 |
| Frozen Chocolate Peanut Butter Bars Recipe |
| photo by recipe author |
Servings: 9
Preparation Time: 15 minutes
Peanut Butter Cookie Crust:
- 1-1/2 cups pre-soaked and dried buckwheat groats
- 4 large or 8 small dates, pitted & soaked for 5 minutes if they’re not soft
- 6 tablespoons organic peanut butter [1]
- 2 tablespoons virgin coconut oil [2], melted
- 1 teaspoon stevia powder
- 2-4 tablespoons honey [3]
- filtered water
Chocolate Ice Cream:
- 3 ripe avocados, peeled and pitted
- 1/4 cup plus 2 tablespoons cocoa powder [4]
- 1/2 cup coconut cream concentrate [5]
- 1/4 cup honey [3]
- 2 tablespoons virgin coconut oil [2], melted
- 1/2 teaspoon vanilla powder
- Pinch sea salt [6]
Put the buckwheat into a food processor until well ground; add dates to the processor while it running. Stop and add the peanut butter, oil, stevia, and honey to taste or to correct consistency. Process until mixture can be pressed against the side of the container without falling apart. Add water a couple teaspoons at a time if necessary for this consistency.
Coat a square baking pan with extra coconut oil. Press mixture evenly into the bottom. If desired reserve a couple tablespoons of crumbs to decorate the top.
For the ice cream, place all of the ingredients into the food processor; process until smooth. Spread mixture evenly over the crust. Freeze for about an hour. Run a thin metal knife (a frosting knife works well) around the edges to loosen it. Return to freezer for another hour. Cut into 9 bars. Return to freezer until ready to serve.
Serve with caramel sauce, hot fudge and/or coconut whipped cream if desired.
Recipe submitted by Charlene, Wareham, MA