Raw Peanut Butter and Chocolate Dream Bars

If you read this blog often, then you know I have a thing for chocolate and peanut butter.  Hasn't changed since I had my first peanut butter cup and fell in love.  So, every so often I just have to make a peanut butter and chocolate dessert.  I do not think I will ever tire of coming up with new recipes marrying the two together.  This time, I decided to make some decadent raw bars.

It is the time of year where it is very hot and humid here, and some days it is best not to heat up the kitchen at all if you can help it. So, I made some no bake raw vegan bars that tasted like the most dreamy amazing peanut butter chocolate cheesecake.  I started off with a crunchy crust reminiscent of Oreos. then topped it off with a peanut butter and chocolate layer, followed by a peanut butter layer of cheesecake like lusciousness.

Wow...were these ever heavenly!  I would be proud to bring them to a picnic, and I know they would impress the vegans and non vegans alike!  If you love peanut butter and chocolate just as much as I do, these are for you! And, in case you wanted to make these with canned coconut milk instead of young coconut meat, I have included the non raw version as well, because I want everyone to be able to make these!

Raw Peanut Butter and Chocolate Dream Bars 
Makes 12

Crust:

1 cup finely shredded dried coconut

1 cup sprouted buckwheat groats (or additional shredded coconut or jungle peanuts)

3/4 cup soft medjool dates, pitted

1/4 tsp himalayan salt

3 Tbsp raw cacao powder

1 few Tbsp filtered water

Filling:

2 cups young coconut meat, packed

1/4 cup raw coconut nectar or maple syrup

1 tsp vanilla extract

pinch sea salt

1 cup raw jungle peanut butter

1/2 cup raw coconut butter warmed to liquid

2 Tbsp raw cacao powder

For the crust, combine all ingredients in the food processor and process until small crumbs. Add the filtered water and pulse until holding together.
Press into an 8x8 inch (or 9x9 inch if you want the bars thinner) pan lined with foil or parchment and oiled with coconut oil (for easy removal).  Set aside in the freezer.
For the filling, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth. Add the coconut butter and blend until smooth.  Divide into 2 bowls, then add one back to the food processor.  Add the cacao powder to the food processor and blend until uniform in color.

To assemble the bars, pour the chocolate filling over the crust reserving about 3 Tbsp. Then pour the peanut butter filling over that.  Drop the rest of the chocolate by the tsp over that, then swirl with a knife.
Place in the freezer to set, about 2-4 hours.  Cut into bars and serve!
Store any extra bars in the refrigerator.

For the non-raw bars:

Use crust recipe above for raw bars.

Filling:

1 can full fat coconut milk, chilled

1/4 cup raw coconut nectar or maple syrup

1 tsp vanilla extract

pinch sea salt

1 cup peanut butter

1/2 cup plus 2 Tbsp raw coconut butter warmed to liquid

For the filling, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth. Add the coconut butter and blend until smooth.  Divide into 2 bowls, then add one back to the food processor.  Add the cacao powder to the food processor and blend until uniform in color.

Assemble the bars and chill the bars the same as the raw version.