Raw Chocolate Peanut-Butter Bars

A nice little snack bar that requires zero oven-turning-on-ness, good-for-you ingredients, and a simple food processor...

It's summer, aka it's hot. We like healthy things. And there's a food processor in the pantry.

Sounds good to me. 

Let's get going.

First of all, a few deets: These bars are not "Reese's Peanut Butter Cup" copy cats. Nor do they want to be. They just want to be themselves. And they are totally delicious as themselves. Also, they are also just sweet enough and just rich enough - consider it a perfect balance of goodness. The bottom chocolate layer may seem familiar to you because it is almost identical to the Raw Cacao Truffles from a few weeks back. The ratio of ingredients is a little different from the truffles but is similarly rich and chewy. The middle layer is a scrumptious oat and peanut butter mixture and it's all topped with a creamy chocolate ganache.

Told you it sounded good.

But wait! There's more! These bars are made with all-natural, healthy ingredients... including the sweeteners. Win, win, win.

Okay, now let's get going.

Notes: I use this high-quality expeller-pressed coconut oil because it has no trace of coconut taste or scent, as does virgin coconut oil. In a bar like this, I prefer the chocolate and peanut-butter flavors to shine, and virgin coconut oil would bring another subtle flavor into the mix. 

** Update: I've been playing around with this recipe a little more and have discovered that I like to add more hemp and chia seeds. Here's what I've been doing: 1/2 cup hemp + 1/2 cup chia ground in a spice grinder (to get it all very finely ground). Add this to the oats after they've been processed in the food processor. This hemp+chia mixture substitutes for 1/2 cup of the walnuts, so decrease the total amount of walnuts to 1 cup.

Adapted from Nouveau Raw

Raw Chocolate Peanut-Butter Bars

bottom chocolate layer
1 1/2 cups walnuts (preferably soaked and dehydrated)
1 1/2 cups oats
1/4 cup hemp seeds
1 tablespoon chia seeds
2/3 cup raw cacao (or unsweetened cocoa)
1/4 teaspoon sea salt
10-16 Medjool dates, pitted
2 teaspoons vanilla
1-2 tablespoons water (if needed)

Place all ingredients in a food processor except the dates, vanilla, and water. Blend on high until everything is finely ground, a minute or two.

Add the vanilla to the food processor, then drop the dates in one at a time through the feed tube of the processor while it is running. You should end up with a mixture that appears as cake-like crumbs, but when pressed will easily stick together. If the mixture does not hold together well, add a few more dates or a couple drops of water.

Press the mixture evenly into an 8x8 baking pan with your hand. Place the pan in the freezer while you make the peanut-butter layer.

middle peanut-butter layer
1 1/3 cups oats
1/2 teaspoon sea salt
2/3 cup natural peanut-butter
1/3 cup raw honey
2 tablespoons expeller-pressed coconut oil, melted
1 teaspoon vanilla

Place oats in the food processor with the salt. Process until it becomes a fine powder.

Add the remaining ingredients and blend until well mixed. You may need to stop the processor a few times and scrape the sides with a rubber spatula to make sure the dough thorougly mixes.

Remove the pan of bars from the freezer. Place the peanut-butter mixture on top and press firmly with your hand to create an even layer. Return the pan to the freezer while you make the ganache topping.

ganache topping
6 tablespoons raw honey (or light agave nectar)
1/2 cup raw cacao (or unsweetened cocoa)
1/4 cup expeller-pressed coconut oil, melted
1/8 teaspoon sea salt

Place all ingredients in a blender and process for a few seconds. Stop to scrape the sides with a rubber spatula, then continue to blend until smooth.

Remove the pan of bars from the freezer. Pour the ganache over the top and spread evenly. Cover the bars and chill in the refridgerator until ready to serve.

Yield: about 16 bars, depending on how large or small you cut them

This post shared on The Nourishing Gourmet and Beyond the Peel

Raw Cacao Hemp Truffles

Brooke's 12 reasons to rejoice as of late:

1. I planted my very first little herb garden. Eeek! So cute. I'm slowly learning how to take care of my little plants. Last night I noticed all but one (apparently oregano is pretty hearty) were completely wilted... Oops. I promptly watered them and this morning they've perked right back up. The herbs are now on a strict every-other-day watering schedule. Cross your fingers.

2. Springtime is glorious. I can't get enough of it. 

3. One of my best friends from high school is having her first baby in just a few weeks! I am honestly going to burst with excitement for her. 

4. Speaking of cute bellies and babies in them, another of my best friends is also expecting her second little one this fall! Her first is a handsome boy. I just love that my friends are having babies because then I get to hold them... Sigh. Favorite thing in this world.

5. My brain has adapted well to typing with precisely nine fingers. While cutting some things for school with one of those huge cutter things, I, um, well, chopped the end of my left index finger off. I know. Not a pretty thought. I will spare you the pictures of the injured digit. It's healing well... Enough said?

6. Four days from now my cousin, Nathaniel, is leaving for a two-year church mission to Denmark. He is seriously going to be an incredible missionary and I am so happy for him. 

7. My almost-eight-year-old brother and I had a little date night last night. We went "scootering" and he taught me how to jump with my scooter. Yes, the boy's got skillz. We also explored the so-called forest at the end of our street and found a little stream with some cute snails. We played for a while in the dirt and then headed home for ice cream sundaes complete with fresh cherries on top and a classic movie, Peter Pan. Love date nights with my little brother!

8. Summer break is two weeks away! That said, there is a major downside to this fact. I am really, really going to miss my sweet 4th grade students.

9. I am signing up for watercolor classes and I CAN'T WAIT! 

10. This summer I will be living vicariously through pictures and stories of my sisters' world-wide, awesome adventures. Sister #3 is in Peru as I type, and sister #2 is going to Ghana in a week. I'm so excited for them! And also extremely jealous, obviously. Growing up and having a real career is so hard... Wah, wah, wah.

11. I am actually updating my blog.

12. And it includes chocolate.

Oh my goodness. These little chocolate truffles are so awesome. Like, so. They are completely delicious and are super, duper, ooper healthy. Go make them now. And then also later, because you'll want to.

Notes: If you are interested in knowing the amazing health benefits packed in these little chocolate bites, head on over to Sarah Britton's post here. She explains the great benefits of raw cacao, walnuts, and dates. You can use either chia or hemp seeds in this recipe. Both are delicious and wonderfully good for you. To learn about chia seeds, which are also amazingly packed with nutrition, check out this page. And for some info on hemp, see here.  Enjoy!

Originally inspired by The Raw Brownie at My New Roots

Raw Cacao Hemp Truffles

1/2 cup walnuts
1/2 cup oats
1/4 cup hemp seeds
2 teaspoons chia seeds
1/4 cup raw cacao
1/4 teaspoon sea salt
6 to 8 Medjool dates, pitted

Place all ingredients in a food processor except the dates. Blend on high until everything is finely ground, a minute or two.

Add the dates one at a time through the feed tube of the processor while it is running. You should end up with a mixture that appears as cake-like crumbs, but when pressed will easily stick together. If the mixture does not hold together well, add more dates or a few drops of water.

Scoop out tablespoon-sized portions of the dough and gently roll into balls. Dust with a little cacao, if desired.

Store truffles in a sealed containter in the fridge.

Yield: 12-14 small truffles

This post shared on The Nourishing Gourmet