INGREDIENTS
PEANUT BUTTER LAYER
1 cup peanut butter unsalted, no oil added (265g)
2/3 cup coconut flour (72g)
1/3 cup powdered erythritol or powdered monk fruit/stevia blend (53g)
CHOCOLATE PEANUT BUTTER LAYER
1/3 cup unsweetened cocoa powder
2 tablepoon peanut butter unsalted, no added oil or sugar (30ml)
4 tablespoon extra virgin coconut oil , melted (60ml)
2 tablespoon powdered erythritol
INSTRUCTIONS
In a medium mixing bowl, add peanut butter, coconut flour and powdered sugar free sweetener of your choice.
Combine with a spatula, then knead with your hand to form a consistent peanut butter dough.
Transfer the peanut butter dough into a rectangle loaf baking pan covered with a piece of parchment paper. I used a cake loaf pan size: 9 inches x 5 inches X 1.8 inches.
Press the dough to cover the bottom of the pan evenly. Use a spatula to smooth the top.
Bring the pan in the freezer while you prepare the chocolate peanut butter layer.
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, stirring constantly to combine both ingredients.
Stir in powdered sugar free sweetener 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.
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.
Freeze 30 minutes before slicing into 12 slices. Warm the knife blade under heat before cutting, it avoid the chocolate layer to break.
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