Believe In Yourself

devilishlyskinny:

Raw Chocolate Peanut Butter Bars [x]
Yields: 16 Bars approximately. 

Ingredients:

Bottom Chocolate Layer

• 1 1/2 cup walnuts
• 1 1/2 cup oats
• 1/4 cup hemp seeds
• 1 Tbl chia seeds
• 2/3 cup raw cacao (or unsweetened cocoa)
• 1/4 tsp sea salt
• 10-16 Medjool dates, pitted
• 1 tsp vanilla
• 1-2 Tbl water (if needed)

Middle Peanut Butter Layer

• 1 1/3 cup oats
• 1/2 tsp seaa salt
• 2/3 cup peanut butter
• 1/3 cup light agave nectar (or mild honey)
• 2 Tbl refined coconut oil, melted
• 1 tsp vanilla

Ganache Topping

• 6 tbl light agave nectar
• 1/2 cup raw cacao (or unsweetened cocoa)
• 1/4 cup refined coconut oil, melted
• 1/8 tsp sea salt

Directions:

Bottom Chocolate Layer

1. Place all ingredients in a food processor except for the dates, vanilla, and water. Blend on high until everything is finely ground, a minute or two.
2. Add the vanilla to the food processor, then drop the dates in one at a time through the feed tube of the processor while it is running. You should end up with a mixture that appears as cake-like crumbs, but when pressed will easily stick together. If the mixture does not hold together well, add a few more dates or a couple drops of water.
3. Press the mixture evenly into an 8x8 baking pan with your hand. Place the pan in the freezer while you make the peanut butter layer.

Middle Peanut Butter Layer

1. Place oats in the food processor with the salt. Process until it becomes a fine powder.
2. Add the remaining ingredients and bled until well mixed. You may need to stop the processor a few times and scrape the sides with a rubber spatula to make sure the dough thoroughly mixes.
3. Remove the pan of bars from the freezer. Place the peanut butter mixture on top and press firmly with your hand to create an even layer. Return the pan to the freezer while you make the ganache topping.

Ganache Topping

1. Place all ingredients in a blender and process for a few seconds. Stop to scrape the sides with a rubber spatula, then continue to blend until smooth.
2. Remove the pan of bars from the freezer. Pour the ganache over the top and spread evenly. Cover the bars and chill in the refridgerator until ready to serve.

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Note: Light agave nectar is specified for its mild flavour. Refined coconut oil is specified for its lack of coconut taste or scent. It is personal preference of the original author that the chocolate and peanut butter flavours are more easily tasted, and using unrefined coconut oil would bring another flavour into the mix, thus dulling the other flavours. Both stronger agave nectar and unrefined coconut oil could be used in this recipe with no alterations to ingredient size, with the only note-able difference being the flavours presented in the final dish.