Peanut Butter Chocolate Vegan Bars
Baked base, peanut layer, chocolate dip
Three layers and three steps: an oven-baked wholemeal flour and almond base, followed by a generous half a kilo of crunchy peanut butter, then an hour and a half in the freezer, and finally the dark chocolate.
This makes twenty-five bars.
1 hour
Prep time
Snack
Category
Media
Difficulty
25
Bars
What's needed
Yields 25 bars, using a 23 × 30 cm pan. Plus resting time.
300g whole wheat flour
50g almond flour
70 ml of Pure Dark Maple Syrup
70 ml corn oil
50 g water
550 g of Pure Crunchy Peanut Butter
300 g dark chocolate
Eleven passages
The flours
Whole wheat and almond in a bowl.
Syrup and oil
Combine them and work with a fork until the flours absorb them.
Water
Mix with a spoon, then knead by hand until a grainy mixture forms.
In the oven
Press the dough into a 23 x 30 cm baking pan lined with parchment paper and bake at 180 °C for about 25 minutes.
Cool down
Completely, before proceeding.
Peanut butter
Spread the base with crunchy peanut butter.
In freezer
At least an hour and a half.
Chocolate
Melt it over very low heat.
Size
Remove from the freezer, discard the parchment paper, and cut into bars about 3 × 7 cm with a smooth-bladed knife.
Immerse
Dip each bar in chocolate using two forks, drain, and place on a wire rack.
In the fridge
At least one hour before serving.
The freezer is for the cut
Minimum one and a half hours. The peanut layer should be cut once firm, otherwise it will deform under the blade.
Store in the fridge in airtight containers.
The ingredient
The ingredient for this recipe. Crunchy peanut butter: the same grind, with whole peanut pieces.
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