Preparation Steps

• Heat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
• In a medium bowl, whisk the almond flour, coconut sugar, ground flaxseed, sea salt and cinnamon until evenly combined.
• Stir in the melted coconut oil and vanilla until the mixture clumps together. If the dough seems dry, press it with the back of a spoon — it should hold when squeezed. Don’t overwork.
• Place the dough between two sheets of parchment and roll to an even thickness of about 1/8 inch. Transfer the top parchment and rolled dough to the baking sheet.
• Bake 9–11 minutes, until the edges are just turning golden. Remove from oven and let cool on the sheet for 5 minutes.
• While still warm but cool enough to handle, slide the parchment onto your counter. Use a ruler and a sharp knife or pizza cutter to trim the dough into rectangles roughly 3.5 x 0.75 inches. Re-roll scraps and bake any extra pieces for 6–8 minutes.
• Set the cut wafers on a wire rack to finish cooling completely (about 15 minutes). Cooling fully keeps the layers crisp when assembled.
• Make the filling: place the chopped chocolate, peanut butter and espresso powder in a small microwave-safe bowl. Microwave in 20-second bursts, stirring between, until smooth and thick (or melt gently in a double boiler). Let the mixture cool 8–10 minutes so it’s spreadable but not runny.
• Assemble each bar by layering three wafers with two thin layers of the chocolate–peanut filling in between (wafer, filling, wafer, filling, wafer). Press gently so edges align. Place assembled bars on a parchment-lined tray and freeze for 10–15 minutes to firm.
• Make the coating: melt the 5 oz dark chocolate with 1/2 Tbsp coconut oil in a heatproof bowl over simmering water or in short microwave bursts, stirring until smooth.
• Working quickly, dip each chilled bar into the melted chocolate, tapping off excess, or spoon chocolate over each bar to coat. Return to the parchment-lined tray, sprinkle a little flaky sea salt over the tops, and chill in the freezer 10 minutes to set.
• Let the bars come to room temperature for 5–10 minutes before serving so the coating is not rock-hard — they’re best slightly chilled but not frozen.