As a person who loves sweets more than BBQ and burgers, not having anything with any type of sugar has been difficult. However, in the “need” to try and find something “sweet” and fulfill this craving, I found a recipe that was close enough to many things I could eat and I was able to adapt to my lifestyle. And for me, it far beat expectations and satisfied the feeling for something “sweet.”
In my pre-cancer eating days, if I were to have these, I would say this bar is not sweet at all. Honestly, even now in my present situation, it is completely unsweet. However, since my no sugar vegan lifestyle change, this at least provided a small glimpse into some type of sweetness. Obviously, if you are allowed sugar, then by all means add in the maple syrup and vegan chocolate chips. But since I am not allowed that, I tried to make do as best as I could. But these were a hit for me and my changing sweetness level as they provided me exactly what I needed. They definitely look better than they taste, but will not disappoint you.
Ingredients:
Peanut Butter Bar
- ½ cup plus 2 tablespoons creamy natural organic peanut butter (no sugar added)
- ¼ cup plus 1 tablespoon melted coconut oil
- 2 teaspoons vanilla extract
- Heaping ½ teaspoon sea salt (depending on saltiness of your peanut butter)
- 2½ cups almond flour (See notes)
- 2½ tablespoons maca powder, optional
- 1/4 cup plus 1 tablespoon maple syrup, optional
- 1 cup vegan chocolate chips
Cacao Layer
- 1½ cups walnuts
- 2 tablespoons cacao or cocoa powder
- ¼ teaspoon sea salt
- 10 soft medjool dates (pitted)
- 2 tablespoons water
- Flaky sea salt for sprinkling on top, optional but recommended
Instructions
- Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, stir together the peanut butter, coconut oil, vanilla, and salt until combined (add maple syrup here if using). Add the almond flour and maca, if using, and stir to combine (the mixture will be thick). If using, fold in the chocolate chips.
- Place the peanut butter bar mixture into the pan and press into the pan creating a fairly level bar. Place in the freezer so that it firms up a bit while making the next layer.
- For the cacao layer: In a 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 large flaky sea salt if desired (yes, you want to do this or add before consuming). Freeze for 30 minutes (this will help them firm up, making them easier to cut), but longer will help firming them up. Remove and slice into bars. Store remaining bars in the fridge.
Notes:
- Original recipe calls for ¼ cup plus 1 tablespoon maple syrup and 1 cup of vegan chocolate chips in the peanut butter bar part. If you can eat sugar and/or are allowed to eat it, by all means add it in. This will make these bars nice and sweet and fulfill the sweet tooth craving.
- For extra sweetness, you can also add in 1/2 cup of vegan chocolate chips in the topping layer. Melt the chips and add in the food processor with the other ingredients.
- Coconut flour – So I have made this with a mixture of the two flours (almond and coconut) as well and works great. Just remember, when using coconut flour, you only use about a quarter of what is called for due to how absorbent the coconut flour is 1 cup almond flour = ¼ – ⅓ cup coconut flour). Many people use eggs for one cup of coconut flour to help bind. However, since this is vegan and eggs are not allowed, you can use a starch like arrowroot or tapioca to give the flour some elasticity and structure. but you would still want to add a flaxseed egg to it to help with moisture. other alternatives would be applesauce or mashed bananas.
- These bars freeze well. To thaw, let sit at room temperature for about 15 minutes
- If you do not have parchment paper or want to waste it, I have also used a glass baking dish and it worked out fine.
- Soaking the dates in warm water for 10 minutes prior to using can help improve texture and blend-ability.
Cancer Fighting Carnivore 