Description
Peanut butter chocolate oat bars that are dairy-free, sugar-free and low carb.
Ingredients
- FOR THE CRUST:
- ½ cups Earth Balance (or Coconut Oil Or Butter) (112g)
- ⅓ cups Erythritol (or Xylitol) (75g)
- 25 drops Toffee Liquid Stevia, Divided
- 1 teaspoon Vanilla Extract
- ¼ cups Old Fashioned Gluten Free Oats (25g)
- ¾ cups Almond Meal (105g)
- ¼ cups Coconut Flour (28g)
- FOR THE TOP LAYER:
- ½ cups Earth Balance (or Coconut Oil Or Butter) (112g)
- ¼ cups Unsweetened Cocoa Powder
- ¼ cups Vanilla Protein Power (optional)
- ¾ cups Creamy Natural Peanut Butter (195g)
Preparation
For the crust:
In a medium-sized saucepan, place Earth Balance, erythritol and 2 drops of toffee liquid stevia. Melt on the stove-top until bubbly. Turn heat down and add vanilla extract and gluten-free oats. Cook a few minutes.
Turn heat off and add almond meal. Mix with a whisk or a spoon to combine. Add coconut flour and again, mix to incorporate.
Pour into a greased 9 x 9 inch pan. I use a glass Pyrex container. Flatten evenly and let cool for about 15–30 minutes.
For the top layer:
In a medium-sized saucepan, combine Earth Balance, cocoa powder, and vanilla extract. Place on the stove-top on medium heat and mix with a whisk to combine. At this point, I add one scoop of vanilla protein powder. This step is totally optional. If you do not want to use any protein powder then go to the next step.
Add peanut butter and mix until melted and combined. Pour over the prepared crust and let cool completely before cutting into bars. You can speed the cooling process by placing your dish in the freezer for about 15 minutes.
This makes 9 to 16 bars depending on their size. I usually cut 9 bars.
