No-Bake Dark Chocolate Peanut Butter Squares

1

In a medium bowl, mix the peanut butter, almond flour, maple syrup, and ground flax until well combined. The dough should be thick, soft, and easily pressable, similar to cookie dough. If it feels too soft or sticky, add 1–2 tablespoons more almond flour or ground flax until it firms up.

2

Press the mixture evenly into a lightly greased or parchment-lined pan (an 8 × 8-inch square pan or an 8.5 × 4.5-inch loaf pan both work well). Press firmly so the base is compact and smooth.

3

Add the chocolate chips and coconut oil to a heat-safe bowl and melt using one of the following methods: Microwave for 1 minute, stirring every 20 seconds to prevent burning, until smooth or melt gently over a double boiler, stirring until glossy

4

Pour the melted chocolate over the base and spread into an even layer. Sprinkle the freeze-dried raspberries evenly over the top (if using), gently pressing them into the chocolate so they adhere.

5

Freeze for 30 minutes, then remove and let sit for 5–10 minutes before slicing into 12 squares. Serve chilled.

6

Store in an airtight container in the freezer for up to 1–2 months, or in the fridge for up to 1 week.