No Bake Peanut Butter Cup Bars

I stumbled across this recipe when a colleague recommended Detoxinista as a cool health conscious website. As my love of peanut butter and chocolate is no secret I thought I would give it a try. So glad I did as oh my it is amazing! Definitely not something you can have all the time but in terms of a treat this is one of the healthier ones. It is also Gluten and can be Dairy Free.

Chocolate Peanut Butter Slice

Ingredients

Chocolate Crust

  • 3/4 cup ground almonds
  • 1/2 cup coconut thread
  • 2 Tbsp raw cocoa powder
  • 2 Tbsp pure maple syrup
  • 1 Tbsp melted coconut oil
  • Pinch of sea salt

Peanut Butter Filling

  • 1/2 cup creamy natural peanut butter (I have used Pic’s Peanut Butter, look for one with under 6% sugar)
  • 3 Tbsp pure maple syrup
  • 1 Tbsp melted coconut oil
  • Pinch of sea salt

Topping

  • 200g dark chocolate (I used Green & Black Organic 82% Dark Chocolate)
  • 2 Tbsp coconut oil

OR to make Dairy Free

  • 1/4 cup raw cocoa powder
  • 1/4 cup melted coconut oil
  • 3 Tbsp pure maple syrup

Method

Line a standard small slice tin with baking paper and set it aside.

In a medium bowl, stir together all of the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined tin, and place it in the freezer to set.

To prepare the filling, stir together the peanut butter, maple syrup, coconut oil and salt. Depending on whether you’re using salted or unsalted peanut butter, you may want to add more salt to taste. I like to  add a little bit more salt as I think it intensifies the peanut butter and chocolate flavours. Remove the crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. Return the pan to the freezer to set.

To make the topping melt the dark chocolate and coconut oil in a double boiler. Pour melted chocolate mixture on top of peanut butter layer. Place back in fridge. If you are making the dairy free topping whisk cocoa, melted coconut oil and maple syrup until smooth then pour on top.

Once chilled cut into small bite size slices. Store in fridge for up to 2 weeks but these won’t last that long!

Makes around 30

Adapted from Detoxinista

 

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