Chocolate Peanut Butter Bars (Raw, Vegan, GF)

I've added my vegan touch to a classic dessert my mom would make each year around Christmas. They're sensational. If you love chocolate and PB then this is your dessert!! They come together in one bowl, require no baking and can be eaten the same day, a no-fail holiday treat. 

Growing up these were one of my favorites. Almost like a Reese's PB Cup or PB Fudge. They're delightful, delectable, homemade, a classic, great for a party, great for a gift or just great to have around. I am thrilled with how much Gerald loves these! I know you will too! Get the recipe below or make them with me in the latest #artisticveganshow.

Peanut Butter Bar Base:
1 Cup Almond Meal (almond ground into flour/meal)
1 Cup Medjool Dates - Pitted
1/2 Cup Filtered Water
1/2 Cup Coconut Butter
1/2 Cup Natural Peanut Butter

Melt 3/4 Cup Vegan Chocolate or Carob Chips OR Make it!

DIY Delicious Chocolate:
1/4 Cup Raw Cacao Powder
1/4 Cup Coconut Oil
2-3 Tbsp Agave Syrup or preferred
1/8 Cup Peanut Butter
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Peaceful Preparation:

1. Make a date paste by combining the dates and water in a food processor. Push the sides down as needed until it creates a thick paste.
2. Make a bain-marie or double broiler by bringing a shallow pot of water to a simmer, place a heatproof bowl or pot on top.
3. Add the coconut butter, peanut butter and date paste. Mix together until it melts and is well combined. Fold in the almond meal. Mix until well combined.
4. Spread the peanut butter base into a parchment or wax paper lined loaf tin or preferred pan, with a high edge for easy removal. Double recipe for 9 x 13. Place in the freezer and prepare the chocolate.
5. In the same bowl, unwashed for ease, add the chocolate ingredients and melt together, whisk until smooth. 
6. Pour on top of the peanut butter base. Opt to sprinkle with sea salt. Freeze for about 3 hours or until firm. Slice and serve. You can also firm in the fridge. Store in the fridge or freezer. Slice small squares for party-size treats! ENJOY!

*You can use a different nut butter like almond butter.
*Allergic to nuts? Try a seed butter with a different flour like oat flour, coconut flour or the original graham crackers ground up.