No-bake Peanut Butter Bars
Can you name a better trio than peanut butter, raspberry and chocolate? Nope. Neither can we. These no-bake peanut butter bars are plant based, gluten-free, dairy free, refined sugar free… and (most importantly) delicious.
These No-Bake Peanut Butter Bars are the perfect sweet treat for lunch boxes, to keep in the freezer for a quick and easy dessert or when someone calls last minute and asks you to bring some baking to a function or BBQ. Here at Fix & Fogg, we love a little thing we like to call “lunch dessert”. These are our current favourite way to get in that much needed sweet, peanut buttery fix after lunch.
Makes 8 large bars
What you need:
Base:
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3/4 cup peanuts
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3/4 cup almonds
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3/4 cup dates
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½ teaspoon vanilla
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¼ teaspoon salt
Filling:
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1/3 cup freeze-dried raspberries
Topping:
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1 cup dairy free dark chocolate
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1 tablespoon coconut oil
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¼ cup freeze-dried raspberries
or for a refined sugar-free topping:
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3 tablespoons liquid coconut oil
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3 tablespoons cacao powder
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1+½ tablespoons pure maple syrup
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¼ cup freeze dried raspberries
Method:
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Line a 20cm x 20cm square tin with baking paper and set aside.
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Place dates in a small bowl and cover with boiling water. Leave to soak for 10 minutes, then drain excess water.
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In a food processor, add the peanuts, almonds, dates, vanilla & salt and process until a crumb that sticks together is formed.
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Transfer crumb into the lined tin and press mixture down firmly with your hands. Place in freezer to set for at least 1 hour.
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Once set, remove from freezer and spread Fix & Fogg Super Crunchy peanut butter evenly across the base. Sprinkle the freeze-dried raspberries evenly across the peanut butter, press down gently. Place back in the freezer for a further 30 minutes
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In a small bowl, melt together dark chocolate and coconut oil. Alternatively, for a refined sugar-free topping, add liquid coconut oil, cacao powder & maple syrup to a small bowl and mix until well combined.
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Remove tin from freezer and, working quickly, evenly drizzle chocolate topping across the peanut butter and raspberry layer. Place tin back in the freezer until chocolate topping has set.
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Remove bars from the freezer, slice into 8 even pieces and enjoy!
Notes:
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These bars can be stored in a sealed container in the freezer for up to 2 months.
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When serving, remove bars from freezer and allow to thaw for 10-15 minutes before devouring.
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For a paleo version of these bars, simply replace ¾ cup peanuts in the base with ¾ cup of any other nuts or coconut in the base, and replace the peanut butter filling with the same amount of our Crunchy Almond butter.
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You can use raspberry jam or a homemade raspberry chia jam in the middle layer if you would prefer. Here is our go to chia jam recipe.