Chocolate Peanut Butter Bars
Ingredients
- chocolate peanut butter bars
- base
- 1 cup glutenfree oats
- 1/2 cup unsweetened desiccated coconut @caminoamigos
- 2 tbsp @navitasorganics cacao powder
- 3 tbsp melted coconut oil
- 2 tbsp crunchy peanut butter
- 1/4 tsp sea salt
- 2 tbsp cashew milk
- filling
- 3/4 cup crunchy peanut butter
- 1/4 cup coconut oil
- 1/3 cup coconut flour
- 1/4 cup maple syrup
- pinch of sea salt
- ganache
- 1/4 cup coconut oil @nutiva
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 1/4 c cashew milk room temperature
Preparation
Place all the ingredients for the base in a food processor and pulse to combine
If the mixture is too dry, add more cashew milk
Line a loaf pan with parchment paper
I like to spray coconut spray under the paper to keep I from sliding
Press the crust into the pan and place in freezer
Place peanut butter, coconut oil and maple syrup in microwave safe bowl or in a small pot on stove and melt together
Add in coconut flour and sea salt
Stir to combine
The mixture will thicken due to the coconut flour
Spread evenly onto prepared crust and place back in the freezer
In a clean bowl, or pot melt the coconut oil, cacao and maple syrup together
Once melted, add in vanilla and cashew milk
If the mixture is still too thick, add more milk
My ganache wasn’t pourable but it was definitely spreadable
Spread evenly on top of peanut butter layer
Sprinkle with coconut, peanuts and good flaky sea salt (I use Maldon)
Place back in freezer for about an hour until solid
Once set, remove from loaf tin and place in cutting board
Using a sharp chefs knife cut into bars
I kept mine in the freezer and when ready to serve, take out and let it de-thaw for about 15 minutes