Peanut Butter Chocolate Chip Bar
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~ raw, vegan, gluten-free ~
If you decide to make your own peanut butter from raw peanuts, click (here) to learn how to prep the peanuts before you make the butter. If you are new to raw peanuts, they do taste very different than the roasted version. Bob and I prefer the taste of roasted peanuts, so that is what I used in this recipe.
These bars are best enjoyed straight from the fridge or freezer. They can handle the kitchen counter for a day or so (depending on ambient temp), but whatever you do, don’t throw them in your purse or glove compartment. It could become a sticky mess.
If you can’t eat peanuts, feel free to use any other type of nut butter in the recipe. Enjoy!
Ingredients:
yields 16 bars
- 2 cups Medjool dates, pitted
- 2 cups raw almonds, soaked & dehydrated
- 1/2 tsp Himalayan pink salt
- 1/2 cup natural peanut butter
- 2 Tbsp soak water
- 1/2 cup raw chocolate chips or chopped dark chocolate
Preparation:
Pan Preparation:
- Line an 8 x 8″ ( or smaller) pan with plastic wrap. Set aside.
- I use Press N’ Seal.
- For the pan, I use one that has a removable bottom. I love it because I wrap the base with plastic wrap. For removal, I push the base up from the bottom of the pan and lift it out.
- You can use any shape of the pan that you have one, but I don’t recommend anything over 8 x 8 for this volume of batter
- You can also grease the pan with coconut oil.
Batter:
- Re-hydrating the Medjool dates.
- If the dried fruit is really dry and tough, I recommend re-hydrating it.
- Cover the dried fruit with enough hot water to cover it. Set aside for 15 minutes or until soft.
- Drain the soak water and hand-squeeze the excess water from the fruit.
- Rehydrating them will also soften the fruit, making it easier to blend into the recipe. Dry, hard fruit can gum up the food processor blade.
Assembling the ingredients:
- In the food processor, fitted with the “S” blade, place the almonds and salt in the bowl. Process until the nuts resemble a very small crumble. Pour into a bowl and set aside.
- Don’t over-process the nuts to where they start to reach a paste-like texture.
- Back in the food processor, combine the Medjool dates, peanut butter, and 2 Tbsp of the soak water until well blended.
- Add the nuts back in and pulse the batter a few times. Then run the processor until the batter comes together like a dough.
- Transfer the batter to the pan.
- Press evenly and firmly. I recommend wetting your fingers, so the batter doesn’t stick to them.
- You can also use a flat spatula to create a smooth surface on the bars.
- Place in the fridge or freezer for 30+ minutes to firm up.
- Remove and slice into bar shapes.
- Tightly wrap each bar individually in plastic wrap.
- The bars will keep at room temp for roughly 2 days / 1 month in the fridge / 3 months in the freezer.
© AmieSue.com
Tags: Dairy Free, Gluten Free, No Dehydration Required, Refined Sugar Free, Soy Free, Vegan
Mmmm….I love larabars! My favorite is the PB & Jelly one. I’m going to have to try to make these!
Ohhhh peanut butter and jelly. That sounds scrumptious!
I was making my own version of LARABARS for my business awhile ago and had to stop because I found they were too time consuming. Is there a particular knife that you like to work with while making these? Also, do you know of any good product sealers that aren’t too ridiculously expensive? I was wrapping them in plastic wrap which is very unprofessional and time consuming.
Catherine,
Aaah let’s talk knives, yet another passion of mine. :) Ok, ok, so I have a lot of passion for things… life. :) For bars I tend to use this knife…
http://www.amazon.com/Shun-DM0706L-Classic-Left-Handed-Stainless-Steel/dp/B000FR5TB8/ref=sr_1_48?s=home-garden&ie=UTF8&qid=1330698900&sr=1-48
I swear by the Shun knives. Mind you, I am a lefty so the knife I pulled up is a left handed one. But you don’t have to own such a knife, for cutting bars a knife with a straight edge that is nice and long get’s my pick. Keep your knives sharp too, that makes all the difference. One other trick when cutting up raw desserts is to wipe the blade off in between cuts. This will help in getting very clean edged sides. Even dipping the knife in hot water or under a faucet of hot water helps.
Good to hear from you Catherine… be blessed my friend :)
I can’t believe I didn’t think about using a square cheesecake pan and parchment….as well as a press, haha.
Good morning Catherine,
I LOVE, just LOVE Spring form pans…. of all shapes and sizes. One just can’t have enough in my book. I use them for everything. If anyone wants to send me a love offering gift, I will take it in Spring form pans. hehe :)