This layered chocolate bar recipe hits all the right notes with a cookie-like crust, gooey chocolate interior, and crunchy nuts on top. It looks like a fancy store-bought chocolate treat, but it’s actually pretty simple to make!

These homemade bars are the perfect pick-me-up for that afternoon slump — skip the junk food and nibble on these salty-sweet, chocolatey, crunchy bars instead.

Salted Chocolate Maple Pecan Bars
Servings 9 servings

Ingredients

FOR CRUST:

½ cup almond flour
¼ cup raw pecans
2 dates, pitted
1 Tbsp. extra-virgin coconut oil
⅛ tsp. sea salt (or Himalayan salt)

FOR CHOCOLATE LAYER:

¼ cup all-natural almond butter
¼ cup pure maple syrup
2 Tbsp. water
1 scoop Chocolate Shakeology

FOR TOPPING:

2 Tbsp. chopped unsalted pecans
1 Tbsp. semi-sweet chocolate chips
¼ tsp. extra-virgin coconut oil, melted

Instructions

To make the crust, place almond flour, pecans, dates, oil, and salt in a food processor; process continuously until pecans are crushed into fine crumbs. Set aside.
Line an 8 x 8-inch (20 x 20-cm) baking dish with parchment paper. Using clean hands (or a rubber spatula) press the crust mixture into the dish to form an even layer. Set aside.
To make the chocolate layer, combine almond butter, maple syrup, water, and Shakeology in a medium bowl; mix well.
Press chocolate mixture on top of crust to form chocolate layer.
Gently press chopped pecans into a chocolate layer.
Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.
Using a fork, drizzle chocolate over the prepared pan. Refrigerate for 1 hour before serving. Refrigerate in an airtight container for up to 1 day.

Container Equivalents: 1 Yellow, ½ Blue, 1½ tsp.
2B Mindset Plate It! Enjoy as an occasional treat. Be sure to track it.