No-Bake Peanut Butter Bars

No Bake Peanut Butter Bars
Robin Runner
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Ingredients

Crust
1cup organic, gluten free rolled oats (like Bob’s Redmill)
1cup almond flour
4tablespoons maple syrup
pinch of salt
Filling
2cups peanut butter (like Justin's)
2 large ripe bananas
1/3cup maple syrup
1/4cup melted coconut oil
1tablespoon vanilla extract
Toppings (Optional)
peanuts
chocolate chips
gluten-free pretzels
chocolate sauce drizzle ((1/3 cup of dark chocolate chips melted with a teaspoon of melted coconut oil – whisk and then drizzle over top of the bars)

Instructions

  1. Line your 8×8 glass baking dish with parchment paper overlapping the sides for ease of removal. Add the crust ingredients to your food processor and blend until you can pinch the ingredients together between your fingers and it sticks. Dump the crust mixture into your pan and press the mixture evenly throughout the bottom of the pan. You can either use your palms or the backside of a measuring cup. Ensure that the mixture is firmly pressed down.
  2. Add all of the filling ingredients into your food processor (no need to clean it out from the crust). Blend until smooth and creamy. Spoon that atop of your crust—spreading out with a spatula. Add optional peanuts and mini chocolate chips to the top.
  3. Cover and freeze until solid. Before serving, remove from the pan and slice into squares. Let the bars thaw for 10 minutes before serving. Freeze for storage.

This recipe from Knead To Cook and Honest Cooking was republished with permission. It originally appeared as Raw Peanut Butter Bars.

No Bake Peanut Butter Bars| Relish Recipes

Robin Runner