Breakfast Shredded Coconut Snacks
No-Bake Chocolate Peanut Butter Oat Bars
No-Bake Chocolate Peanut Butter Oat Bars
These delish bars choco-PB bars super easy to make and are made with Let’s Do Organic Shredded Coconut.
They are dairy free, gluten free, vegan, refined sugar free! Recipe by @theminfulhapa
Check out that delicious chocolate date filling layered between delicious oat crumbles!
Ingredients
WET INGREDIENTS
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¾ cup peanut butter*, creamy & salted.
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⅓ cup maple syrup
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⅓ cup coconut oil
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⅓ cup coconut sugar
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1 tsp vanilla extract
DRY INGREDIENTS
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2 ½ cups – rolled oats
FILLING
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1 ¼ cup medjool dates, pitted (~14-16 dates)
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1, 3oz bar chocolate, chopped
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1 tsp coconut oil
Instructions
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Line an 8×8 pan with parchment paper and set aside. Add all wet ingredients to a medium-sized saucepan over medium heat and bring to a simmer.
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Once simmering, cook for 1 minute, scraping along the bottom of the pan to ensure mixture does not burn.
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Remove from heat and stir in dry ingredients.
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Add ⅔ of the PB Oat mixture to the parchment-lined 8×8 pan and press in a single layer. Move to the freezer to set while making filling and set aside remaining ⅓ of mixture to use later.
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Start on your filling. Add chopped chocolate bar and coconut oil to a microwave safe bowl and cook in 30 second increments until melted (~90 seconds total).
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To a food processor, add 1 ¼ cup pitted medjool dates and process ~1 minute, or until dates form into a ball.
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Add your melted chocolate to the blended dates and process until smooth.
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Remove 8×8 pan from freezer and top with chocolate date filling. Spread in a single smooth layer.
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Top with remaining ⅓ cup of PB Oat mixture, using your fingers to firmly press mixture into chocolate date filling.
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Move to freezer to harden, about 30-45 minutes.
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Cut into squares and store in the fridge for up to a week, or in an airtight container in the freezer for longer term storage (~1 month).
*if using unsalted peanut butter, add a pinch of salt to the dry ingredients.
