Line a standard sized loaf pan with parchment paper and set it aside.

In a mixing bowl, stir together the popped amaranth, rolled oats and peanut flour. Add in the peanut butter, liquid sweetener and melted coconut oil and stir until a uniform batter forms.

Press the batter into your lined loaf pan until compact and level. Set the pan aside.

Place the chocolate chips and 1 teaspoon of coconut oil into a microwave safe bowl (or use a double boiler) and microwave for 30 second intervals, stirring after each interval, until almost melted. Stir the chocolate well until smooth before pouring it over top of the peanut butter layer and spreading it out into a smooth, level layer.

Sprinkle the roasted, chopped peanuts over top of the chocolate.

Place the pan into the freezer until the chocolate has set. Once set, use the parchment paper to remove the bars from the pan. Allow them to sit at room temperature for a few minutes before cutting into 16 bars, or whatever size you desire.

Store any leftovers in an airtight container in the fridge for up to a week...if they last that long!