Everyone loves layer bars, don’t they? They’re like the bar equivalent of Neopolitan ice cream; you get a little bit of everything.
However, not all layer bars are made equal. Some are horrifically sugary, some have layers that are too similar, and some just bum you out when you eat them.
This is where these Raw Vegan Three-Layer Peanut and Coconut Bars come in. Let me talk you through it:
The first layer is a delicious mix of ground almonds and dates, with no artificial sweetener but ground flax and coconut oil to give you energy and omega-3s.
The second layer is raw, natural peanut butter and coconut milk; it’s creamy, but with a little bite.
The top layer is whipped cacao coconut cream. This is totally creamy and utterly decadent – plus the cacao is great for you, and the coconut fats are good for your brain!
All this, and totally raw, with no sugar, agave, honey or sweetener, plus they can be made in about 15 minutes flat. I’ve put 30 minutes on the recipe to allow for you slowpokes.
I tested this recipe out with a lovely group of yogis (yogettes? yoginis?) last week, and they went down so well that it spawned an event! The extremely talented Sofia Arias of Beautiful Imperfect and I are holding a Soul Therapy event in San Francisco, Panama: A night of nourishment for mind and body! Yoga, raw treats and wine – need I say more?
Hopefully we’ll see you there. But if not, don’t worry! You can join in the fun by making these all yourself. It’s super simple!
(Makes about 12-16 bars)
1 cup almonds
1 cup pitted dates
pinch of salt
pinch of cinnamon
1 tbsp ground flax
1 tbsp raw coconut oil
Peanut Butter Layer:
1 cup natural, raw peanut butter*
1/2 cup coconut milk
3/4 cup coconut cream**
2-3 tablespoons grated raw cacao
Grab an 8×8-inch baking tray or similar, and line it with baking paper. Grease the baking paper a little; it will help later
In a food processor, whizz together the almonds, dates, salt, cinnamon, flax and coconut oil for a minute or two, until it all comes together into a ball
Press this evenly into the bottom of the pan
Quickly rinse out your food processor then blend the coconut milk and peanut butter for a few seconds, then spread this evenly onto the base
Place the pan into the freezer. Leave it there for about 10 minutes for the second layer to firm up
In a large mixing bowl, whip together the coconut cream and cacao, and stop when it forms soft peaks. If it doesn’t form soft peaks, not to worry; after a minute or so, spread this out onto the top of the second layer, and ensure that it’s even
Place back into the freezer
Now, these bars are done at this point. You can serve them straight away, and they’ll be amazing. However, it’s hard to cut them as shown in the picture, so what I like to do is to put them in the freezer a few hours until the top layer is mostly hard, then grab the ends of the baking paper and lift everything out of the pan. I think quickly cut them into squares, then place the bars in the fridge. This means that they still stay cold and in shape, but they’re ready to eat.
If you’re not going to eat them all within a couple of days, place back into the freezer, and simply let them thaw for 10 minutes before eating!
*You can make your own peanut butter (for cheaper) this way: grab a bag of unroasted peanuts. Whizz in your food processor until it becomes peanut butter. Done. It’s that easy.
**This is also ridiculously easy. Place 2 cans of coconut milk at the bag of your fridge overnight. When you open them up, the coconut cream and the coconut water will have separated. Scoop the thick cream out of the top of the cans, leaving the water. This is your coconut cream.
The best thing about these is that they’re totally healthy. Seriously guilt-free. Not a problem, nutritionally. (Does that make it okay that I just ate 4?)