These dessert bars are the perfect mix of peanut-buttery chocolate and caramel with a slight oat crunch. A major added bonus is that they are also completely gluten free, vegan, and dairy free as long as you use dairy free chocolate chips. They only took about 20 minutes to make from beginning to end and they require no baking! These bars sit in the fridge to set for about two hours and then are ready to slice up and serve. I made these for my roommates to enjoy while watching the finale of the Bachelor and can confirm, they got a rose!
Serves: 8-10 bars
Layer 1:
1 cup oats
¾ cup mix of peanuts and almonds
3 tbsp coconut oil
3 tbsp maple syrup
Dash of salt
Layer 2:
4 tbsp creamy peanut butter (or any nut butter)
Pinch of salt
9 dates, pitted
1 tsp vanilla
½ tsp cinnamon
Layer 3:
1 ⅓ cup chocolate chips (use dairy free to make this recipe DF)
1 tbsp creamy peanut butter (or any nut butter)
Method:
1.Add all of the ingredients for layer 1 to a blender or food processor. Blend this until it forms a solid dough.
2.Press the dough into a lined baking dish or glass Tupperware. Allow this layer to cool in the fridge while making the next layer.
3.Add all the ingredients for layer 2 to a blender or food processor and blend until you get a sticky date caramel. Since the dates are sticky, you may want to soak them in hot water for about 10 minutes before blending.
4.Add this layer on top of layer 1, which has now cooled.
5.Place the dish back into the fridge to set.
6.Melt your chocolate and almond butter in the microwave or stovetop using the double boiler method!
7.Pour this chocolate layer onto the top of the first two layers and spread evenly.
8.Allow this to cool in the fridge for about 2-3 hours. I like adding a fun chocolate drizzle to the top just for looks!
9.Once you remove it from the fridge, let it sit out for a few minutes before slicing. Store any leftovers in the fridge.
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