PB & J Bars

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PB & J Bars


Ingredients

  • Base:
  • 1 cup ground buckwheat or buckwheat flour
  • 1/2 cup coconut flakes
  • 9 medjool dates pitted and chopped
  • 2 tbsp melted coconut oil
  • 1/2 tsp salt
  • 1 tsp vanilla
  • Preheat oven to 180°c / 350°f. Blend all ingredients in a food processor til it forms a dough. Press into a lined tray with at least an inch height edge. Bake for 10-15 mins until golden. Cool.
  • Meanwhile:
  • Caramel layer:
  • 3/4 cup macadamia nuts (if you don’t have sub for cashews)
  • 1/2 cup coconut oil not melted
  • 1/3 cup maple syrup
  • 3/4 cup peanut butter
  • 1 tsp vanilla
  • 1/4 tsp salt
  • Blend all in the food processor until well combined and press onto cooled cookie base. I like to make sure it’s nice and smooth for the next layer.
  • Chia jam layer:
  • 1.5 cups frozen raspberries thawed.
  • 2 tbsp water
  • 1 tbsp maple
  • Blend all til smooth and then transfer to a bowl and stir 2 tbsp of chia though raspberry mix.
  • Allow to sit for 30 mins atleast to set, then spread over the caramel layer.
  • Place slice in freezer while you make the chocolate.
  • Chocolate layer:
  • 3/4 cup coco oil
  • 3/4 cup raw cacao powder
  • 1/3- 1/2 cup maple syrup
  • Pinch salt
  • Over low heat, melt oil & sweetener, whisk in cacao & salt.
  • Once smooth take off heat and pour over slice.
  • Freeze for 30 mins before serving.
  • Keep in the freezer or fridge depending on how you like to eat it!

Instructions

  1. Over low heat, melt oil & sweetener, whisk in cacao & salt.
  2. Once smooth take off heat and pour over slice.
  3. Freeze for 30 mins before serving.
  4. Keep in the freezer or fridge depending on how you like to eat it!

 

 

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