If you are looking for a healthy treat to indulge in, these Raw Chocolate Peanut Butter Bars are right up your alley! The best part about them is that you can store them in the freezer and eat them whenever you want. I will warn you, however that you will have an extremely difficult time not eating them all right away. They are just that irresistible!
Now, if you know me by now, you probably have picked up on the fact that all of my goodies are made using REAL and SIMPLE ingredients and these are no exception. In fact, they are sweetened naturally using dates and also are sweetened by the chocolate chips, so I am happy to report that no added sugar was added to this recipe! They are also grain-free, dairy-free and vegan, but you would never even notice.
The ingredients you will need for this recipe are the following:
- almond flour
- unflavored, refined coconut oil
- medjool dates
- nut butter ( I used peanut butter)
- unsweetened almond milk or dairy free milk of choice
- sea salt
- dark chocolate bar
I can’t wait for you to make these delicious bars! When you do, be sure to take me at #healthymommamanda or comment below.
Recipe:
Ingredients:
Base Layer/Cookie:
1 1/2 cups blanched almond flour
3 TBSP refined coconut oil
1/4 cup pitted Medjool dates(about 5)
Date “CARAMEL” layer:
1 1/4 cup pitted Medjool dates
1/4 cup nut butter (I used peanut butter!)
2 TBSP unsweetened almond milk (I used cashew)
pinch of Himalayan sea salt
Chocolate Layer:
About 1 cup or more of dark chocolate (~8 oz. dark chocolate)
Instructions:
1. Line an 8×8 inch pan with parchment paper and set aside.
2. Add the almond flour, coconut oil, and dates to a food processor or high speed blender and pulse until well combined.
3. Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
4. Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend until thick and creamy, scraping down the sides as needed to recombine.
5. Remove pan from the freezer and spread the mixture in an even layer on top of the crust. Place the pan back in the freezer for about 30 minutes until the caramel layer sets.
6. Melt the chocolate bar in a pan over medium low, stirring often to prevent burning.
7. Remove pan from the freezer and pour the chocolate mixture on top of the date caramel and spread in an even layer. Tap a few times to remove any air bubbles.
8. Place the pan back in the freeze for until the chocolate hardens.
9. Once chilled, cut into squares and serve ( you can sprinkle flaky sea salt here if you’d, like… I always do). The chocolate won’t break perfectly– that’s OK!
10. Store in the fridge for 3-5 days or the freezer for longterm storage (I prefer to keep mine frozen)!