Vegan and gluten free peanut butter cookie crust, topped with berries and a peanut butter crumble!
Preheat oven to 350 degrees.
In a large mixing bowl, beat together the peanut butter and sugars with a hand mixer or in a stand mixer. Until fully combined.
In a small bowl, combine the flax and water. Whisk and let sit for a minute until it thickens to make flax eggs(this is 2 flax eggs). Now add the flax eggs, vanilla and salt to the peanut butter mixture. Continue to beat until everything is fully combined.
Press about 2/3 of the peanut butter dough into the bottom of a 9x13 inch baking dish lined with parchment paper. Press down evenly covering the entire bottom of the dish.
Toss the berries in the 2 tsp. of sugar and pour onto the bottom crust. Spread out so the crust is covered evenly. Now, crumble the remaining peanut butter dough, with your fingers and sprinkle on top. Trying to get it evenly distributed.
Bake at 350 for 20-25 minutes, or until the bottom is baked through. You can check with a tooth pick, and if your baking dish is clear glass, you can look at the bottom.
Let cool completely! Cut into squares and serve!
Use a large piece of parchment paper so it hangs over the ends, that way you can easily pull the bars out and slice on a flat surface!