into pan and press down with the back of the spoon until even. Bake for 15 minutes at 180° C. Allow crust to cool for 20 minutes before adding caramel.
Make the peanut butter caramel layer. Add the peanut butter/macadamia nut butter, maple syrup, coconut oil, vanilla extract and Himalayan salt to a medium pot and place over medium-low heat until the caramel starts to warm up and is completely melted and smooth. Stir constantly as this only takes a few minutes. Pour over cooled crust and even out with a spatula. Place in the fridge for 1 hour to completely harden the peanut butter.
Prepare the chocolate layer by adding the chocolate and coconut oil to a microwave safe bowl and microwave on high until the chocolate is completely melted stirring every 20 seconds. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over a low heat.
Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in the fridge for at least 45 minutes until the chocolate has completely hardened.
Loosen the sides and remove from pan and cut into 16 bars. Cut entire pan of bars in half and then cut each half into 8 bars. Store in an airtight container in the fridge.
