Ingredients

Peanut Butter Layer

• 1 cup Natural Peanut Butter unsalted, no oil added
• ⅔ cup Coconut Flour
• ⅓ cup Erythritol or powdered monk fruit/stevia blend

Chocolate Peanut Butter Layer

• ⅓ cup Unsweetened Cocoa Powder
• 2 Tbs Natural Peanut Butter unsalted, no added oil or sugar
• 4 Tbs Coconut Oil melted
• 2 Tbs Erythritol

Instructions

1. In a medium mixing bowl, add peanut butter, coconut flour, and erythritol.
2. Combine with a spatula, then knead with your hand to form a consistent peanut butter dough.
3. Transfer the peanut butter dough into a rectangle loaf baking pan covered with a piece of parchment paper. I used a 9x5-inch cake loaf pan.
4. Press the dough to cover the bottom of the pan evenly. Use a spatula to smooth the top.
5. Put the pan in the freezer while you prepare the chocolate peanut butter layer.
6.  In a small mixing bowl, add peanut butter and coconut oil. Microwave 30 seconds, or bring on the stove for 1 minute under low heat, constantly stirring to combine both ingredients.
7. Stir in erythritol and unsweetened cocoa powder. Make sure you stir the mixture fast to avoid any lumps or otherwise gradually add the powdered ingredients stirring after each addition.
8. Remove the loaf pan from the freezer. Spread the chocolate layer on top of the peanut butter layer. It should set really fast as your base is very cold. Spread evenly using a spatula.
9. Freeze for 30 minutes before slicing into 12 slices. Warm the knife blade under heat before cutting. It prevents the chocolate layer from breaking.
10. These bars are soft and must be stored in an airtight container in the fridge. You can store for up to 4 weeks or freeze and eat frozen or defrost 30 minutes to 1 hour before eating.