These are the most delicious bars which contain only five ingredients. Sweet, fudgy and quite healthy too. The recipe is vegan, gluten-free, refined sugarfree and so easy to make!
PEANUT BUTTER BARS
Are you like me and want things to go fast? Then these peanut butter bars are perfect for you. What about a healthy dessert that is kind of healthy, vegan, glutenfree and refined sugarfree and plant-based protein-rich. Also, super easy to make!
GLUTEN-FREE PEANUT BUTTER BARS
To make sure these peanut butter bars are gluten-free I used certifed gluten-free oat flour. So if you are celiac, make sure to buy that.
If you want to replace the oat flour with another flour, you can replace the oat flour with almond flour or coconut flour. The dough will be a bit heavier due to the fact that both coconut flour and almond flour contains a higher level of healthy fats – in contrast to the oat flour.
CAN I STORE THE BARS IN THE FREEZER?
Yes, yes and yes. The bars are perfect to keep in the freezer and pick out whenever your craving kicks in. Make sure to freeze some bars in as soon as possible after preparing.
EASY PEANUT BUTTER BARS
FOR THE BASE
15 soft dates
2 cups oat flour
Add water/nut milk if the dough is too dry
FOR THE PEANUT BUTTER LAYER
1 cup peanut butter
4 – 5 tbsp agave syrup
FOR THE CHOCOLATE
100g vegan ‘milk’ chocolate
Start with pitting the dates and place in a bowl. Add the oat flour and some plant milk if the dough is too dry. It all depends on how “moisty” the dates are.
Place the dough in a form. I used a bread form (30cm).
In another bowl – add the peanut butter and agave syrup and blend together. Pour the batter over the oat and date dough. Place in the freezer for 20 minutes.
Melt the vegan chocolate and pour over the peanut butter layer. Freeze again until the chocolate has set. You can also let it set in the refridgerate.
Cut the cake in squares and enjoy!