Peanut Butter Crunch Bars (gluten-free, vegan options)

Course Dessert

Prep Time 10

Total Time 40

3/4 cup (192 grams) natural peanut butter (no added fat / sugar)
1/2 cup (120 ml) maple syrup or 1/2 cup (160 grams) honey (use maple for vegan)
2 teaspoons vanilla extract
1 cup (85 grams) unsweetened shredded coconut ground as finely as possible
3 cups cornflakes make sure to use gluten-free cornflakes, if needed
4 ounces (112 grams) semi-sweet chocolate chips or chopped chocolate
1 tablespoon (14 grams) coconut oil (unrefined if you don't mind some coconut taste / refined if you don't want coconut taste)

Line an 8"x8" pan with plastic wrap or parchment paper. Set aside.
In a medium mixing bowl, stir together the peanut butter, maple and vanilla. Add the coconut and cornflakes and mix until the cornflakes are well covered. It's totally fine if the cornflakes break.
Press firmly into the prepared pan. You can use a firm silicone spatula or the bottom of a glass to do this. Press down as tightly as possible.
To prepare the chocolate topping, melt the chocolate and coconut oil over low heat, stirring frequently, until melted. Pour the chocolate over the bars and spread out with the back of a spoon or a silicone spatula. Freeze until the chocolate is hardened (about 30 minutes) and then cut into squares. These should be kept frozen. They're best eaten after thawing for about 5-10 minutes.

A food processor, coffee grinder, a Magic Bullet, a Blendtec / Vitamix (or similar) all work to grind the coconut.