no-bake peanut & coconut fudge bars

No-Bake Peanut & Coconut Fudge Bars

no-bake peanut & coconut fudge bars

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

50g Cocofina coconut chips

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:

50g Cocofina coconut oil

30ml maple syrup

3 tbsp cacao powder

1 tsp pure vanilla extract

2 tbsp Cocofina coconut chips

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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