No-Bake Peanut Butter Cream Bars.
A creamy, delicious topping sits on a crust made of oats and dates. This is a delicious and light dessert!
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 Medjool Dates (pitted)
- 3/4 cup gluten free old fashioned oats
- 11 ounces coconut cream* (1 1/3 cup)
- 2 Tablespoons maple syrup
- 3/8 cup peanut butter
- 1/3 cup dairy free chocolate chips
Instructions
- 1
Line a 5x8 loaf pan with parchment paper so that it hangs over the sides.
- 2
Place the pitted dates and the oats in a food processor, and process until combined. Press this mixture into the bottom of the loaf pan.
- 3
Place the coconut cream, peanut butter, and maple syrup in the blender and blend until smooth.
- 4
Pour the peanut butter cream over the crust. Cover the pan with plastic wrap and refrigerate until firm, about 2-3 hours.
- 5
Place the dairy free chocolate chips in the microwave and heat for about 60 seconds until melted.
- 6
Remove the bars from the refrigerator, and use the edges of the parchment paper to gently remove the dessert from the pan. Place it on a flat surface, and slice into bars with a sharp knife.
- 7
Drizzle the peanut butter bars with the melted chocolate. Enjoy! Store leftover bars in the refrigerator.