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No Bake Dark Chocolate Nut Butter Bars

by Chef Ana Pozo · Inspired With A Twist

Side-angle close-up of three stacked No Bake Dark Chocolate Nut Butter Bars on a green mottled surface

Ingredients

  • raw cashews-I used about 1/ 1/2 cups
  • raw pistachios-I used about 1/3 cup
  • dates; pitted-I used about 16
  • 2-3 tsp vanilla extract
  • organic creamy peanut butter-I used unsalted around 1 1/2 cups
  • organic almond butter-I used around 1/2 cup or less
  • 2 tbsp maple syrup or honey
  • 3 tbsp coconut oil
  • 14 ounces dark chocolate, chopped

Instructions

  1. Line a square baking pan with parchment paper.
  2. . In a food processor, combine the cashews, pistachios, dates, and some of the vanilla extract. Pulse until the mixture comes together and the nuts are finely ground. Press the mixture into the prepared pan.
  3. In a bowl, mix together the peanut butter and almond butter, stir in the maple syrup till you get the sweetness you desire and the remaining vanilla. Mix until smooth. Spread the mixture over the base and transfer to the freezer. Freeze until firm, at least 2 hours.
  4. Line a baking sheet with parchment paper. Once frozen, cut int bars and arrange on the baking sheet. Return to the freezer to freeze overnight (don’t skip the long Freeze)
  5. The next day, Melt the chocolate and coconut oil together in the microwave until melted and smooth. I started at 1 min then 30 sec increments after that, please be careful to not heat the chocolate too much! Then let cool around 5 minutes. Remove the bars from the freezer and dip in the chocolate. Let the chocolate set up, about 10 minutes. Place them back in the fridge until ready to eat.
  6. Enjoy!