Chocolate Crust:

- ¾ cup ground almond meal

- 2 Tablespoons cacao powder

- 1 Tablespoon honey or maple syrup

- 3 Tablespoons melted coconut oil

- Pinch of sea salt

Peanut Butter Filling:

- ½ cup creamy organic peanut butter

- 2 Tablespoons honey or maple syrup

- 2 Tablespoons melted coconut oil

- Pinch of salt

Chocolate Topping:

- ¼ cup cacao powder

- ¼ cup melted coconut oil

- 3 Tablespoons maple syrup or honey


1. Line a standard bread loaf with parchment paper and set aside. In a medium bowl, stir all of the chocolate crust ingredients until dough is formed and moist. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.

2. In the same bowl, stir together the ingredients for the peanut butter filling. Once mixed, remove the crust from the freezer and spread the peanut butter filling evenly on top of the crust. Return pan to freezer to set.

3. Rinse the mixing bowl, use it for the final layer. Combine chocolate topping ingredients. If you use honey instead of maple syrup, note that it does separate more easily during the freezing process, creating a small layer of honey below the chocolate layer. Whisk well to break up any clumps. Once it is smooth, pour it over the peanut butter layer. Return the pan to the freezer to set for 1-2 hrs.

4. Once the bars are firm, grab the parchment paper edges and lift the bars from the pan. Use a sharp knife to slice into your desired size bites. Store in the fridge in a covered container for up to 2 weeks, or in the freezer for up to 1 month.








For Records Request: Send a Message on Charm or Fax: (866) 734-5277