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No-bake Peanut Butter Bars

by Roman Jewell

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:

  • 3/4 cup peanuts

  • 3/4 cup almonds

  • 3/4 cup dates

  • ½ teaspoon vanilla

  • ¼ teaspoon salt

Filling:

Topping:

  • 1 cup dairy free dark chocolate

  • 1 tablespoon coconut oil

  • ¼ cup freeze-dried raspberries

or for a refined sugar-free topping:

  • 3 tablespoons liquid coconut oil

  • 3 tablespoons cacao powder

  • 1+½ tablespoons pure maple syrup

  • ¼ cup freeze dried raspberries

Method:

  1. Line a 20cm x 20cm square tin with baking paper and set aside.

  2. Place dates in a small bowl and cover with boiling water. Leave to soak for 10 minutes, then drain excess water.

  3. In a food processor, add the peanuts, almonds, dates, vanilla & salt and process until a crumb that sticks together is formed.

  4. Transfer crumb into the lined tin and press mixture down firmly with your hands. Place in freezer to set for at least 1 hour.

  5. 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

  6. 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.

  7. 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.

  8. Remove bars from the freezer, slice into 8 even pieces and enjoy!

Notes:

  • These bars can be stored in a sealed container in the freezer for up to 2 months.

  • When serving, remove bars from freezer and allow to thaw for 10-15 minutes before devouring.

  • 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.

  • 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.

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