Step 1

Line an 8x8-in. pan with parchment paper.

Step 2

In a mixing bowl, stir the peanut butter, vegetable oil, molasses, vanilla extract, and salt until well combined. Next, add the almond flour and mix. It’ll start to thicken up which is good. Add in the chocolate chips and fold them into the mixture. Take the “cookie dough” out and press it into the pan, it will be the bottom layer. Place it in the freezer while making the next layer to allow it to stiffen up a bit.

Step 3

In a microwave safe bowl, add meltable chocolate chips and your oil. Microwave on high for about 1-2 minutes, taking it out of the microwave and stirring every 15 seconds

Step 4

In a large mixing bowl, pour in the chocolate and oil mixture. Add the granulated* (check tips) and brown sugar. Beat until completely combined and smooth (about 2-3 minutes). Add the evaporated milk and vanilla extract, then beat again until smooth.

Step 5

Sift in the almond flour, salt, and cocoa powder. Beat only until incorporated, you do not want to over-mix. Take the mixture and press it on top of the cookie layer, making sure it’s nice and compact. Freeze for 30 minutes before enjoying.