I tend to do things in spurts. Today was one of those days. Within a few hours I ran errands to Target, Hannaford, meal prepped and made a dessert. I haven't posted many recipes on this site in quite some time (don't kill me). If you follow my instagram, @the_hungrycollegegirl, you will see breakfast, lunch, dinner and food shopping ideas. This recipe was worthy of a blog post; you know this treat is amazing when you and your roommates sit and eat and pieces for a solid 10 minutes. Sometimes you need a heavenly chocolate treat to satisfy your sweet tooth and to get your mind off of the stress that life can bring. The combination of dates, peanut butter, agave, chocolate and sea salt is deadly addicting. It contains fiber from dates, protein and fat from the peanut butter all engulfed in dark chocolate. What makes this recipe even better- it's easy to make. All you need is a food processor and a freezer.
No Bake Peanut Butter Bars
Bottom Chocolate Date Layer:
1 cup packed, pitted medjool dates (I use TJ's)
1 cup almond meal (literally just ground almonds-your food processor can do this for you if you have whole almonds)
2 heaping tbsp unsweetened cocoa powder
1 tbsp coconut oil
1 tbsp agave nectar (or maple syrup)
pinch sea salt
*combine ingredients in food processor until ingredients begin to clump together. Line a small pan with parchment paper and add mixture. Press and form an even layer. Freeze for 15 minutes or until hardened.
Middle Peanut Butter Layer:
1 cup salted, smooth peanut butter
2 tbsp agave
*Natural peanut butter should have enough excess oil where you don't need any extra coconut oil to make the layer spreadable
**Once bottom layer has hardened, evenly spread peanut butter layer over the top
Top Chocolate layer
1 cup Ghirardelli 60% baking chocolate chips
2 squares Lindt 90% chocolate (for more richness, I ran out of chocolate chips above LOL)
1 tsp coconut oil
1 tsp vanilla extract
*Melt together for 30 seconds in microwave--or more if needed-and slowly stir the chocolate chips until smooth
**Pour over peanut butter layer evenly. Crack sea salt on top of chocolate. Pop back into freezer for 2 hours, cut and serve.
These taste best when they have thawed for about 10 minutes outside of the freezer. My mouth might be salivating while I type this. Seriously....please make this recipe if you know what's good for you.