October 20, 2022

Ingredients

Crust

  • 1/3 cup organic roasted unsalted peanuts

  • 1/4 cup organic raw cacao powder

  • Pinch sea salt, extra, to serve (optional)

  • 1 1/2 cups organic rolled oats

  • 1/2 cup organic raisins

  • 2 tbsp organic coconut oil

  • 1 tbsp organic maple syrup

  • Organic roasted unsalted peanuts, extra, finely chopped, to serve (optional)

Peanut butter filling

  • 2 large organic ripe bananas, peeled, chopped

  • 1/2 cup organic natural smooth peanut butter (no added sugar or salt)

  • 1/3 cup organic raisins

  • 1/4 cup organic melted coconut oil

  • 1 tbsp organic maple syrup

  • 1 tbsp organic coconut flour

  • 1/4 tsp sea salt

Chocolate topping

  • 1/2 cup organic raw cacao powder, sifted

  • 1/3 cup organic solidified coconut oil

  • 1/3 cup organic maple syrup

Instructions

  1. Grease the base and sides of an 18cm (base measurement) square cake pan. Line with baking paper, allowing the sides to overhang. Place peanuts, cacao, salt and 1 cup oats in a food processor and pulse until just finely chopped. Add the raisins, oil, maple syrup and remaining oats. Process until well combined. Press into base of prepared pan. Use a straight-sided glass to smooth the surface. Place in the fridge for 1 hour or until firm.

  2. For the filling, use a high-speed blender to blend the banana, peanut butter, raisins, oil, maple syrup, flour and salt, scraping down the sides occasionally, until very smooth. Spread over oat base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm.

  3. For the chocolate topping, place ingredients in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring constantly, for 3 minutes or until mixture is smooth and thickened. Pour over the filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set. Cut into 18 bars. Sprinkle with extra peanuts and salt, if using. Store in a lined airtight container in fridge for up to 1 week.