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Gooey peanut butter and chocolate fridge bars
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
No-bake vegan treat with delicious nutty flavors.
Ingredients:
  • 55g (1/3 cup) roasted unsalted peanuts
  • 30g (1/4 cup) raw cacao powder
  • Pinch sea salt
  • 140g (1 1/2 cups) rolled oats
  • 95g (1/2 cup) raisins
  • 33.60 gm coconut oil
  • 54.00 gm maple syrup
  • Roasted unsalted peanuts, extra, finely chopped, to serve (optional)
  • Sea salt, extra, to serve (optional)
  • 2 large (about 430g) ripe bananas, peeled, chopped
  • 130g (1/2 cup) natural smooth peanut butter (no added sugar or salt)
  • 65g (1/3 cup) raisins
  • 60ml (1/4 cup) melted coconut oil
  • 11.20 gm coconut flour
  • 0.60 gm sea salt
  • 50g (1/2 cup) raw cacao powder, sifted
  • 85g (1/3 cup) solidified coconut oil
  • 80ml (1/3 cup) maple syrup
Instructions:
  • Prepare the square cake pan by greasing the base and sides and lining it with baking paper, leaving some overhang. In a food processor, combine peanuts, cacao, salt, and 1 cup of oats, and pulse until finely chopped. Add raisins, oil, maple syrup, and the rest of the oats, then process until mixture is well combined. Press the mixture into the pan's base, using a straight-sided glass to smooth the top. Chill in the fridge for 1 hour until firm.
  • Blend banana, peanut butter, raisins, oil, maple syrup, flour, and salt in a high-speed blender until smooth. Spread over oat base and smooth the surface with a spatula. Refrigerate for 2 hours until firm.
  • Create the chocolate topping by placing the ingredients in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir constantly for 3 minutes until the mixture is smooth and thickened. Pour over the filling and smooth the surface. Chill in the fridge for 6 hours or overnight to set. Cut into 18 bars, then sprinkle with extra peanuts and salt if desired. Store in a lined airtight container in the fridge for up to 1 week.

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