Healthy Peanut Butter Cup Bars (Vegan + Gluten-Free)
So I initially posted the recipe for these bars on National Peanut Butter Day last year. Which is, of course, a completely made up and somewhat pointless "day" that I'm pretty sure someonein the food world invented as an excuse to post recipes using peanut butter.
healthy peanut butter cup bars | kulaskitchen.com
Obviously in my eyes, posting a peanut butter recipe is never, ever a bad thing. Everyday (including today) is pretty much peanut butter day for me so I don't really need a holiday to celebrate it. I'll take this chance to post a peanut butter recipe because this is the type of thing on my mind 98% of the time anyway.
healthy peanut butter cup bars | kulaskitchen.com
Today I'm bringing you the new & improved version of these incredible bars. I almost forgot how delicious they are - I made them last week to re-photograph them and DAMN they are dreamy! A few highlights:
A delicious oat & coconut crust that is super tasty and super low in sugar
TONS of creamy peanut butter & some luscious coconut oil stuffed in the centre
A homemade chocolate topping with flaky sea salt. I will never be able to emphasize enough the importance of sea salt in desserts. Salt in sweet things is truly a great gift to this earth
healthy peanut butter cup bars | kulaskitchen.com
PB day or not, you should make these immediately. Feel free to celebrate this every day (like I do) and make these whenever you feel like it. Lots of love!
healthy peanut butter cup bars | kulaskitchen.com
Healthy Peanut Butter Cup Bars (Vegan + Gluten-Free)
Ingredients
For the base:
1 cup rolled oats
½ cup unsweetened shredded coconut
3 tbsp cocoa powder
2 tbsp coconut oil, melted
6-8 large dates (about ½ cup - could also sub ¼ cup maple syrup)
¼ tsp. sea salt
1-2 tbsp nut milk, as needed
For the filling:
½ cup natural peanut butter
3-4 tbsp coconut flour (my peanut butter was runny so I needed more, but it depends on your PB and your brand of coconut flour)
2 tbsp coconut oil
3 tbsp maple syrup
Big pinch of salt
For the topping:
¼ cup + 1 tbsp cocoa powder
3 tbsp coconut oil, melted
2 tbsp maple syrup
1/2 tsp vanilla extract
Big pinch of sea salt
Method
Line a standard loaf pan with parchment. In a food processor, add your rolled oats, shredded coconut and salt and pulse until fine crumbs form. Add in your coconut oil and dates and blend until the dates are incorporated and the mixture starts to come together. Add in 1 tablespoon of nut milk and pulse - you should have a slightly sticky dough that holds together when pressed between your fingers. If it still looks too dry, add the additional tablespoon of nut milk and pulse to incorporate. Press this dough mixture very well into the bottom of your pan. Make sure it is evenly spread and pressed down tightly. Place in freezer to set.
To make your filling, melt the peanut butter and coconut oil together. Whisk in your coconut flour, maple and salt until you have a smooth mixture. It should be pourable but slightly thick - add an additional 1-2 tablespoons of coconut flour if it looks too runny. Pour this mixture overtop of the base in your loaf pan, spreading it evenly. Return to the freezer to set for at least 15 minutes.
To make the chocolate, melt the coconut oil and maple syrup together. Whisk in the cocoa powder, vanilla and salt until smooth and glossy. Remove your pan from the freezer and pour this mixture over the set filling, spreading evenly. Place the pan back in the freezer.
Allow the filling and chocolate to set in the freezer for at least 30-45 minutes before slicing into small squares and serving! Store leftovers in the freezer or fridge as they’ll melt at room temperature.
Makes 12 small squares
