Detoxinista PB Cup Bars

O-M-G.  These are amazing!!  I made these last week after they were posted by The Detoxinista!

Although the ingredients are all clean, they are not free of calories or fat, but make a great treat!  I served them to both friends and family and they were a huge hit!  I will definitely be making these again!  I doubled her recipe and made them in a 8" square baking pan instead of a loaf pan.  Her recipe can be found here.

No-Bake Peanut Butter Cup Bars (Vegan)

Author: Detoxinista.com

Serves: 30

Ingredients

Chocolate Crust:

• 1.5 cup ground almond meal
• 4 tablespoons cocoa powder
• 3 tablespoons pure maple syrup
• 2 tablespoon melted coconut oil
• Pinch of sea salt

Peanut Butter Filling:

• 1 cup creamy natural peanut butter
• 4 tablespoons pure maple syrup
• 2 tablespoon melted coconut oil
• Pinch of sea salt

Chocolate Topping:

• 1/2 cup cocoa powder
• 1/2 cup melted coconut oil
• 4 tablespoons pure maple syrup

Instructions

1. Line a 8" square cake pan with parchment paper and set it aside. In a medium bowl, stir together all of the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.
2. To prepare the filling, you can use the same bowl to stir together the peanut butter, maple syrup, coconut oil and salt. Remove the crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. Return the pan to the freezer to set.
3. PB-bar-layers
4. Rinse the mixing bowl, and use it again, if you like, to make the final layer. Combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, and return the pan to the freezer to set until firm, about an hour or two.
5. Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size. Store them in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month. 

Note: The chocolate topping melts quite quickly on a warm day, since it contains coconut oil