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Step 1
In a medium saucepan over low heat, whisk together the peanut butter, honey and coconut sugar until smooth, for about 3-4 minutes.
Step 2
Turn the flame off, and pour in your corn flakes and peanut flour. Stir the mixture together with a spatula, crushing some of the flakes as you mix. I like to leave some whole for extra crunch.
Step 3
Once fully mixed, flatten the mixture into a parchment lined 8 x 8 baking dish. Freeze the bars for at least 1 hour, until firm.
Step 4
Melt your chocolate chips in a microwave safe bowl with the coconut oil until smooth. I like to do this in 30 second increments, mixing after each round.
Step 5
Remove the bars from the freezer and slice into 12 or 15 small bars. Slice them into 3 columns, and then across 3 or 4 times depending on the size you want!
Step 6
Dip each bar in the melted chocolate and place onto a flat tray or cutting board lined with parchment paper.
Step 7
Once all the bars are coated, place the bars back into the freezer to set for 10-15 minutes. Remove from freezer and slice around the bars to even them out.
Step 8
Keep stored in freezer for up to 3 months.