Ok, confession time. What was your favourite chocolate bar as a kid? For me – it’s definitely a toss up between a Milky Bar (white choc addict), Peanut Slab (chocolate + peanuts), and a Snickers (chocolate +…. you guessed it – peanuts). I also had the occasional penchant for a Picnic (choc + peanuts + caramel), as well as the odd Almond Gold when I was feeling fancy (chocolate + almonds). Are you seeing a trend here? Yes. Yes, me too.
So this my friend is my healthy, easy, plant-based version of everything that’s brilliant about the marriage between those two star-struck lovers. There’s no triple layer rolled in chocolate going on here though; no these are a simple two-step affair; quick to whip up, but flavour-wise satisfy all your chocolatey-peanutty cravings.
Yes, these chewy Chocolate Peanut Butter Bars are…
- Super simple to make – all you’ll need is a food processor and pan;
- Done in under 30 minutes;
- Low in sugar, high in protein, iron, and antioxidants;
- A great one to make with the kids; and
- Extremely moreish – the perfect thing to have in the freezer when those 3pm pangs hit; great to give to the partner/hubby/boyfriend/flatties/kids; all round amazing – just make them!
So take a trip down memory lane with me, to your favourite childhood chocolate bar, and give these super slices a go. I hope you love them as much as I do!
So these decadent Chocolate Peanut Butter Bars consist simply of a biscuity, peanut buttery base, with hints of caramel, topped with a lusciously thick layer of homemade dark chocolate. They’re really easy to make, set quickly, and the flavours are just divine. If you’re a Snickers fan then you have to try these – I guarantee you’ll love them!
I hope you love these Chocolate Peanut Butter Bars as much as I do. And if you give them a go, share your versions with me on Instagram with the tags @begoodorganics and #begoodorganics – I’d love to get a sneak peak into your kitchen, and always enjoy hearing your success stories with my recipes!
Til next week, stay happy and well.
Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
- 1 c rolled oats
- 1/2 c peanut butter
- 1 c dates chopped
- 2 tbsp coconut oil melted
- 2 tbsp liquid sweetener e.g. coconut nectar, brown rice syrup, yacon syrup
- 1 tsp vanilla extract
- Pinch of sea salt
- 1/3 c cacao butter melted
- 3 tbsp coconut oil melted
- 3 tbsp liquid sweetener e.g. coconut nectar, brown rice syrup, yacon syrup
- 1/2 c cacao powder
- 1 tsp vanilla extract
- Pinch of sea salt
- 4 drops OnGuard essential oil optional
- Blend all base ingredients in a food processor until well combined. The mixture should be slightly sticky and hold together nicely when pinched between your fingers.
- Pour into a lined square tin, flatten down well with the palm of your hand, and place in the freezer to firm.
- In the meantime, blend all topping ingredients in a food processor or blender until completely combined and smooth. Pour on top of your base and return to the freezer for another 1-2 hours, or the fridge for a few more.
- Once set, remove your slice from the tin, leave to soften slightly (so the chocolate topping doesn’t crack), then slice into thin bars. These bars are best served from the fridge, but can also be stored in the freezer for up to 3 months.
- Make it peanut/nut free: if you have a peanut allergy, you can sub the peanut butter for any other nut butter (hazelnut, walnut and almond are particularly delicious). You can also substitute unhulled tahini for a completely nut free version.
- These bars use oats which are one of my favourite affordable everyday super foods, and are naturally wheat free. If you would like to make these 100% gluten free you can substitute the oats for buckwheat (dehydrated if possible, otherwise raw). You can order buckwheat here, and read more about whether oats are gluten free or not here.
- Substituting to buckwheat will also by nature make these paleo, as long as you’re using a non-peanut nut butter, if that’s something you’re interested in (although I personally don’t fully subscribe to the paleo train of thought).
- Make sure you don’t slice these straight from the freezer as the chocolate topping will crack. You want to slice them from just below room temperature so that the chocolate is sufficiently soft to make a nice clean slice. You can set these in the fridge if you’re not in a hurry and would like to avoid any potential chocolate cracking, although if you’re like me you’ll want to try these tasty morsels asap, and thus freezer-setting will be your preference!
- If you’d like to learn more about the incredible therapeutic benefits of plant-based essential oils, and how you can use them in your life, check out my introductory workshop here.