Vegan Peanut Butter Chocolate Bars



I am not quite sure what to call these. I created them when I was just jonesing for some peanut butter chocolate bar goodness, and this is what happened... it did turn into complete deliciousness, so here I am sharing it with you! :)


It has 5 layers if you include the peanuts! The base is made from coconut flour, then a date caramel, a sweet peanut butter, crunchy peanuts and chocolate to top. It's made using 3 sweeteners, you know it's good ;)


I used a 9x9 baking pan and parchment paper.


Ingredients:

1 cup coconut flour (or almond flour)

2 tbsp almond butter

1/4 cup maple syrup

3/4 cup peanut butter

1/4 cup brown sugar

1/2 cup pitted soaked dates

Pinch of salt

1/2 cup peanuts

3/4 cup dark chocolate

1 tbsp coconut oil


Method:

- In a food processor, combine flour, 1 tbsp of the almond butter and maple syrup. Blend until well combined and when you pinch it sticks together.

- Line your baking sheet with parchment paper and place the flour mixture into the pan. Push the mixture down into the pan using your hand or the back of a cup. Even it out, this is the crust.

- Next, in your food processor combine the dates and the other tbsp of almond butter. It should turn into a paste, this is our "caramel". Layer it on top of the coconut flour crust.

- Place the baking sheet in the freezer. Next combine your peanut butter and brown sugar over medium heat, stirring until combined (basically just melting the sugar) add in salt. Place this layer on top of the other layers, add peanuts.

- Place the baking sheet back in the freezer while you melt the chocolate and coconut oil.

- Once melted add it on top of your delicious creation. Sprinkle with peanuts or sea salt.

- Freeze for at least 30 minutes.

- When it's time to eat, remove from the freezer, heat a knife and cut slowly, this will ensure the chocolate doesn't break apart as you cut it. Leave in the freezer or fridge to enjoy!


Emily Manuel, B.A, RHN, CYT
 

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