Peanut Butter Mocha Bars
If you have been following me on Instagram for awhile now, you would know that peanut butter coffee is a STAPLE in my morning routine. There is just something about it, that starts my day off on the right foot. It’s tasty, it’s frothy, and it tastes damn good. All i do is add a cup of hot coffee to my blender, along with a tablespoon of nut butter (i switch it up!), one scoop of protein powder (also switch the flavor up), a nut milk, and anything else I may be feeling (a mushroom blend, cinnamon, cardamom, etc.). I blend it up until it’s nice and frothy and that’s that!
Well, friends, this is that in edible form. An espresso spiked brownie base, topped with a coffee infused peanut butter layer, and covered in an espresso chocolate. Can’t. Be. Beat.
Being no bake, these bars are incredibly versatile. If you have a nut allergy, feel free to sub in sunflower/pumpkin seeds and their butters in turn for the nuts and nut butters. It will still taste amazing! Now, let’s get to it!
Peanut Butter Mocha Bars (No bake, vegan, paleo)
Ingredients:
- 1 cup soft dates
- 3 tbsp cacao powder
- 2 tbsp Cold Brew
- 1 tsp vanilla
- 1/4 tsp sea salt
- 1 cup raw walnuts, cashews, or other nut of choice
- 1/2 cup peanut butter
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 tsp sea salt
- 1 tsp vanilla
- 1 chocolate bar
- 1 1/2 tsp espresso powder
- 1 tbsp melted coconut oil
- Sea salt to top (optional)
Instructions:
- Combine all brownie ingredients in a food processor, processing until a sticky dough forms. Press into the bottom of a lined 8x8 baking dish and set aside.
- To make the peanut butter layer, combine all ingredients until completely smooth. Spread evenly over the brownie base.
- Melt the chocolate bar and coconut oil together until completely smooth. Then, stir in the espresso powder, if using. Spread evenly over the peanut butter layer.
- Place in the freezer to set, 1-2 hours.
- Remove from the freezer and cut into bars. Top with sea salt and enjoy!