Raw Peanut Butter Bars.

Credit is given to my mother for being the creator behind these little bite-size masterpieces. These give the sensation of a cheeky treat, without the spike in blood sugar or insulin levels.

Ingredients

For the peanut butter layer

1 CUP of coconut oil, melted

1 CUP of peanut butter

2 CUPS Erythritol, Monk fruit sweetener

2 CUPS of almond flour

For the chocolate layer

1/4 CUP of unsweetened bakers chocolate, melted

1/4 CUP creamy peanut butter or another nut butter

Instructions

Peanut butter layer

Step 1: Get a 9x13 glass baking dish prepared.

Step 2: Combine the melted coconut oil and peanut butter in a large mixing bowl and mix well. Add the Erythritol, Monk fruit sweetener and continue mixing. Then, add the almond flour. Mix till fully combined.

Step 3: Scoop the mixture into the glass baking dish and press it down into one even layer. Set aside.

Chocolate layer

Step 1: Add the unsweetened chocolate and 1/4 cup nut butter to a microwave-safe bowl. Microwave in 20seconds at a time stirring well in between each increment, until completely melted and smooth.

Step 2: Pour the melted chocolate mixture on top of the peanut butter layer and spread it evenly.

Step 3: Refrigerate for at least 1 hour or until the bars are firm and the chocolate topping is set. Once the bars are firm, slice them to preferred size, and enjoy!

*On a side note. Leftovers can remain in the freezer. Due to the nature of the ingredients these bars freeze soft, and can be consumed right from the freezer. As shown in the photo below-frozen.