These No Bake Clean Eating Peanut Butter Chocolate Crispy Bars are a play off one of the most popular recipe posts on New Nostalgia. That post is called Best Recipe I’ve Ever Messed Up has been viewed hundreds of thousands of times.
I’m feeling like a proud peacock because I took the base of that recipe and came up with another delicious recipe that you are going to LOVE! These bars are to die for!
{A recipe from our Raw Foods Contributing Author, Teniel Moore.}
If you have been following along for a while now, you will know I’m into easy, healthy, but still DELICIOUS food.
It does not get much easier than a no bake cookie. Even better when it contains peanut butter. One of my all time favourite spreads.
Ingredients:
1 cup of oat bran (available in health food stores)
1 cup of finely shredded coconut
1-2 tbs natural peanut butter
1 tbs tahini
1 tbs coconut oil
2 tbs water
Pinch salt
stevia to taste
How To:
Blend all the ingredients in your food processor and roll into around 12 balls. Flatten with a fork and pop in the fridge to firm up a little before you devour them.
If you prefer them rolled into balls you can do that also. I like the cookie shape better.
Tip:
If you have a high speed blender you can whip up your very own natural peanut butter in minutes.
If buying peanut butter from the store, read the labels. It should not contain anything other than peanuts. Organic is always a better option if available.
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These Peanut Butter Banana Honey Fold-Overs are a new favorite at the Bowman household. My 3 girls have simply HAD IT with peanut butter and jelly sandwiches, and were delighted to find something different in their lunch box. I love that I found something just as easy to make as a sandwich, tastes amazing & is healthy to boot!
I’ve made peanut butter honey chia rollups before, but these fold-overs have gone over much better with my kids. They are easier to make, too. Instead of chia being sprinkled inside, these tortillas have chia AND flax in them — thank you Trader Joes! It is so hard to find a store – bought tortilla that does not have hydrogenated oils or tons of preservatives in them. I have searched high and low with little luck, until shopping at Trader Joes. These stay quite soft and chewy which my girls love.
I just recently started homeschooling my middle girl, 13-year-old Colsie, so now I am down to making just 2 lunches a day. To make 2 of these Peanut Butter Banana Fold-Overs, I use one banana, sliced.
I simply spread a couple of tablespoons of peanut butter in the middle, then use raw honey on the sides which serves perfectly as the ‘glue’ to hold these fold-overs together. I slice 1/2 a banana, arrange the slices in the middle to fit on top of the peanut butter, the fold the two honeyed sides into the middle. The banana stays nice and secure in the middle, and does not turn all icky and brown.
If sliced in half, they fit perfectly in our favorite Sistema lunch cube. If you have never seen these cubes you are missing out. They have made packing lunches almost fun…almost…packing lunches is never my favorite chore. Read more about the lunch cubes in my Best Way To Pack A Lunch Post.
Don’t limit these to just lunches! They make a great breakfast or after-school snack.
{A Photo To Pin If So Desired}
2 Tortillas of your choice
4 Tbsp Peanut Butter, divided
4 Tbsp Honey, divided
1 Banana, sliced & divided
Spread both tortillas with 2 Tbsp of honey and peanut butter, with the peanut butter in the middle and the honey on the outer two sides, as shown in the above pictures. Divide the banana slices between the two tortillas and arrange in a single layer. Fold over, using the honey as a ‘glue’.
This is a Sponsored post written by me on behalf of REESE’S® Brand for SocialSpark. All opinions are 100% mine.
There is no processed sugar in these, but they satisfy a sweet tooth and are plenty sweet thanks to the dates, raisins and honey that are in them. The coconut oil adds a bit of sweetness, too.
Start with processing the nuts in a high speed blender or a food processor until crumbly. I have a little one who does not like nuts, so I went pretty powdery with my nuts to keep her happy. She devoured these and kept asking for more!
Add dates, keep processing until they are in small pieces & mixed well.
Add the rest of your ingredients. Process until consistency can be rolled into a ball…a messy ball. Keep scraping the sides of your blender or processor to help blend.
Make sure you lick that spoon!
Press mixture into a lined pan. I used my fingers but then smoothed my prints out with the back of a spoon to make it pretty for all of you!
Mix up the icing.
Are you drooling yet? This is the best part. Mmmmmm.
Top bars with icing. Use a bit of water to thin if too thick. If too thin, don’t worry, it will firm up in the freezer.
The texture of this slice is so satisfying. It is chewy even when frozen, easy to bite into. The frosting melts so creamy in your mouth. I love that they are cold, too, which really adds to the satisfaction!
Chocolate Peanut Butter Freezer Slice
Directions
~Place your nuts into your food processor or high speed blender and process until crumbly.
Don’t these cupcakes look scrumptious? They were. I can’t take credit for them, that goes to my amazing sister-in-law, Wendy. She had us over for dessert and I knew she would come up with something delicious…she always does. She has a son with Celiac disease and her desserts are always gluten free. I have found I am a big fan of gluten free desserts. They can tend to be a bit more dense than gluten desserts, and my palate LOVES that denseness and can never get enough of Wendy’s recipes.
Are you drooling yet? Nothing like a cupcake that you must eat with a fork!
Isn’t her home and presentation of her desserts so pretty? I always tell her that when I come to her home, I could sit and stay forever. There are many reasons for this. Her home is beautiful, but never does one feel intimidated being in it. That is because Wendy is a beautiful person and just has a way of making those around her feel loved, cared for & wanted. She is a gift to me.
She also served angel food cake, with simple sliced strawberries and whipped cream. If you eat gluten free or have friends who need to eat gluten free, this is a great dessert to quick pick up at the market, slice some strawberries, sprinkle berries with a bit of sugar, and serve with cream. Easy!
2 cups creamy peanut butter
1/4 cup (1/2 stick) butter, softened
3-3 3/4 cups (16-oz. box) powdered sugar
Beat peanut butter and butter until combined. Add powdered sugar until desired consistency.
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PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
I’m always looking for ways to reap the benefits of the nutritional powerhouse called chia. Chia seed is a super easy way to boost the nutritional value of all kinds of snacks.
