Right about now I’m guessing you have a giant tub of peanut butter sitting in your pantry, just waiting to be used. Add a couple bananas, cashews, dates, oats, cocoa, and I have a solution!
Okay, I will get right to the point. If you make these bars you will eat every last crumb!
And, just to let you know, they taste like a reese’s peanut butter cup, but somehow better… They’re also vegan, gluten free, refined sugar free, and completely natural.
Can you tell I’m just a little excited about this one? I’ve gone through 3 batches already!
This really simple 8-ingredient recipe starts with a decadent date-oat crust that’s naturally-sweetened and gives a nice chewy base.
While the crust requires no-baking, we prepare the chocolate filling. One blender, and a few minutes later we pour the creamy chocolate layer onto the crust, swirl in the peanut butter and top with the crunchy stuff.
I’m pretty confident that you are going to love these bars! They’re chewy, smooth, peanut buttery and insanely delicious.
When would one enjoy a chocolate peanut butter snack bar? I’m so glad you asked. I would recommend sharing some with a friend over tea in the afternoon. Or, pulling one out for a mid-day snack. Or, digging into one (or two) for a sinfully delicious (but actually super healthy) after-dinner dessert. Or, anytime, anywhere, for any reason, really.
The real challenge? Waiting for them to set. But trust me! It’s worth the patience. Check out this post to pass the time.
Now… OMG… I seriously can not get enough!
- 1 cup oats
- 1 cup pitted dates
- 2 bananas, pealed
- ¼ cup melted coconut oil
- 2 cups raw cashews
- 1.5 cups pitted dates
- 1 tsp. vanilla extract
- ½ cup water
- ¼ cup cocoa powder
- 3 tbsp. creamy peanut butter, placed in ziplock bag with tip cut off
- 3 tbsp. cocoa nibs (optional)
- 3 tbsp. crushed coconut flakes (optional)
- To make the crust, pulse the oats into flour in your food processor, and then add the dates and process until they stick together. Press into the bottom of a 8-inch square or round springform pan.
- To make the chocolate, blend all the ingredients together until very smooth (it would be helpful to have a Vitamix of other powerful blender here). Spread the chocolate layer onto your crust.
- Next, drizzle with the peanut butter and swirl lightly with a butter knife, keeping the peanut butter on top.
- Finally, sprinkle with the cocoa nibs and crushed coconut flakes.
- Cover springform pan with aluminum foil and place in the freezer for at least 3 hours to set.
- Then remove, use a butter knife to separate the sides from the pan, release the pan, and transfer to a cutting board. Using a sharp knife, cut into squares.
- Place in a container (with parchment between layers) and store in freezer for up to a month (note: these will get very soft at room temperature). Eat one at a time or all at once!