Chocolate Peanut Butter Oat Bars
No bake revel bars with an oat shortbread crust filled with creamy lick-your-fingers chocolate peanut butter ganache.
Servings: 16 bars
Calories: 172kcal
Ingredients
Oat Shortbread Crust
- 162 g (1¾ cup) oat flour
- 103 g (1 cup + 2 tbsp) rolled oats
- 105 mL (½ cup) olive oil*
- 28 g (2 tbsp) maple syrup
- 1-2 tbsp plant based milk
- ½ tsp ground cinnamon
- ¼ tsp salt
Chocolate Peanut Butter Ganache
- 150 g (scant 1 cup) dark chocolate* ,chopped
- 110 g (¼ cup + 3 tbsp) natural peanut butter ,room temperature
Instructions
- Line an 8x8" pan with parchment paper and set aside. Place all the crust ingredients in a large bowl and mix thoroughly. Take a bit of the dough and press it together in your palm. If it holds together well then it's perfect. If it's a bit crumbly add some more maple syrup or milk, a tablespoon at a time, depending if you want a sweeter crust or only want to add more moisture.
- Tightly pack ⅔ of the crust mixture into the lined pan, evenly spreading it out to the corners. Place the pan in the fridge or freezer to chill. Setting ⅓ of the crust aside.
- Meanwhile, make the ganache. Using the double broiler method, place a pot of water over low heat and place a bowl over the pot. Make sure that the bowl is not touching the hot water. Place the chopped chocolate and peanut butter into the bowl and melt until smooth.*
- Pour the chocolate peanut butter ganache over the chilled crust and sprinkle the remaining crust mixture over the glossy surface. Place the bars in the fridge or freezer for at least 15-30 minutes.* Cut the bars into 8 large bars or 16 squares. Eat and enjoy!
Notes
*Make your own oat flour by placing the same amount of rolled oats in a food processor and grinding until it's a fine powder.
*You can substitute the olive oil with melted refined coconut oil or melted butter.
*I used a 70% dark chocolate bar. You can be more free with the measurements here. After all, more chocolate is always a good idea
*My family prefers a less sweet crust so I usually add more milk than maple syrup when bringing the dough together.
*See more tips on how to properly melt chocolate in the tips section of this page. You can also use the microwave, heating on high in 30 second increments.
*If you are pressed for time, I recommend chilling in the freezer which make your bars set much faster.
Recipe inspired by Nadia's Healthy Kitchen