In a mixing bowl, combine the peanut butter, Swerve sugar substitute, almond flour, butter and vanilla extract. Stir to combine completely until the mixture is smooth.
Press the mixture down into the silicone candy bar mold that has been greased well, leave a little space at the top of each mold to allow room for the chocolate.
Place the baking chips and coconut oil in a microwave safe bowl, and microwave at 30 second intervals until completely melted. Stir to combine well.
Use a spoon to pour the chocolate over the peanut butter mixture without disturbing it.
Place the mold into the freezer for a minimum of 2 hours. Once hardened, turn the candy bars out of the mold and store in an airtight container in the freezer until ready to eat.
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