Peanut Butter Chocolate Bars
Recipe created by Baked with Love By Ivy
Peanut Butter Layer:
2/3 cup rolled oats
1/2 cup peanut butter
2 tsp maple syrup
4 soaked dates (soak them in a hot water for 15-20 minutes)
2 tbsp coconut full fat coconut milk (from the can)
6 tbsp full fat coconut milk (from the can)
1/2 cup dark chocolate
2 tbsp shredded coconut (optional but we like the added texture)
2 tbsp cacao nibs (also optional but again nice texture)
1/2 cup dark chocolate
1 tsp coconut oil
Flaky salt to taste (to sprinkle on top)
Grease a standard sized loaf pan with coconut oil. Then, line it with parchment paper leaving the sides long so you are able to pull the bars out of the pan when they are finished. You can use a clothespin on each side of the pan to secure the parchment like we did in the picture. In a food processor, grind up oats until they reach a flour like consistency. Add the rest of the peanut butter layer ingredients and blend until smooth. Press the mixture to the bottom of your lined loaf pan and put in freezer to chill while you make your next layer. For the next layer, heat the coconut milk in a medium sized bowl in the microwave for about 45 seconds. While the coconut milk is heating, chop your dark chocolate. Add the dark chocolate to the heated coconut milk and stir until smooth and fully combined. You can always pop it back in the microwave for a few seconds at a time if it is not melted all the way. Stir in the coconut and salt. Pour this layer on top of your peanut butter layer, then sprinkle cacao nibs on top. Let it set in the freezer for 30 minutes. To make the last layer, combine the chocolate and coconut oil in a bowl and heat in the microwave until fully melted. Pour this layer on top of your other two layers. Top with your desired amount of flaky salt. Let the bars set in the freezer for 4-5 hours or overnight. After they are done setting it the freezer, use the parchment on the sides of the pan to release the bars from the loaf pan. Cut into 8 bars. Enjoy!
*In the picture we used a half sized loaf pan, so we simply cut the recipe in half. This recipe will make enough for 8 bars and is made perfectly in a standard sized loaf pan.
*Extras can be stored in the freezer.