Chocolate Peanut Butter Bars
Ingredients
Base
- 1 cup gluten-free oats
- 1/2 cup unsweetened desiccated coconut
- 2 tbsp 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 + 1 tbsp cacao powder
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 1/4 cup 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. Spray coconut spray under the paper to keep it from sliding. Press the crust into the pan and place in freezer.
Place peanut butter, coconut oil and maple syrup in a 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. Spread evenly on top of peanut butter layer. Sprinkle with coconut, peanuts and good flaky sea salt. Place back in freezer for about an hour until solid.
Once set, remove from loaf tin and place on a cutting board. Using a sharp chef's knife, cut into bars. Keep in the freezer and when ready to serve, take out and let it thaw for about 15 minutes.
