Chocolate Peanut Butter Crunch Bars with Fleur de Sel

How to make it

1. Line an 8x8 pan with parchment paper.

2. In a saucepan over medium heat combine peanut butter, sugar and rice syrup.

3. Once melted down, stir in rice crisp cereal.

4. Spread into prepared pan, and smooth out with a spatula.

5. Place in fridge for 1hr.

6. In a microwave safe bowl, add 1 cup dairy free chocolate chips and coconut oil.

7. Melt in microwave on 30 second intervals, stirring in between.

8. Once almost melted (90%), sprinkle in a few more chocolate chips to temper. Stir until the heat of the chocolate melts them into a smooth consistency.

9. Pour over peanut butter base and spread with a spatula.

10. While still melted, sprinkle on flaked sea salt.

11. Let cool before cutting into.

What you’ll Need

1/2 Cup smooth peanut butter

1/3 Cup coconut sugar

1/3 Cup brown rice syrup

3 Cups Rice Krispie cereal

1 Cup dairy free chocolate chunks

1/2 Tbsp coconut oil

Fleur de Sel

Nutty for Brownies (Vegan, GF )

“Nuts for these totally vegan brownies!”

What you’ll need

1 1/2 Tbsp ground flax + 3 tbsp water

3/4 Cup natural peanut butter

1/4 Cup maple syrup

3 Tbsp Sugar

3 Tbsp Stevia

1 tsp vanilla

1 Tbsp unsweetened almond milk

1/2 cup cocoa powder

2 Tbsp corn starch

1/4 tsp baking powder

1/2 tsp sea salt

Optional: Chopped pecans or slivered almonds + Vegan chocolate chunks.

How to Make it

1. Preheat oven to 350F and line an 8X8 pan with parchment paper.

2. Combined flax + water and let sit for 5 min (this is your flax egg).

3. Cream together peanut butter and sugars.

4. Mix in flax egg, vanilla, and almond milk.

5. In a small bowl, combined dry ingredients.

6. Fold in dry ingredients and any optional mix ins.

7. Spread (mixture should be thick) into prepared pan. Top with more nuts and chocolate chips if desired.

8. Bake for 20-25 minutes (until a toothpick inserted comes out clean).

9. Let cool and cut into 16 squares.

10. Optional - top with coconut yogurt and melted peanut butter.