No-bake Chocolate Double Peanut Butter Bars

It’s that time of the week again! Snack of the week time 🙂 Once again, I have decided to make something that has peanut butter in it. This is a sweet snack (but not too sweet) that is perfect for the mid-afternoon sugar slump. These peanut butter bars are packed with good fat, protein and good carbohydrates and will definitely keep you going till dinner. It is also a great pre or post workout snack.

These peanut butter bars are gluten free, dairy free, sugar free as well as vegan. And at less than 140 calories each, you can feel guilt free eating these bars. These snacks also make good platter for a work event or even a potluck dinner party. I know I will definitely be making these bars the next time I am asked to make a dessert for a dinner party.

I hope you enjoy this recipe and as always let me know what you think of this recipe 🙂

For the those of you counting calories and macros, please use the table below as a guide.

	Carbohydrates (g)	Protein (g)	Fat (g)	Calories
Per bar	10.0	6.7	7.8	136.6

Makes 18 bars

Ingredients

For the Base:

• 1/2 cup dark roasted peanuts;
• 4 medjool dates (50g);
• 1 tbsp. chia seeds;
• 2 tbsp. cacao powder; and
• 2 tbsp. water.

For the Caramel Peanut Filling:

• 4 tbsp. Bare Blends vanilla protein powder;
• 1/2 cup Mayver’s protein peanut butter;
• 4 medjool dates (50g);
• 1 tsp vanilla essence; and
• 4 tbsp. water.

For the Chocolate Topping:

• 2 tbsp. coconut oil, melted;
• 1.5 tbsp. rice malt syrup; and
• 2 tbsp. cacao powder.

Method

1. In a food processor, blitz all the base ingredients until the mixture resembles crumbs;

   

2. Line a small loaf tin with baking paper and evenly spread the base mixture into the tin and place in the freezer for 20-30 minutes;

   

3. Then, place all the caramel filling ingredients in the food processor and blitz until a smooth caramel texture is formed;

   

4. Spread the caramel filling over the base and then, place the tin back into the freezer for 30-40 minutes;

   

5. To finish the bar, make the chocolate topping by heating the coconut oil and rice malt syrup in the microwave for 30-45 seconds. Then add the cacao powder and whisk well to create a smooth melted chocolate;

   

6. Pour the chocolate topping over the bar and spread evenly;

   

7. Return the tin to the freezer and allow to set for an hour; and
8. Serve from and store in the freezer for up to two weeks.

Happy making,

Suba

Xx