Skip to main content

Coconut Peanut Butter Chocolate Bars


I have not made a raw dessert in ages...actually a no bake dessert because technically the ingredients for this recipe are not all raw. Since I ditched the dates and started watching how many calories I eat, raw desserts aren't worth it and it's difficult to assess how many calories are in each serving. But last night I didn't care, I just whipped these up and honestly, didn't fully keep track of the measurements I used. So, as you follow this recipe, feel free to add or delete a little here and there based on your own kitchen expertise.

I didn't have enough peanut butter so I also used coconut butter and the combo is pretty tasty. I also used walnuts and coconut oil so these bars are high in fat. But you know what? It's good fat and it's a treat and who cares? Eat a little, just eat a bite or two and store in the freezer for a rainy or PMS type day.


Let me just talk about coconut palm syrup for a second. It is a liquid sweetener that is super duper sweet and very syrupy, even thicker than maple syrup, and normally pretty expensive but it was on sale for $3.99 at Whole Foods and I got two bottles. A little goes a long way and it makes a great sweetener for a crust or the cookie part of a dessert because it kind of holds it together. So the cookie part of this is very sweet but it turned out nicely. As I type this, I took another bite out of a bar, which I don't need to be doing since I ate alot at the vegan street fair.

Cookie:
1 cup of quick oats
1/4 cup or more of coconut palm syrup
1/2 cup of walnuts

Middle:
1/4 cup of peanut butter
1/4 cup of coconut butter
1/4 cup of coconut palm syrup
2 tbsp of coconut oil

Chocolate:
2 tbsp of coconut oil
1 heaping tbsp of coco powder
1/4 cup of unsweetened soy milk
2 tbsp of coconut palm syrup
A pinch of sea salt


In your food processor, process the cookie ingredients until it's a sticky crust. Press into a loaf pan. Process the middle ingredients and add more of whatever you need to add. It will be a creamy beige sweet caramelish consistency. Pour and spread on top of the cookie. Heat the chocolate ingredients on the stove until smooth and mixed then pour on top of the middle layer. Freeze overnight and the next morning slice and drool. I also sprinkled some sea salt on top.

I'm headed out to bike ride. Have a glorious weekend!

Popular posts from this blog

Chewy Energy Bars (no added sugar, vegan, gluten-free)

Energy bars with lot of fiber, minimal sugar and high protein are a great snack. I grab and just go and I feel full for the time that I'm out and about and I need to get things done. I love a few brands of energy bars but I also love making my own-it's easy to choose what ingredients go in them and you can make a bunch and freeze These particular bars are without sugar by default since I ran out of maple syrup. They are still so delish!


Three Ingredient Fudgy Brownies

These brownies did not come out of my brain as they are not my recipe. I found the recipe on instagram under @lilsipper. Her account is so so cool; she makes very cool, delicious looking food, mostly desserts, using very interesting ingredients and ingredients you would not think to use. For instance, this recipe is just fruit and cocoa powder and it makes the most delicious brownies. So, if you are on instagram or Facebook, follow @lilsipper. Her Facebook is @lmLilSipper.

Peanut Butter Vanilla Oat Milk Smoothie

I love trying new plant-based milks even though I usually buy West Soy unsweetened soy milk. I go for milks that have the least amount of ingredients and are organic. West Soy unsweetened plain soy milk is organic soybeans and water. Beautiful. If I don't buy milk, I make it myself, either almond or oat milk. Yesterday I bought oat milk and it is DELICIOUS!