Raw Peanut Butter Cookie Dough Superfood Bars
The best part – there’s no baking required! From here, you can dig them out of the pan if you need your snack NOW… otherwise let them firm up in the freezer for 20 or so minutes so that you can neatly cut them into squares.
This recipe makes 24 Bars
Time: 20 Minutes
Equipment: baking tray, large mixing bowl, wooden spoon, food processor, fridge/freezer, chopping board, chefs knife
INGREDIENTS:
Cookie Layer
▪ ½ cup plus 2 tablespoons creamy peanut butter
▪ ¼ cup plus 1 tablespoon melted coconut oil
▪ ¼ cup plus 1 tablespoon maple syrup
▪ 2 teaspoons vanilla extract
▪ Heaping ½ teaspoon sea salt
▪ 2½ cups almond flour
▪ 2½ tablespoons maca powder
▪ 1 cup chocolate chips
Cacao Layer
▪ 1½ cups walnuts
▪ 2 tablespoons cacao powder
▪ ¼ teaspoon sea salt
▪ 10 soft medjool dates
▪ 2 tablespoons water
▪ Flaky sea salt for sprinkling on top, optional
METHOD:
Line an 8×8-inch baking pan with parchment paper.
In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and maca and stir to combine (the mixture will be thick). Fold in the chocolate chips and press into the pan. Place in the freezer so that it firms up a bit while making the next layer.
In a small food processor, pulse the walnuts, cacao powder, and sea salt until the walnuts are well chopped. Add the dates and pulse to combine, adding 2 tablespoons water if the blade gets stuck. Process until smooth, then spread onto the cookie layer. Sprinkle with sea salt if desired. Freeze for 30 minutes (this will help them firm up, making them easier to cut). Remove and slice into bars. Store remaining bars in the fridge.
Finished bars can also be frozen. Let each bar thaw for about 15 minutes at room temperature.