Oat and Peanut Butter Chocolate Bars
These energy bars are ready in just 10 minutes without the need for an oven. The creamy base of oats and peanut butter is enriched with almonds and raisins, while the chocolate coating adds a tasty touch. After resting in the refrigerator for at least 2 hours, they will be ready to enjoy as a nutritious snack or quick breakfast.
Ingredients
For the Base
- 180 gr rolled oats
- 60 gr raisins
- 75 gr almonds unsalted
- 20 gr grated coconut unsweetened
- 2 gr salt a pinch
- 120 gr peanut butter creamy
- 80 gr maple syrup or agave
- 30 gr coconut oil
- 5 gr vanilla extract 1 teaspoon
For the Chocolate Glaze
- 30 gr dark cocoa powder powder
- 80 gr honey or maple syrup
- 30 gr melted coconut oil
- 2.5 gr vanilla extract half teaspoon
Instructions
Initial Preparation
- Lightly grease a 20x20cm square pan and line it with parchment paper, leaving edges to facilitate removal once solidified.
- Have all measured ingredients ready for quick assembly.
Preparing the Oat and Peanut Butter Base
- Place oats, almonds, raisins, and salt into the food processor.
- Process until you get a homogeneous mixture with well combined ingredients.
- In a saucepan over low heat, melt the peanut butter together with maple syrup (or agave) and coconut oil.
- Remove from heat and add vanilla extract, mixing well.
- Pour the liquid mixture into the food processor over the oat mixture.
- Process again until all ingredients are perfectly incorporated and the mixture is compact.
- Transfer the dough into the prepared pan and press firmly with the back of a damp spoon to create a smooth, even surface.
Preparing the Chocolate Glaze
- In a small bowl, combine cocoa powder with honey (or maple syrup), melted coconut oil, and vanilla extract.
- Mix vigorously until you get a smooth, glossy glaze.
- Spread the chocolate glaze evenly over the oat base, trying to create a uniform layer.
- Refrigerate for at least 2 hours, or until the bars are well solidified.
Notes
Cutting and Storage
Once solidified, remove the block from the pan lifting the parchment paper.Cut into bars of desired size with a sharp knife.
Store the bars in an airtight container in the refrigerator to maintain optimal texture.