Peanuts and Chocolate - 4 Layer Bars
Vegan, high protein, gluten-free, dairy-free, refined sugar-free, single-serving
These are beautiful 4-layer bars. 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 summer treat and endurance fuel. Simple recipe, bakes in 12 minutes.
Peanuts and Chocolate - 4 Layer Bars
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023
Ingredients
Crust
3 cups oat flour
4 tablespoons coconut oil, solid or at a cool room temperature
1/2 cup maple syrup
1 tablespoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
Peanut butter
1/2 cup unsalted peanut butter
1/4 cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
1/4 teaspoon salt
Fudge
3/4 cup unsalted peanut butter
1/2 cup coconut oil, melted
1/4 cup maple syrup
1/2 cup + 2 tablespoons cocoa powder
1/2 cup roasted peanuts
Topping
1 cup dark chocolate chips 70-80%
1 tablespoon coconut oil
large crystal salt
Makes 48 bars
Instructions
1. Crust: Preheat oven to 350 degrees. Prepare 2 cupcake tins using coconut oil to coat the bottoms and sides for a non-stick surface.
2. In a medium bowl add oat flour, coconut oil, maple syrup, vanilla, salt and baking powder. Stir to combine. Scoop 1 tablespoon of oat crust mixture into each cupcake tin. Press down firmly with your fingers to compress the crusts. Bake for 12 minutes. When finished baking, place in the refrigerator to cool completely before adding layers.
3. Peanut Butter: Combine peanut butter, maple syrup, coconut oil, vanilla and salt in a microwave safe bowl and microwave for 30 seconds. Stir to combine into a smooth sauce.
4. Once the crusts are completely cooled, spread the peanut butter layer evenly over the tops (2 teaspoons on top of each single cupcakes). Place into the freezer for 20 minutes.
5. Fudge: In a microwave safe bowl, melt the coconut oil for 45 seconds. Whisk in the peanut butter and maple syrup. Add cocoa powder, roasted peanuts and salt and stir to make a smooth chocolate fudge.
6. Once the peanut butter layer is frozen for 20 minutes, pour fudge layer evenly over the tops (2 teaspoons on top of each single cupcakes). Place back in the freezer for 20 minutes.
7. Remove from freezer and tease each cup out of the cupcake tin. In preparation for chocolate dipping, place cupcakes on a clean piece of parchment paper. Let warm for 15 minutes before cutting in half with a sharp knife. Place back in freezer for 10 minutes.
8. Topping: 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)
9. Hold one bar in your hand and dip into the melted chocolate coating. Add a dash of large crystal salt to stick. Allow the dipped bars to harden in minutes.
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
Photos by Milkshake Creative