Chocolate Peanut Butter Bars

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I’ve found several great recipes for Chocolate Peanut Butter Bars, but the trick is minimizing the coconut oil flavor so that non-raw and non-vegan eaters will love them as well. I’ve tweaked some standard recipes, using avocado and coconut BUTTER in place of some of the coconut oil. The consistency is creamy, and the flavor is a favorite with my vegan AND non vegan taste testers!

Crust
1 ½ cups almond meal
1/3 cup natural cocoa powder
¼ cup agave, maple syrup, or coconut nectar
2 tablespoons melted coconut OIL

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Filling
1 cup creamy peanut butter
6 tablespoons maple syrup
2 tablespoons melted coconut BUTTER
¼ tsp sea salt

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Topping
½ cup natural cocoa powder
¼ cup melted coconut BUTTER
¼ cup mashed avocado (about ½ of a small avocado)
6 tablespoons agave, maple syrup, or coconut nectar
¼ tsp vanilla extract

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Line an eight-inch square baking dish with parchment paper, making sure to leave some over hang on two ends.
In a medium bowl, combine the crust ingredients until a dough is formed. Press into the bottom of the baking dish.
Combine the filling ingredients and spread over the crust. Place in the freezer to set.

Combine the topping ingredients in a high-speed blender and blend until smooth. Spread over the peanut butter layer. Cover the pan and freeze for about an hour until firm.

Lift the solid bar from pan using the edges of the parchment paper. Cut into small pieces and store in an airtight container in the refrigerator for up to two weeks.

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