Description
These no-bake peanut butter granola bars, adapted from Christina Lane’s cookbook Sweet & Simple, are layered with gluten-free rolled oats, flaked coconut and dark chocolate. The recipe uses hormone-healthy coconut oil to harden them and coconut sugar for sweetness. Since my palate is fairly sensitive at this point, I only used half of the sugar called for and felt it was plenty. You do you!
Ingredients
- 2-¼ cups Gluten Free Rolled Oats
- ½ cups Finely Shredded Unsweetened Coconut Flakes
- Pinch Of Fine Sea Salt
- ½ cups Coconut Sugar (I Used Just 1/4 Cup And It Was Plenty For My Palate)
- ¾ cups Coconut Oil
- ¾ cups Creamy Peanut Butter (I Used Pecan-peanut Butter)
- 1 cup Chopped Dark Chocolate (preferably 70 Percent Cacao)
Preparation
Line an 8-inch square pan with parchment paper.
In a small food processor, add oats, coconut and a pinch of salt. Pulse about 7 or 8 times until oats are broken down and coarsely ground. Transfer to a large bowl.
Melt the coconut sugar in the coconut oil in a microwave safe bowl (about 20 seconds). Pour the mixture over the oats and stir to combine.
Divide the oat mixture in half and press half of it firmly into the bottom of the pan.
In a microwave-safe bowl, combine peanut butter and dark chocolate. Heat at 50 percent power, stopping every 30 seconds to stir. Remove the bowl from the microwave before everything is completely melted, about 90 seconds total. Let rest on the counter, stirring occasionally until smooth.
Pour the chocolate-peanut butter mixture on top of the crust, then sprinkle the remaining oat mixture over that. Cover and refrigerate for at least 4 hours, or until firm.
Store these bars in the fridge for up to 2 weeks.
