No-Bake Peanut Butter Chocolate Bars

1. 1

   Spray an 8-inch baking dish with coconut oil. In a food processor, pulse almonds, peanuts, and rice cereal together until broken into small pieces. Add dates, maple syrup, peanut butter and 1 tablespoon coconut oil. Blend until the mixture forms a crust-like texture. You may need to stop blending to scrape the side of the bowl or separate the mixture and blend again. Add a teaspoon of coconut oil (or a couple more dates) if the dough is too dry.

2. 2

   When ready, remove the dough and press into pan coated with coconut oil spray.

3. 3

   Melt the chocolate chips, sea salt and remaining 1 tablespoon coconut oil over medium heat until melted (use a double boiler if possible). Spread the melted chocolate over the peanut butter crust and spread with a spatula or spoon until even.

4. 4

   Freeze for 1-2 hours. Cut into bars and serve. Makes 15 bars.

5. 5

   These bars will stay good in the fridge for 5-6 days. You can also freeze them and they'll last even longer. Just set out for 10-15 minutes to defrost before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.