VEGAN PEANUT BUTTER BUCKEYE BARS

Much like classic buckeyes, these buckeye bars have 2 main components: a peanut buttery base and a chic chocolate coating.

Unlike classic buckeyes, this vegetarian version received a refined-sugar-free makeover. alittle quantity of pure syrup takes the places of loads of granulated sugar.

Since liquid sweetener is being substituted for dry sweetener, almond flour is intercalary to thicken the spread layer to the right texture and consistency.

And so, the method of creating these delightfully peanut buttery bars goes a bit one thing like this…

Stir along spread, almond flour, syrup, and ocean salt till well combined. Press the mixture equally into a lined baking pan and freeze for ten minutes to line.

Ingredients

• 1 cup creamy peanut butter
• 1 1/4 cups almond flour
• 1/4 cup plus 2 tablespoons pure maple syrup
• 1/4 teaspoon fine grain sea salt
• 1/2 cup dark chocolate chips
• 2 teaspoons virgin coconut oil

Instructions

1. Line an 8 x 8-inch baking pan with parchment paper.
2. In a large mixing bowl, stir together the peanut butter, almond flour, maple syrup, and salt until incorporated.
3. Scoop the mixture into the lined pan. Place a clean sheet of parchment paper over top and use your hands to press the mixture evenly into the bottom of the pan.
4. Transfer the pan to the freezer for 10 minutes to set.
5. Meanwhile, add the chocolate and coconut oil to a medium, heat-safe bowl and melt over a double-boiler or in the microwave.
6. Once the peanut butter layer has begun to set, pour the chocolate over top and tilt the pan back-and-forth to evenly coat.
7. Pop the pan back in the freezer for 30 minutes, or until the chocolate has set and the peanut butter layer is firm enough to slice.
8. Slice into bars.
9. Store in the refrigerator for up to two weeks or freeze for up to one month.

source: https://www.blissfulbasil.com/vegan-peanut-butter-buckeye-bars/

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