Not So Reese’s Peanut Butter Cup Bars

Keeping on the theme of Jaimie’s last post – this recipe was a new hit on this year’s BWCA trip as well!

Our last morning at one of the greatest campsites ever - just after taking a moment to say goodbye):

Our last morning at one of the greatest campsites ever – just after taking a moment to say goodbye):

By the way – if you haven’t yet tried the Nuts for Cabbage it is delicious!  These bars were inspired by Lara Bars – I was completely out of good snacks one week so I resorted to buying some Lara Bars.  They are delicious – made of simple ingredients and healthy.  But – really… they are so simple and I truly get fulfillment in knowing exactly what is in my food.

We enjoyed these as our last bites in the tent late at night – a delicious dessert.  They also make a great sweet snack that is satisfyingly sweet and has the staying power of protein – plus who doesn’t love a little dark chocolate at a random time during the day when hunger is knowing at your core!?  I thought so(:

Ingredients:

16 Medjool Dates – make sure they are moist.  If they have dried out a bit simply steam them according to the method described in Raw Mission Fig, Pecan and Oat Bars.

1/2 cup Crunchy Peanut Butter – make sure to choose an all natural, unsweetened variety without the added emulsifying oils

1/4 cup Cocoa Powder

1 tsp. Vanilla Extract

2 tblspn. chopped dark chocolate

That’s it!

Method:

Prepare a 9″ x 5″ pan by lightly greasing it with coconut oil and lining with parchment paper.

In the work bowl of a food processor, process dates until they form a paste.  Add peanut butter and vanilla, process until thoroughly mixed.  Add cocoa powder and process, scraping the sides of the work bowl as needed.

Finally add the chopped dark chocolate and give a few quick pulses to incorporate the chocolate without pulverizing the small chunks into inconsequential dust; I like to know when I hit a piece of pure dark chocolate(:

Just a small amount of roughly chopped dark adds a richness to these bars that is not worth skipping!

Just a small amount of roughly chopped dark adds a richness to these bars that is not worth skipping!

Turn mixture into prepare pan and press firmly into an even, compressed layer.  I placed a piece of parchment on the top and used the back of a card metal spatula to achieve a more even surface (I’m picky like that – ask the others)

Cover tightly with plastic wrap and refrigerate for two hours or overnight before cutting into bars.

This recipe makes 16 small bars for that sweet satisfying bite after a meal or 8 larger bars that can provide some good energy between meals.

I cut this batch into 8 bars, then cut each in half again.

I cut this batch into 8 bars, then cut each in half again.

Wrap individual bars in plastic wrap and freeze for convenience – or your next outdoor adventure!

I wrap two small bars per package - that way if I am really hungry I have a decent snack and if I just need a bite of sweet I can save the other half for later!

I wrap two small bars per package – that way if I am really hungry I have a decent snack and if I just need a bite of sweet I can save the other half for later!

Enjoy!

 

One comment

  1. Thank you so much for sharing this recipe! I’m pretty sure I could never eat just half a piece! I think I might make this right now!!!! So. Freaking. Good!

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