When I was trying to come up with a name for these Nut Free, No Bake Fudgey Bars, and the first word that came to mind was 'crack' but I felt that may be a little explicit so Sunbutter Fudge Bars it was.
But seriously, self control will be required in order not to eat the whole tray in one go. The bottom is perfectly 'biscuity', the middle layer is fudgey and soft, and the top contains a layer of decadent dark chocolate spiked with more Sunbutter.
These bars are:
No Bake
Nut Free
Grain Free option
Soy Free
Plant based
Fudgey
Ready in less than 30
A must make
Makes 8 Bars
What you'll need
Bottom Layer:
1 cup oat flour (or sub with almond flour for gf)
1/4 cup coconut shreds
2 tbsp unsweetened Sunbutter
2 tbsp coconut flour
4 tbsp coconut oil, melted
1 tsp vanilla essence
Middle Layer:
3/4 cup Sunbutter
1/4 cup cacao powder
1/4 cup coconut oil
1/4 cup liquid sweetener (I used honey but maple syrup & brown rice syrup are great options)
1 tsp vanilla
Top Layer:
65g dark chocolate
2 tbsp honey or 2 drops stevia (if chocolate is unsweetened)
1 tbsp coconut oil
1 tbsp Sunbutter
What to do
In a food processor blend together all your base ingredients until you get a doughy ball
Transfer to a loaf tin lined with cling wrap (to allow for easy removal)
Press the base down with your hands ensuring its even
Transfer to the freezer while you make the middle layer
In a medium bowl add in all your middle layer ingredients and stir until well combined
Transfer mixture to your loaf tin, ensuring it's evenly spread
Return to the freezer
Gently melt down your top layer ingredients in a small saucepan, ensuring you don't overheat the chocolate.
Pour chocolate mixture into your loaf tin, spread it evenly and return to the freezer for 15-30 mins (you want the top layer to be solid before cutting into it)
Once set, remove your slice from the loaf tin by gently pulling on the cling wrap.
Remove the cling wrap and cut into 8 even squares
Enjoy and store any leftovers in an airtight container in the freezer.
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