Delicious, no-cook, snack recipe? Yes, please!
Ingredients (makes 19)
- 55g (1/3 cup) roasted unsalted peanuts
- 30g (1/4 cup) raw cacao powder
- Pinch sea salt
- 140g (1 1/2 cups) rolled oats
- 95g (1/2 cup) raisins
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- Roasted unsalted peanuts, extra, finely chopped, to serve (optional)
- Sea salt, extra, to serve (optional)
Peanut butter filling
- 2 large (about 430g) ripe bananas, peeled, chopped
- 130g (1/2 cup) natural smooth peanut butter (no added sugar or salt)
- 65g (1/3 cup) raisins
- 60ml (1/4 cup) melted coconut oil
- 1 tbsp maple syrup
- 1 tbsp coconut flour
- 1/4 tsp sea salt
Chocolate topping
- 50g (1/2 cup) raw cacao powder, sifted
- 85g (1/3 cup) solidified coconut oil
- 80ml (1/3 cup) maple syrup
Step 1
Grease the base and sides of an 18cm (base measurement) square cake pan. Line with baking paper, allowing the sides to overhang. Place peanuts, cacao, salt and 1 cup oats in a food processor and pulse until just finely chopped. Add the raisins, oil, maple syrup and remaining oats. Process until well combined. Press into base of prepared pan. Use a straight-sided glass to smooth the surface. Place in the fridge for 1 hour or until firm.
Step 2
For the filling, use a high-speed blender to blend the banana, peanut butter, raisins, oil, maple syrup, flour and salt, scraping down the sides occasionally, until very smooth. Spread over oat base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm.
Step 3
For the chocolate topping, place ingredients in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring constantly, for 3 minutes or until mixture is smooth and thickened. Pour over the filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set. Cut into 18 bars. Sprinkle with extra peanuts and salt, if using. Store in a lined airtight container in fridge for up to 1 week.
