Peanut Butter Choc Bars

Written By Ellie

This one is perfect for the kids to make these school holidays! There is no baking involved and it only takes 15minutes to make. Peanut butter and chocolate have to be the best combo going around, but if you do need to substitute the peanut butter and almond meal to make it nut free you could use tahini and just a plain flour like wholemeal or spelt.

This recipe is gluten and dairy free (if you use pana organic mylk choc chips like we did).

INGREDIENTS NEEDED-

  • 1 cup natural peanut butter (we always use mayvers smooth)

  • 1/3 cup pure maple syrup

  • 1/4 cup coconut oil (plus an extra 2 tablespoons to melt the chocolate)

  • 2 cups rolled oats

  • 1/4 cup almond flour

  • 1 cup chocolate chips (we always use pana organic mylk choc chips)

METHOD-

Mix peanut butter, maple syrup and coconut oil together. Add in oats and almond flour and mix until well combined. Press the 3/4 of the mixture into a small tin (I used a rectangle loaf tin) and pop in the fridge while you melt the chocolate. Melt chocolate chips with the 2 extra tablespoons of coconut oil. Pour melted chocolate over the bar. Spread clumps of remaining mixture on top of the chocolate, lightly pressing it in. Let it set in the fridge or freezer for a couple of hours. Slice it up into bars and enjoy!

NOTES-

Store in an airtight container in the fridge for up to a week. Or freeze for up to 3-4months.

WANT MORE YUMMY RECIPES LIKE THIS?

My 20 Lunchbox Snack Ebook has lot’s of kid friendly recipes like this one and can be purchased below

Ellie
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