Vegan Peanut Butter Cookie Bars

Line an 8x8in (20x20cm) square pan with parchment so the edges overhang for easy lifting.

In a large bowl, whisk together the peanut butter, melted coconut oil, maple syrup, vanilla, and salt until smooth. Add the almond flour and maca (if using) and stir until a thick dough forms. Fold in the chocolate chips.

Press the cookie mixture evenly into the lined pan. Freeze while you make the next layer so it firms up slightly.

In a small food processor, pulse walnuts, cacao powder, and sea salt until finely chopped. Add the pitted dates and process, drizzling in the water only if needed to help the mixture blend. Continue until it forms a cohesive paste.

Spread the cacao mixture over the chilled cookie base in an even layer. Sprinkle with flaky sea salt if desired. Freeze for about 30 minutes to set.

Lift out by the parchment and cut into bars. Store leftovers covered in the fridge; they also freeze well.