If you love chocolate and peanut butter then these gluten free, refined sugar free, low FODMAP and vegan fudge bars are definitely for you. They may be a little indulgent but every mouthful is worth it, trust me! Going through all the photos I took of them made it more and more tempting for me to eat them all at once. I love using oat-based raw cookie dough as a base for bars like this but decided to switch things up a bit by adding some buckwheat flakes and coconut chips and was definitely surprised how amazing it tastes! The coconut add a lovely natural sweetness and tastes incredible combined with the peanut butter and chocolate.
I love peanut butter as not only does it taste pretty good but it’s such a versatile ingredient! I used it as a base for the middle layer and it provided the perfect fudgy texture I was hoping for.
Enjoy!
INGREDIENTS
For the base:
100g gluten free oats
100g buckwheat flakes
1 tsp pure vanilla extract
45ml maple syrup
55g melted Cocofina coconut oil
For the fudge layer:
85g melted Cocofina coconut oil
400g smooth salted peanut butter (add a pinch of salt if you use unsalted)
40g cacao powder
1 tsp pure vanilla extract
60ml maple syrup
For the top:
30ml maple syrup
3 tbsp cacao powder
1 tsp pure vanilla extract
2 tbsp peanuts (roughly chopped)
METHOD
- Line an 8×8 inch square cake tin with greaseproof paper
- Add the oats, buckwheat and coconut chips to a blender or food processor and blend until they reach a flour consistency
- Combine the flour mixture with the remaining base ingredients until you are left with a soft dough
- Firmly press the mixture into the lined cake tin and place it in the freezer while you make the middle layer
- Simply add all the fudge ingredients in a blender or food processor until thick and smooth
- Spread the fudge over the base layer then place the cake tin back back in the freezer for an hour to set
- To make the chocolate topping, melt the coconut oil in a bowl over a pan of simmering water
- Remove the bowl from the heat and whisk in the vanilla, syrup and cacao powder
- Take the cake tin out of the freezer and drizzle over the chocolate
- Sprinkle the coconut chips and chopped peanuts over the top
- Allow the chocolate to set for 5 minutes before removing the from the tin and cutting into squares
- Store in the fridge
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