Gooey peanut butter and chocolate fridge bars

 

 

 

Gooey peanut butter and chocolate fridge bars

Gooey peanut butter and chocolate fridge bars

This nutty vegan treat doesn't require any baking!

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

2 tbsp coconut oil

1 tbsp maple syrup

Roasted unsalted peanuts, extra, finely chopped, to serve (optional)

Sea salt, extra, to serve (optional)

Peanut butter filling

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

1 tbsp maple syrup

1 tbsp coconut flour

1/4 tsp sea salt

Chocolate topping

50g (1/2 cup) raw cacao powder, sifted

85g (1/3 cup) solidified coconut oil

80ml (1/3 cup) maple syrup

METHOD

Step 1

Grease the base and sides of an 18cm (base measurement) square cake pan. �Line with baking paper, allowing the sides �to overhang. Place peanuts, cacao, salt and 1 cup oats in a food processor and pulse until just finely chopped. Add the raisins, oil, maple syrup and remaining oats. Process until well combined. Press into base of prepared pan. Use a straight-sided glass to smooth the surface. Place �in the fridge for 1 hour or until firm.

Step 2

For the filling, use a high-speed blender to blend the banana, peanut butter, raisins, oil, maple syrup, flour and salt, scraping down the sides occasionally, until very smooth. Spread over oat base and use �a spatula to smooth the surface. Place �in the fridge for 2 hours or until firm.

Step 3

For the chocolate topping, place ingredients in a heatproof bowl over �a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring constantly, for 3 minutes or until mixture �is smooth and thickened. Pour over the filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set. �Cut into 18 bars. Sprinkle with extra peanuts and salt, if using. Store in a lined airtight container in fridge for up to 1 week.