This is a super easy treat that’s quick to make and requires only a few basic ingredients. It’s perfect for when you’re suddenly craving something sweet or want to bake something with the kids! You can easily adapt the ingredients to make it safe for anyone with peanut allergies by simply replacing the peanut butter with alternative likes tahini or almond butter. You can also use all purpose flour if you don’t have almond flour on hand. These are gluten free, vegan and dairy free.

Yields: 10 Cups

Ingredients

Dough Base

• 1 cup almond flour

• 1/2 cup peanut butter*

• 3 tbsp maple syrup

• 2 tbsp coconut oil

• 1/4 tsp salt

• 1 tsp vanilla

• 1/4 cup dairy-free chocolate chips

Chocolate Topping

• 150g dark chocolate – I used 74% dairy-free dark chocolate

• 2 tbsp peanut butter*

• 1 tbsp coconut oil

*You can use any seed butter like tahini for a nut-free option

Instructions

1. Mix the almond flour and salt in a bowl, then add in the peanut butter, coconut oil, maple syrup and vanilla. Mix to combine then fold in the chocolate chips.

2. Press the mixture into silicone mini muffin tins, put in the fridge for at least an hour until it sets.

3. Melt the topping ingredients over in the microwave, then pour on top and leave to cool for a few minutes before returning to the fridge for another hour or until the chocolate sets.

4. Store in an air-tight container in the fridge or freeze for later! Happy Baking!