These fudgy choc peanut butter slices are healthier and no-bake so even good for the environment. They are sheer genius in making you think you are eating peanut butter cups but you are really just giving your body some wonderful ingredients. Made with some wholesome ingredients and a few superfoods like cacao and maca powder. Best part is they are vegan too so very friendly for all tastes.
Cookie Base
- 3/4 C Natural peanut butter*
-
1/4 C Coconut oil, melted
- 1/4 C Maple syrup
- 2 tsp Vanilla extract
- 1/2 C Flaxseed meal
- 1 1/2 C Almond meal
- 2 1/2 tbsp Maca powder
- 1/2 C Chocolate chips
Choc Layer
- 1 1/2 C Walnuts
- 1 tbsp Cacao powder
- 1/4 C Sunflower seeds
- 10 medjool dates**
-
1 tbsp Honey, (optional)
- Line a 20x20cm baking tin with baking paper.
- In a large bowl, mix together peanut butter, coconut oil, maple syrup, vanilla and flaxseed. Stir in the almond meal and maca powder. Add the chocolate chips into the mixture and press into the pan. Place in freezer to firm up.
- In a blender/food processor, pulse the walnuts, cocao powder and sunflower seeds until well chopped. Add dates and honey (if using)and combine. If necessary, add water if mixture is too thick. When the mixture is smooth, spread on top of prepared cookie layer and freeze for 30 minutes .
- Remove from freezer and leave for 5 minutes before slicing into bars.
*Microwave your peanut butter for a few seconds prior to mixing with the other ingredients for guaranteed consistency and ease of mixing.
**With dried dates, you will need to soak them in boiling hot water for 10 minutes and then drain them.
Store bars in fridge or freeze and let thaw for 15 minutes before eating.
You can’t sub regular flour or flours that need to be cooked since this is a no bake recipe.
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.