Raw Peanut Butter-Oat Bars with Chocolate Ganache

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Raw Peanut Butter-Oat Bars with Chocolate Ganache

Published on April 23, 2015 | By |
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These are ridiculously easy, requiring no special equipment, no baking, and no trip to the grocery store – you probably have most of the ingredients in your pantry already.  They come together in 5 minutes (seriously) and just need about two hours to set up in the fridge.  They make a great school snack if you sub sunflower butter (naturally allergen-free) for the peanut butter, as they’re not too sweet and hold up well even out of the fridge.

Ingredient note: I use raw cacao here since this is an uncooked recipe and thus the amazing health benefits of raw cacao are preserved.  But they’ll be equally yummy with a good-quality cocoa powder.  I like the Terrasoul Organic Raw Cacao powder.

Ingredients

  • 1 cup oats
  • 1/2 cup creamy buckwheat cereal (see note below)
  • 1/3 cup + 1/4 cup melted coconut oil
  • 1/3 cup + 1/4 cup pure maple syrup
  • 1/2 cup organic creamy peanut butter
  • 1/4 cup sunflower butter (or sub in more peanut butter)
  • 1/2 cup shredded unsweetened coconut + more for sprinkling
  • 1 tsp vanilla extract
  • 2 TBSP raw cacao (or unsweetened cocoa powder)
  • flaky sea salt

Instructions

  • 1. MAKE THE BASE LAYER: Mix oats, buckwheat flakes (if using), 1/3 cup coconut oil, 1/3 cut maple syrup, coconut, vanilla, peanut butter, sunflower butter (if using) and a healthy pinch of sea salt together until the grains are evenly coated with the wet ingredients. Press into the bottom of a 9-inch square pan lined with parchment paper (let it overhang an inch or so on two sides). Set in fridge while making the ganache topping.
  • 2. MAKE THE CHOCOLATE GANACHE: Mix the 1/4 cup coconut oil, 1/4 cup maple syrup, cacao and a pinch of sea salt together until you get a thick frosting-like consistency. Spread over the base layer and sprinkle with shredded coconut to garnish. Put in the fridge until set, about 2 hours. When ready to serve, lift the whole thing out by lifting the two sides of parchment, then cut into squares. They keep nicely for at least a week in the fridge (or for months in the freezer, if they last that long). INGREDIENT NOTES:  I use a combo of oats & buckwheat flakes here, but you can use all oats if you don't want to deal with sourcing buckwheat flakes.  But they make a nice textural contrast, and are very nutritious (and still gluten-free).  I like the Bob's Red Mill version, which is pretty easy to find.  I also use a mixture of peanut and sunflower butter, but you can use all of one kind (or even try swapping in other nut or seed butters - almond would be nice).

One Response to Raw Peanut Butter-Oat Bars with Chocolate Ganache

  1. Catherine Okereke July 7, 2015 at 8:11 pm #

    These sound so tasty! Can’t wait to make them. And I’m with you on the new cookbooks…they make the best bedtime reading. But now I have your blog – makes pretty great reading!

    XO,

    Catherine

    Reply

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