Peanut butter date bars
A healthy and vegan dessert made with all natural ingredients. These peanut butter date bars are the best!
Servings: 12 servings
Equipment
- 1 Stand mixer or hand held mixer
- 1 high speed blender or food processor
- 1 Baking tray 10 x 7 inches
- Parchment paper
- Plastic wrap optional
Ingredients
Peanut butter layer
- 2½ cups (315 grams) almond flour
- 1 tsp cinnamon
- ½ tsp salt
- ⅔ cup (160 mL) all - natural peanut butter creamy or chunky
- ¼ cup (60 mL) melted coconut oil
- ¼ cup (60 mL) maple syrup
- 50 grams chocolate chunks we use 100% cacao (or dark chocolate chips)
Date layer
- 1½ cups (140 grams) chopped walnuts
- 2 tbsp cocoa powder
- ¼ tsp salt
- 10 Medjool dates, pitted
- 2 tbsp (30 mL) water
- 1 tbsp (15 mL) coconut oil, melted
Instructions
For the peanut butter layer
- In the bowl of your stand mixer mix together the almond flour, cinnamon and salt with a fork. Once combined add the rest of the ingredients for the peanut butter layer and mix well using the paddle attachment of your mixer.2½ cups (315 grams) almond flour, 1 tsp cinnamon, ½ tsp salt, ⅔ cup (160 mL) all - natural peanut butter, ¼ cup (60 mL) melted coconut oil, ¼ cup (60 mL) maple syrup, 50 grams chocolate chunks
- Prepare your baking tray by lining it with parchment paper allowing for there to be parchment paper hanging over on both long sides. Transfer the peanut butter layer to the baking pan and press it down evenly so that the entire surface of the pan is covered and it is uniformly distributed. We like to do this by laying a piece of plastic wrap over the peanut butter layer and pressing down on that and then smoothing it out.
- Cover with plastic wrap or parchment paper and then transfer to freezer for approximately 30 minutes. Meanwhile, prepare the date layer.
For the date layer
- Place all of ingredients for your date layer into the pitcher of your high speed blender or your food processor and blend until smooth. This may take a bit of time and you will need to pat the ingredients down intermittently to ensure that everything is getting blended or processed.1½ cups (140 grams) chopped walnuts, 2 tbsp cocoa powder, ¼ tsp salt, 10 Medjool dates, pitted, 2 tbsp (30 mL) water, 1 tbsp (15 mL) coconut oil, melted
- Once your date layer is a smooth consistency, remove the pan from the freezer, uncover the peanut butter layer and spread the date layer evenly and smoothly on top of it.
- Cover with plastic wrap or parchment paper and return to freezer until frozen.
- Once frozen, use a knife to help release your peanut butter and date layers and use a large knife to cut our your portions. Return to the baking pan and keep in freezer until ready to enjoy.
Notes
It is very helpful to portion out your peanut butter date bars once they are frozen and to return them to the freezer after doing so. This makes it easy to grab one whenever the craving hits!
Peanut butter date bars are best enjoyed slightly chilled. Allow to defrost in the refrigerator, or eat them still most frozen!