Ingredients:

  • 1 cup (256g) creamy peanut butter
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (130g) gluten-free rolled oats
  • 1/4 tsp (1.5g) sea salt
  • 1 cup (170g) vegan semi-sweet chocolate chips
  • 2 tbsp (30ml) coconut oil

Instructions:

  1. Combine the peanut butter, maple syrup, vanilla, and salt in a bowl. Stir until the mixture is smooth and glossy.
  2. Fold in the gluten-free oats until every oat is fully coated.
  3. Press the mixture firmly into a parchment-lined baking sheet, smoothing the top with a spatula until even.
  4. Melt the vegan chocolate chips and coconut oil in 30-second bursts in the microwave, stirring in between until smooth.
  5. Pour the melted chocolate over the peanut butter base and tilt the pan to ensure an even coating.
  6. Place the pan in the freezer for 20–30 minutes until the chocolate is firm to the touch.
  7. Lift the parchment paper out and use a sharp knife to slice the slab into 24 uniform rectangles.