Peanut butter chocolate bars. Vegan. Gluten free.
Happy Monday my friends! Happy to be home & back in my kitchen cooking. We’ve been traveling over the past several days for a quick trip to my daughter’s university to meet her academic advisor and schedule her classes this fall. As much fun as it was, 10 hours in the car each way was quite enough for family bonding for me.
Today was back to normal life. Up early to hit the gym and then home to cook for clients. My daughter shared this recipe with me a year a two ago, sadly I don’t know the original source but I’m trying to identify to him/her credit. This is a fun, and super easy, recipe that kids and easily prepare. It’s also a lovely cool treat as you store in the freezer or fridge. Sweet, salty chocolatey perfection. These are wonderful for parties, BBQ’s, a foodie treat for a friend –whatever or whenever you need a treat. They store nicely in an airtight container for weeks on end (esp. in the freezer).
2 cups of unsalted peanuts
1/4 cup of melted coconut oil (I used triple filtered so it doesn’t have a coconut flavor)
1/4 cup of maple syrup
1/2 tsp of Himalayan sea salt
Place the nuts into a food processor and pulse down to a fine crumble (avoid over-blending or it will turn to peanut butter).
Then add your oil, syrup and salt. Blend until it resembles this texture –
Line your 8×8 pan with parchment (I’ve found that chip clips aid in keeping it in place).
Add your peanut mixture and press that down evenly. Place that in the freezer to chill while you make the chocolate mixture.
Chocolate peanut butter layer ingredients:
7 oz of vegan chocolate, chopped
1/3 cup of maple syrup
1 tsp of vanilla extract
1 cup of smooth peanut butter
Salt for topping (optional)
Melt your chocolate over a double boiler or use a microwave safe bowl in the microwave. Once melted, add syrup and vanilla. Whisk to combine. Once incorporated, then add the peanut butter and whisk to combine nicely. The texture will resemble a thick icing.
Add the chocolatey layer to the top of the chilled peanut base. Spread evenly throughout. Top with course salt if desired and return to the freezer for 2 additional hours.
Once chilled through, remove by lifting the overhanging edges of the parchment paper and place on a cutting board.
Store in the freezer or fridge. Devour 🙂
Sunday: 22.27 cycling (on trails)
Monday: 46 minutes weightlifting and 40 minutes on the elliptical
I meet with my ortho on Friday to check in on my knee progress. I’ve not had any swelling or pain since the draining and steroid injection. Fingers crossed that I get cleared to start running again 🙂
— Knead to Cook