Recipes

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:

1. Line a loaf pan with parchment paper and set aside.
2. 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.
3. Press the mixture into the lined loaf pan.
4. Top with 1/4 cup walnuts and 1/4 cup coconut.
5. 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.
6. 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.
7. Remove squares from the freezer and top with melted chocolate. Place back into the freezer for 2 hours to harden before cutting.
8. 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.