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VEGAN PEANUT BUTTER BARS πŸ˜‹

INGREDIENTS

 

For Base:

1 1/4 cups Shredded coconut

1/3 cup Peanut Butter Smooth

1/3 cup Peanuts

1/4 cup Cocoa powder or cacao powder

1/4 teaspoons salt

4 tablespoons Agave Nectar or maple syrup

1 tablespoon Water

For Peanut Butter Filling

3/4 cup Peanut Butter Smooth

1/4 cup Coconut Oil Melted

1/4 cup Agave Nectar

1/8 tsp salt

For Topping:

3 ounces Vegan chocolate

1 tablespoon Peanut Butter

1/4 teaspoon Instant Espresso optional

1 tablespoon Agave Nectar or maple syrup

1/2 tablespoon Coconut Oil Melted

INSTRUCTIONS

 

Prepare a 6- inch pan with baking paper and set aside.

To prepare base, combine all ingredients in a food processor. Process until you get a mixture that is fine and sticky. If it is to dry, add a touch more Agave Nectar. If too wet, a more shredded coconut. Press mixture firmly into the base of your tin and set aside.

To prepare Peanut Butter Filling, combine all ingredients in a microwave safe bowl. Microwave in 20 second intervals, stirring after each time. Continue this process until you get a smooth peanut butter mixture.

Pour mixture over base and spread out using a rubber spatula. Chill for 1 hour.

Prepare the chocolate topping by combining all ingredients in a microwave safe bowl and microwave in 20 second intervals, stirring after each time. Continue until you have a shiny and smooth chocolate mixture.

Pour over your set peanut butter filling, and use a rubber spatula to spread out.

Refrigerate for 4-6 hours, and then remove from the fridge and cut into squares.

NOTES

You may use Maple Syrup or any other liquid sweetener in place of Agave Nectar.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.

NUTRITION

Serving: 1serving

Calories: 253kcal

Carbohydrates: 16g

Protein: 7g

Fat: 20g

Saturated Fat: 7g

Sodium: 187mg

Potassium: 191mg

Fiber: 2g

Sugar: 11g

Calcium: 15mg

Iron: 1mg

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