Chocolate Coconut Peanut Butter Squares
Ingredients:
No-Bake, Dairy Free, Gluten Free, Vegan
Prep Time: 15 minutes
Total Time: 2 hours 35 minutes
Yield: 12 squares
- 1/4 cup (45g) Peanuts Chopped, Dry Roasted
- 3/4 cup (100g) Walnut Pieces; divided
- 3/4 cup (120g) Dates Loose Pack, Pits Removed
- 3/4 cup (75g) Sweetened Coconut, Flake; divided
- 1/3 cup (35g) Cacao Powder
- 1/2 tbsp Vanilla Extract
- 1 tbsp Oat Milk (optional)
- 1/2 cup (150g) Natural Smooth Peanut Butter
- 3-4 tbsp Maple Syrup
- Pinch of Salt
- 1 cup (210g) Callebaut Dark Chocolate Callets
- 2-3 tsp Organic Virgin Coconut Oil; divided
Directions:
- Line a loaf pan with parchment paper and set aside.
- Add peanuts, 1/2 cup walnuts, dates, 1/2 cup coconut, cacao powder, and vanilla extract to a blender or food processor. Blend until mixture comes out sticky. Add in the optional oat milk if mixture is too dry and mix.
- Press the mixture into the lined loaf pan.
- Top with 1/4 cup walnuts and 1/4 cup coconut.
- In bowl mix together peanut butter, maple syrup and salt. Stir until a caramel texture has formed. If your peanut butter is not oily you can add 1 tsp of melted coconut oil. Spread over the base mixture in the loaf pan. Place in the freezer for 20 minutes to firm up slightly.
- While the squares are in the freezer, add dark chocolate and 2 tsp coconut oil to a microwave safe bowl. Heat in the microwave in 30 second intervals, stirring in between until the chocolate is smooth.
- Remove squares from the freezer and top with melted chocolate. Place back into the freezer for 2 hours to harden before cutting.
- Cut squares into 12 pieces and enjoy!
NOTE: Store in an airtight container in the freezer. Remove from the freezer 5-10 minutes before eating to thaw slightly.