Heat peanut butter to a smooth consistency in short increments of time in the microwave, then pour into a parchment-lined pan and freeze.
Melt chocolate and butter together in a saucepan over medium heat.
Mix date sugar, flour, and sea salt together until well combined.
Add chocolate and butter mixture into the dry mixture, and then add date paste and vanilla extract.
Stir well, then pour half of your batter into an 8’’ x 8’’ parchment-lined pan. Then, carefully place your frozen peanut butter over the top, then pour the rest of the batter over it.
Bake for about 29 minutes at 350ºF.
Allow to cool for an hour, then cut, serve, and enjoy!
