No-Bake Peanut Butter Cream Bars.
A creamy, delicious topping sits on a crust made of oats and dates. This is a delicious and light dessert!
Ingredients
- 8 Medjool Dates pitted
- ¾ cup gluten free old fashioned oats
- 11 ounces coconut cream* 1 ⅓ cup
- 2 Tablespoons maple syrup
- ⅜ cup peanut butter
- ⅓ cup dairy free chocolate chips
Instructions
- Line a 5x8 loaf pan with parchment paper so that it hangs over the sides.
- Place the pitted dates and the oats in a food processor, and process until combined. Press this mixture into the bottom of the loaf pan.
- Place the coconut cream, peanut butter, and maple syrup in the blender and blend until smooth.
- Pour the peanut butter cream over the crust. Cover the pan with plastic wrap and refrigerate until firm, about 2-3 hours.
- Place the dairy free chocolate chips in the microwave and heat for about 60 seconds until melted.
- Remove the bars from the refrigerator, and use the edges of the parchment paper to gently remove the dessert from the pan. Place it on a flat surface, and slice into bars with a sharp knife.
- Drizzle the peanut butter bars with the melted chocolate. Enjoy! Store leftover bars in the refrigerator.
Notes
*I used the So Delicious Culinary Coconut Milk for this recipe, which is like a thick coconut cream. If you can't find that brand, I would recommend Taste of Thai, which is quite thick. Alternatively, you can take a can of full fat coconut milk, place it in the refrigerator for 24 hours and then scoop out the coconut cream, leaving the liquid behind.
Nutrition
Calories: 461kcalCarbohydrates: 47gProtein: 8gFat: 30gSaturated Fat: 19gSodium: 77mgPotassium: 547mgFiber: 5gSugar: 31gVitamin A: 50IUVitamin C: 1.5mgCalcium: 59mgIron: 2.9mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!