NUTTIN’ BUTTER than a morning DATE with these tasty squares!
Dairy-free, gluten-free, and vegan NO BAKE FIGGIN’ good peanut butter chocolate date bites.
For these, you can use any nuts in the bottom layer or no nuts at all.
For the peanut butter layer, I used crunchy because it gives the dessert a depth of texture. If you notice, most meals or desserts has a smooth and crunchy element, this is perfect for you to customize your own.
I do use full fat nut butter here, you can organic stir however reduce your sweetener to 1 tablespoon. Otherwise the chocolate layer won’t have a surface to layer on, the two layers can be swirled together. That works, too!
The most important is the top layer. Use any condensed milk that fits your lifestyle. This will create the truffle topping. Otherwise, melt chocolate and spread over peanut butter mixture. Start with half, then if you want a thicker layer pour all into dish. Lastly, for vegan, use chocolate and coconut oil melted together. Notes at the end of recipes!
Peanut Butter Chocolate Date Bars
Ingredients
For the base:
- 15 dried dates, pitted
- 4 dried figs
- 1 cup rolled oats
- 1/4 cup almonds, optional
For the peanut butter layer:
- 1/2 cup peanut butter
- 1/4 cup maple syrup, honey, or agave
For the chocolate layer
- 8 ounces bittersweet chocolate or dark chocolate
- 7 ounces sweetened condensed milk, optional*
Directions
For the base:
- Line a 9×9 baking pan with parchment or foil. For foil, lightly spray bottom and sides with non-stick spray.
- In a food processor, pulse dates, figs, oats, and almonds together.
- Press mixture into one even layer into prepared dish.
For the peanut butter layer:
- In a small bowl, mix peanut butter and sweetener of choice together.
- Spread over date/fig mixture.
For the chocolate layer:
- Option 1: Melt the chocolate and spread half over peanut butter layer. All if you want a thick layer. Cover, freeze for 20 minutes or refrigerate for 1 hour.
- Option 2: boil 1/4 inch deep water in a small sauce pan. Reduce to a simmer and place a heat proof bowl over fitted over the sauce pan. You are creating a double boiler.
- Place chocolate and condensed milk in the bowl. Stir until smooth. Spread half over peanut butter later. All if you want a thick layer. Cover, freeze for 20 minutes or refrigerate for 1 hour.
- Option 3: In a small microwavable bowl, heat condensed milk for 15 seconds, stir, heat another 10 seconds. Immediately place chocolate into hot mixture, stir with a fork until smooth. Spread half over peanut butter layer, all for a thick layer
- Cover, freeze for 20 minutes or refrigerate for 1 hour.
- Cover and refrigerate any left over chocolate mixture if you use condensed milk because you just made a truffle mixture! You can let harder, spoon, and roll into balls to make homemade truffles. Curious? Click Here!
*Vegan chocolate option: melt 1 1/2 cups chocolate plus 2 tablespoon coconut oil together. OR just melt your chocolate and pour on top without using coconut oil.
