Dark Chocolate Peanut Butter Oat Bars
Servings: 10
Ingredients
For Bars
- 1 c raw almonds
- ½ c raw peanuts
- 1 T ground flax
- ½ c heaping rolled oats, regular or gluten free
- 1 teaspoon vanilla extract
- 2-3 T pure maple syrup
- ½ cup creamy natural peanut butter
- 5-6 medjool dates pitted
- ⅛ teaspoon sea salt
For Chocolate Drizzle
- ¼ c cacao powder
- ¼ cup melted coconut oil
- 1 T pure maple syrup
- ½ teaspoon vanilla extract
- Dash of sea salt
Instructions
- Toast peanuts and almonds about 7-10 minutes at 350°F or until a light golden brown.
- In a food processor, process dates until thick and paste like.
- Transfer dates to mixing bowl.
- In food processor pulse to chop peanuts and almonds.
- In sauce pan melt peanut butter, maple, and vanilla on low until combined and smooth.
- Combine all other ingredients in mixing bowl with dates and then add nuts and peanut butter mixture. Stir to combine.
- Press mixture FIRMLY into a pan lined with parchment paper. (An 8x8 should work, it may not take up the entire pan though.)
- Chill for about 30-45 minutes.
- Once chilled, you can cut first or add drizzle before cut.
- Whisk together chocolate drizzle ingredients in a small bowl.
- Transfer chocolate to a small plastic bag or icing pouch.
- Cut small hole into bag and drizzle chocolate over bars.
- Allow chocolate to chill for about 5-10 minutes to set and then ENJOY!
Notes
If your dates seem a bit dry, soak them in hot water for about 10 minutes and then pat dry before processing.
Natural nut butters tend to be a bit dry at the end of the jar if they aren't stirred extra well in the beginning. It's best to use the beginning or middle of the jar to avoid these from being too dry.
Natural nut butters tend to be a bit dry at the end of the jar if they aren't stirred extra well in the beginning. It's best to use the beginning or middle of the jar to avoid these from being too dry.