Easy Oat Peanut Butter Chocolate Bars
For all the peanut butter lovers out there, these bars are a must try. Extremely easy to make no-bake bars that make the perfect afternoon snack or dessert. Simply because sweet and salty taste so good together...
EASY OAT PEANUT BUTTER CHOCOLATE BARS
VEGAN, GLUTEN-FREE, RAW
NUTRITION: approx. 205 kcal per bar
YIELD: makes 5 bars
1 cup of gluten-free oats
2 tbsp of peanut butter
5 pitted Medjool dates
1/2 tsp of salt
1/4 tsp of vanilla bean powder
1 tbsp of cacao powder
25-50g of dark chocolate (70% or more)
Goji berries, pumpkin seeds and pink Himalayan salt for decoration (optional)
In a food processor, add the oats and using the pulse function blend into a flour.
Next, add in the peanut butter, dates, salt, vanilla and cacao.
Mix together for another 30-60 seconds. Pause to scrape down the sides of the bowl whenever needed. Once the mixture starts resembling a wet crumbly dough, stop blending.
Firmly press the dough into 5 silicone bar molds (2,7 cm width / 7,7 cm length / 2 cm depth) or alternatively into a square or loaf pan lined with parchment paper. Depending on the size of the pan and the amount of bars you want to prepare, you may end up not covering the whole bottom of the pan. That's fine as long as you press down and really pack the bars. The mixture allows for easy modeling, so don't be afraid to use your hands whenever additional shaping is required.
Decorate with goji berries and pumpkin seeds by slightly pressing them into the dough.
Allow to set in the fridge for an hour.
Melt the chocolate either on the stove over simmering water or in the microwave. Let the melted chocolate cool down a bit.
Take the bars out of the silicon molds. If you haven't used molds, it's time to cut the pressed dough into separate bars.
Drizzle some melted chocolate onto the bars, sprinkle some pink Himalayan salt and let the chocolate set at room temperature.
Once it has hardened up, the bars are ready to be enjoyed.
Store in the fridge for a week or in the freezer for a month.
TIP: I highly recommend using Medjool dates, because they are juicier and add moisture to the mixture. If after blending all of the ingredients your dough is more on the dry side and doesn't hold together, add a tablespoon of maple syrup to it.
Sending you love,