Since everyone really seemed to love my creamy Peanut Butter Hemp Bars I thought I would make another slightly easier version of it but still using the same fluffy coconut peanut butter filling (hence the name of these bars) which is so tasty I could (did) eat it straight from the bowl while making them!
I still love how coconut cream makes this filling so incredibly fresh and creamy. Everyone that assumes you cannot achieve a creamy consistency with plant based ingredients will be proven wrong today! Coconut cream does an incredibly amazing job here. I mean ckeck out the filling of that bar! How could you ever ask for anything more?
Plus for this recipe, I made good use of my old magnum ice cream silicone moulds too. But don’t worry if you don’t have any suitable moulds – feel free to just fill the PB cream into a lined square tin, let it freeze, cut it in pieces and then dip it in chocolate. This way you will get Peanut Butter Fluff squares which I am sure will look fantastic.
As far as ingredinets go, you could use any nut butter you like but me being a huge PB fan there is no question what to use here. But I recommend using a roasted nut butter, it just adds so much more flavour to the fluffy filling. Being said, if you want to keep it raw here use raw nut butter and add some more vanilla for taste. So in the end I literally whisked all ingredients together, spooned the cream into the moulds, let them freeze for an hour, chocolate coated them and they are ready to eat!
And here it comes, the recipe you have been waiting for. Peanut butter + coconut cream + homemade chocolate = chocolate bar love! Also: If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @nic_whensweetbecomeshealthy so I don’t miss it.
- Coconut cream of ½ can of coconut milk
- 3 tbsp peanut butter
- 2 tbsp maple syrup
- Pinch of salt and vanilla
- 1/8 cup chocolate drops/chips
- handful chopped salted peanuts
- 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)
In a bowl mix the coconut cream with the peanut butter, maple syrup, salt, and vanilla. Then carefully fold in the chocolate chips and chopped peanuts. With a spatula, press the peanut butter cream into your silicone moulds. Freeze for an hour. Release from the moulds. Prepare the chocolate coating by mixing all ingredients. Dip the bar into the melted chocolate and let set. Decorate as desired and enjoy.