Peanuts and Chocolate - 3 Layer Bars
Vegan, high protein, gluten-free, dairy-free, sugar-free, single-serving
These are beautiful 3-layer bars that make the perfect endurance fuel. They start with a vegan, gluten-free oat crust, then comes the peanut butter layer, then the fudge chocolate layer and finally a layer of shiny, hard chocolate with large crystal salt. A perfect treat for a day where you need long-lasting energy. This recipe is my go-to power bar when I need a healthy treat to share on hikes with my friends and family.
Peanuts and Chocolate - 3 Layer Bars
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2010-2023
Ingredients
Crust
3 cups oat flour
1/2 cup maple syrup
1/4 cup coconut oil
1 tablespoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
Fudge
2 cups dark chocolate chips
2/3 cup crunchy peanut butter
2/3 cup full fat coconut milk
6 tablespoons maple syrup
2/3 cup roasted peanuts
1 teaspoon vanilla
Tops
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 48 rectangle bars
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Instructions
1. Preheat oven to 350ºF/180ºC. Prepare 2 cupcake tins or 2 square individual brownie tins using coconut oil. 24 total.
2. Crust: In a medium bowl add oat flour, coconut oil, maple syrup, vanilla, salt and baking powder. Stir to combine. Scoop 1 tablespoon oat crust mixture into each cupcake tin. Press down firmly with your fingers to compress the crusts. Bake for 12-14 minutes. When finished baking, place in refrigerator to cool completely before adding layers.
3. Fudge: Add first 4 ingredients into saucepan, melt over low heat for 1-2 minutes, stirring slowly. Once fudge is melted, remove from heat, stir in roasted peanuts and vanilla.
4. Using a spatula smooth over each crust 2 tablespoons of fudge. Freeze for 20 minutes.
5. Tops: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 minute at a time. Stir to combine into a glossy smooth chocolate coating. (May take a few times to completely melt).
6. Hold one bar upside down and dip into melted chocolate. Add large crystal salt on tops to stick. Allow bars to harden in minutes. Then cut each bar in half to make 48 total rectangle bars
Photos by Brian Byllesby
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