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Peanut Butter & Chocolate Fridge Bars

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.

Recipe credit:
Image credit: Jeremy Simons