Ingredients:

1 Cup BD Almond Flour

3 Tablespoons BD Vermont Maple Syrup

1 Teaspoon vanilla extract

8 oz BD Roasted Peanut Butter

1 ½ cup BD Vegan Dark Chocolate Morsels

2 Tablespoons BD Kosher Flake Salt

Directions:

- Preheat oven to 250 degrees F and line a baking sheet with parchment paper

- In a bowl, combine almond flour, maple syrup and vanilla extract until a wet dough is formed.

- Take a tablespoonful of dough, roll it in your palms and place on parchment paper. Continue until you have used all of the dough.

- Once all the balls are formed, create a crater in the middle of the ball using your finger to poke it. Pinch the sides of the crater to make them thin and press into the bottom to make it flat.

- Bake for 30 to 35 minutes. The dough should be a hard shell, let cool.

- Place a tablespoonful of your choice of BD peanut butter into the crater and freeze the cookies for 20 to 30 minutes. The nut butter should be firm to the touch.

- Melt the dark chocolate over a double boiler, stirring to incorporate it all into a smooth batter.

- Remove the cookies from the freezer and generously coat each cookie with the melted chocolate. Place back on the parchment paper. Sprinkle a pinch of the kosher flake salt on top, and then back into the freezer to harden completely, about 10 minutes.

- Remove from the freezer and enjoy! These do not need to be frozen permanently. Once the chocolate hardens, they can be placed at room temperature.

Yields 12 to 16 bites