getfood: Raw Peanut Butter Chocolate Nut Squares

الأربعاء، 18 مارس 2015

Raw Peanut Butter Chocolate Nut Squares

Over the past few years I've become especially smitten with raw treats, often packed with nuts and seeds, sometimes dried fruits, nut butters and coconut oil. Naturally sweetened, featuring quality ingredients, raw treats move beyond dessert and are an ideal way to pack some wholesome nutrition into a power snack for breakfast, lunch or a little after dinner treat.

Peanut butter is a weakness of mine, though I have no reason to feel guilty for that, and here it stars with walnuts, almonds, cashews, and coconut all topped with a thin layer of dark chocolate. I don't think I need to go into the blissful experience that a combination of peanut butter, nuts, chocolate and vanilla ensures. Naturally sweetened with maple syrup, you only need one small square to feel satisfied, though the temptation to eat more than you actually need is one that is hard to resist. You have been warned.

peanut butter squares with dark chocolate

Raw Peanut Butter Chocolate Nut Squares

Recipe by Lisa Turner
Published on March 18, 2015

Bars of raw walnuts, almonds, cashews, peanut butter and coconut topped with a thin layer of dark chocolate for a wholesome and none-too-sweet treat

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Ingredients:

1/2 cup walnut pieces
1/2 cup raw almonds
1 cup raw cashews
1 cup unsweetened dried grated coconut
2/3 cup natural chunky peanut butter
1/3 cup coconut oil, melted
1/3 cup maple syrup or honey
1 tablespoon vanilla
1/2 teaspoon sea salt

Topping:

1/2 cup dark chocolate chips
1 teaspoon coconut oil

Instructions:

In a food processor, blend the walnuts, almonds and cashews until the mixture is reduced to coarse crumbs. Add the coconut, peanut butter, coconut oil, maple syrup or honey, vanilla and sea salt. Process until the mixture is well blended and begins to hold together. Transfer this mixture to a 8 × 8 inch pan, and press down evenly and firmly into the pan. Refrigerate for 30 minutes or longer.
To complete the top layer, melt the chocolate chips in a small saucepan with a teaspoon of coconut oil over medium-low heat, stirring often. Spread the chocolate evenly over the bottom layer of the squares and return to the refrigerator until set.
Cut into 2 inch squares and enjoy. These will keep well covered in the refrigerator for at least a week, though it is doubtful they will last that long.

Makes 16 2-inch squares