Ingredients:

  • 1 ½ cups Fine Almond Flour
  • ¼ cup Unsweetened Cocoa Powder
  • 3 Tbsp Erythritol/Monk Fruit Sweetener (Granular)
  • ½ cup Unsalted Butter (Melted)
  • ½ tsp Fine Sea Salt
  • 16 oz Full-Fat Cream Cheese (Softened)
  • 1 cup Natural Peanut Butter
  • ¾ cup Erythritol/Monk Fruit Sweetener (Powdered)
  • 1 tsp Vanilla Extract
  • ¼ cup Heavy Cream / Double Cream (Cold)
  • ½ cup Sugar-Free Chocolate Chips
  • 1 tsp Coconut Oil
  • 2 Tbsp Crushed Peanuts (Optional)

Instructions:

  1. Line the 8x8 inch pan with parchment paper, allowing the paper to overhang on two sides to create a 'sling' for easy removal later.
  2. In a food processor, pulse the almond flour, cocoa powder, granular sweetener, and salt until well combined.
  3. Pour in the melted butter (or coconut oil) while pulsing until the mixture resembles wet sand and clumps together when pressed.
  4. Transfer the mixture to the prepared pan. Press the mixture down very firmly and evenly across the bottom using the base of a measuring cup or a flat spatula.
  5. Place the base in the freezer while preparing the filling (approximately 10 minutes) to help it set quickly.
  6. In a large mixing bowl, beat the room-temperature cream cheese until it is smooth and completely lump-free. This takes about 2 minutes on medium speed.
  7. Add the powdered sweetener, natural peanut butter, and vanilla extract. Beat until the mixture is fully incorporated and smooth, scraping down the sides as needed.
  8. Gently drizzle in the cold heavy cream while beating the mixture on medium-low speed. Increase the speed to medium-high and whip for about 30 seconds until the filling lightens slightly in colour and becomes airy.
  9. Pour the peanut butter filling directly over the chilled chocolate base. Use a spatula to spread it evenly and smooth the top surface.
  10. Cover the pan loosely with cling film and refrigerate for a minimum of 4 hours, or ideally overnight, until the bars are completely firm.
  11. Just before serving, melt the sugar-free chocolate chips with the coconut oil in a small bowl (using 30-second bursts in the microwave or a double boiler). Stir until glossy and smooth.
  12. Lift the solidified bars out of the pan using the parchment paper sling. Drizzle the melted chocolate across the top and immediately scatter with crushed peanuts, if using.
  13. Use a sharp, hot knife (run under hot water and wipe dry) to cut the slab into 10 even squares. Keep stored in the refrigerator.