I was on a mission to create a raw 2-layered chocolate bar with a chewy bottom part and a creamy topping enclosed in a chocolate coating that would crack once you bite into it! Sounds good to you? I envisioned 100% how the bars would look like and even in my mind they looked damn great to me! So check this out, the result of my chocolate bar making madness was a beautiful board where one delicious bar was lined up next to the other.
To be honest I loveed all variations of my chocolate bar sesh but this creamy PB bar was by far my favorite. And when I say creamy I mean creamy. It’s the kind of creamy that you get when taking out freshly whipped cream from the fridge. That good. I added some crunch (chocolate drops and peanuts) and of PB itself. In other words, a dessert worth making, folks!
So what makes the cream layer so creamy? It’s the coconut cream! To make your own perfect coconut cream leave a can of coconut milk in the fridge overnight. The next day you open the can and only scoop out the solid white part. This is basically the coconut fat that separates from the coconut water. With this separation happening, it’s real easy to scoop out just the solid top. And this is what you want. Use the coconut water for drinks or smoothies. So when making your bars make sure you store them in the fridge this will keep it fresh and creamy at all times.
What I love about using coconut cream is that you are free to mix it with different ingredients to give it taste, color and crunchiness. So mix the coconut cream with fruit powders, nuts & seeds, chocolate powder, nut butters, sprinkles and whatever you can think of! Possibilities are endless! So how about creating your very own wholesome creamy bar! If you want to stick to my version here it comes:
Hemp Peanut Butter Chocolate Bars (recipe makes 3 pretty big bars or 6 tiny bars; using a loaf tin)
Bottom Hemp Layer
- ½ cup hemp seeds
- ½ tsp baobab powder (optional)
- 1/8 cup coconut flour
- ¼ cup creamed coconut (melted)
- Pinch of salt and vanilla
- 2 tbsp coconut water
- 20g chocolate melted
- Handful roasted but unsalted peanuts chopped
- Coconut cream of ½ can of coconut milk
- 3 tbsp PB
- 2 tbsp maple syrup
- Pinch of salt and vanilla
- 1/8 cup chocolate drops/chips
- 1 cup cocoa butter (melted)
- 3 tsp cocoa powder
- Pinch of salt & a pinch of ground vanilla (optional but worth it)
- 3 tsp maple syrup (or more if you prefer it sweeter)
Assembling the hemp layer could not be easier – simply mix all ingredients in one bowl. You will end up with a sticky but workable dough. Push the dough into a lined loaf tin. I only used half of the tin so my bottom hemp layer would be quite thick. If you prefer a thinner bottom layer simply press the dough into the whole loaf tin. Melt 20g of chocolate and pour over the hemp layer. Now take roughly a handful salted roasted peanuts and sprinkle them onto the melted chocolate. This adds a wonderful crunchiness to the bars. Transfer to the fridge for 10 minutes while preparing the PB cream layer. In a bowl mix the coconut cream with the PB, maple syrup, salt, and vanilla. Then carefully fold in the chocolate chips. Take out the loaf tin and spread the PB Cream on top of your bars. Transfer to the freezer for 30 minutes. Release the bars from the tin by pulling up the parchment paper. Cut the bars into pieces with a sharp knife. Prepare the chocolate coating by mixing all the ingredients. Dip the bar into the melted chocolate and let harden. Decorate as desired and enjoy.