These bars are so delicious. They have a chocolate layer on top of a peanutty, date combo that gets blended until it achieves a caramel-like consistency.. It's a raw treat, and unlike many, it doesn't require that you wait between each layer for them to firm up in the fridge or freezer. So, it's just a matter of making one layer after another and then popping the final product into the fridge to do that final firming up then.

Chocolate peanut butter bars

Base:

  • 250 g cashews about 2 cups - use our cashew pieces here!

  • 150 g pitted dates about 1 cup 

  • 14 g or 2 tbsp cocoa powder about 1/8 cup

  • 28 g or 2 tablespoons coconut oil about 1/8 cup

  • A pinch of salt

Middle layer

  • 300 g dates about 2 cups

  • 150 g smooth peanut butter/almond butter, about 2/3 cup

  • 120 g coconut oil a bit less than 1/4 cup

  • 8 tablespoons water about 1/2 cup

  • A pinch of salt optional, to taste

  • 1 1/2 tsp vanilla extract 

Chocolate Topping:

  • 225 g chocolate chips

  • 28 g or about 2 tablespoons coconut oil 

Instructions

For the base layer:

  1. Process cashews in a food processor until a flour.

  2. Add dates, cocoa powder and coconut oil to the processor and blend until the mixture starts to come together.

  3. Line a 20 cm x 20 cm (8” x 8”) tray with parchment

  4. Transfer the base mixture to the tin, spread evenly, and using the back of a tablespoon press firmly into the base to compact it.

For the middle layer:

  1. Without cleaning the food processor, add the dates, peanut butter, coconut oil, and water. Blend until super smooth and caramel-like, adding more water if needed to achieve a smooth consistency. This may take from 5 to 10 mins, be patient.

  2. If desired, add a pinch of salt to enhance the sweetness and blend until the mixture reaches a toffee-like colour.

  3. Spread the mixture evenly over the base layer, using parchment on top to help smooth it out.

For the chocolate layer:

  1. Melt the chocolate and coconut oil together using a water bath, bain-marie or a microwave.

  2. Gently pour the melted chocolate over the caramel layer and spread it to create an even topping.

Refrigerate it for at least 30 minutes to allow the chocolate to set solid.