Creamy Peanut Butter Chocolate Ice Cream Bars
Ingredients
Bottom layer
- 2 cups rolled oats
- 1 cup walnuts
- 2 Tbsp date syrup or 4 dates, pitted
- 2 Tbsp flax meal and 1/4 cup water
- pinch of salt
Middle layer
- 2 ripe bananas
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 2 Tbsp maple syrup
- 1/4 cup coconut cream
Top layer
- 1 cup peanut butter
- 1 cup dark chocolate chips
- Bakery On Main granola
Preparation
In a food processor, combine the rolled oats, walnuts, date syrup (or dates), flax meal mixture, and a pinch of salt for the bottom layer. Process until well combined and sticky.
Press the mixture firmly into the bottom of a lined baking dish to form the base layer. Place it in the freezer to set while you prepare the next layer.
For the middle layer, blend ripe bananas, peanut butter, vanilla extract, maple syrup, and coconut cream until smooth and creamy.
Pour the middle layer mixture over the chilled bottom layer and spread it evenly. Return the dish to the freezer to set.
In a microwave-safe bowl, melt the peanut butter and dark chocolate chips in 30-second intervals, stirring between each interval until smooth.
Pour the melted chocolate-peanut butter mixture over the middle layer and spread it evenly.
Sprinkle Bakery On Main granola on top of the chocolate layer.
Return the dish to the freezer and let it set completely for a few hours or until firm.
Once set, remove the bars from the dish, slice into bars, and enjoy!
