Chocolate Peanut Butter Bars
Servings: 12 bars
Calories: 121kcal
Equipment
- food processor (see recipe notes for how to make them without)
Ingredients
Brownie layer
- 1/2 cup medjool dates (80 g) about 4 large
- 2 tbsp peanut butter (32 g) sub other nut/seed butter
- 1 cup oats (80 g) rolled or quick
- 2 tbsp cocoa powder (12 g)
- about 1/4 cup (nut) milk (60 g)
Chocolate layer
- 3 tbsp peanut butter (48 g) sub other nut/seed butter
- 1/4 cup chocolate chips (45 g)
- 1/4 cup peanuts (30 g) sub other chopped nuts
Instructions
- If your dates aren't soft, soak them in hot water for 30 minutes and drain. Add to your processor dates, peanut butter, oats, cocoa, and blend until meal like.
- Transfer to bowl and add enough nut milk 1 tbsp at a time to turn it into a non sticky dough (should be about 4 tbsp).
- Press evenly into loaf pan with parchment.
- In a bowl add chocolate chips and 3 tbsp peanut butter.
- Microwave 30 sec at a time and stir until all chocolate is melted.
- Pour into loaf pan, tap to even it, sprinkle peanuts (press them down gently) freeze to set (at least an hour).
- Slice and store frozen or refrigerated.
Notes
- If you don't have a food processor and/or don't want to deal with medjool dates, make the brownie layer by stirring together:
- 3/4 cup oat flour (90 g) - this is about 1 heaping cup oats ground into meal like texture
- 1/4 cup cocoa powder (24 g) - or less depending on how dark you want them
- 1/4 cup maple syrup (84 g)
- 2 tbsp nut/seed butter (32 g)
- pinch of salt
- about 2 tbsp (nut) milk (30 g)
- If your medjool dates aren’t the soft, soak them in hot water for 30 minutes and completely drain before using them.
Nutrition
Serving: 1bar | Calories: 121kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 39mg | Potassium: 140mg | Fiber: 2g | Sugar: 7g | Vitamin A: 18IU | Vitamin C: 0.02mg | Calcium: 26mg | Iron: 1mg