No Bake Dark Chocolate + Peanut Butter Oat Bars (Edit recipe)

These 7 Ingredient No Bake Dark Chocolate + Peanut butter bars are for those who really love peanut butter and chocolate but don’t like overly sweet desserts (like me!) I started with a thick dark chocolate base using @theochocolate of course, the next layers were an oat mixture then a peanut butter and espresso filling, and finally covered the bar with more dark chocolate. The best part is that they are Incredibly easy to make, require absolutely no baking (just freezer time) and you can eat them anytime of the day! FYI, if you’re not a peanut butter fan, you can use any type of nut butter that you do like. If you don’t like dark chocolate then use white or milk chocolate.

2 hours and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	175
Fat:	14 g
Carbohydrates:	9 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	53 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by Inspired with a Twist

View original recipe

Serves: 16

Ingredients

1 cup Rolled Oats
1/4 cup Coconut Oil, plus 4 tbsp
1/4 cup Honey, or maple syrup
3 tsp Vanilla Extract
1.5 cup Peanut Butter, plus 4 tbsp, creamy and unsalted
1 Tbsp Espresso Powder
1/4 cup unsweetened Coconut Flakes
3 cup Dark Chocolate, 85% dark chocolate and semisweet chocolate chips mixed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a square baking pan with parchment paper. Use an 8x8.
In a small bowl, melt together 1 1/2 cups chocolate and 2 tbsp peanut butter and 2 tbsp of coconut oil in the microwave until melted. Pour the chocolate into the prepared pan smooth it out and tap against the counter until the chocolate is in an even layer. Transfer to the freezer for 15 minutes to set.
In a small saucepan on medium, Add coconut oil, the oats, 1/2 of the honey (you can add more according to your taste) and a couple of tsps of vanilla extract. Mix until it all comes together. After the 15 minutes in the freezer, spread the oat mixture over the chocolate base. Place it back in the freezer while you make the peanut butter layer.
In a bowl, add the peanut butter and espresso powder. Stir in the honey (till you get the sweetness you desire) and the remaining vanilla. Mix until smooth. Spoon the mixture over the oats and place it back into the freezer.
Melt the remaining chocolate, 2 tbsp coconut oil + 2 tbsp peanut butter in the microwave until melted. I do it in 25 seconds increments until it’s smooth and melted. Pour the chocolate over the peanut butter layer and smooth into an even layer. Cover and place in the fridge for 2 hours or until set.
Slice into bars by running a very sharp knife under hot water, dry the knife and immediately cut into bars.
Enjoy!