Choco PB Crunch Bars


I am so into chocolate. Peanut butter too. If I lived on a deserted island and could only have chocolate or peanut butter with me I have no idea which one I’d choose. What a tough choice, now that I think about it.

What do you guys think? Chocolate or good ol’ peanut butter?

I think I’d go with the peanut butter just because if I’m in a situation where I’m on an island then I wouldn’t want to be hungry. Peanut butter would sustain that hunger longer than chocolate would. Plus, it wouldn’t melt in the hot sun. So yeah, peanut butter it is. 

Let’s all hope that’s a decision that we never have to make though.

Luckily, today we don’t have to worry about such a thing. Chocolate and peanut butter for all of us; in the form of these choco pb crunch bars. Yay!


CHOCO PB CRUNCH BARS

 makes 12

PB Layer:
2 cups dates
1 cup cashews
1/2 cup powdered peanut butter
1 tablespoon water

Chocolate Layer:
1 cup dates
1/4 cup cacao powder
1/4 cup buckwheat

Blend peanut butter layer ingredients together in food processor or blender. Blend until everything is fully incorporated; being careful not to over blend. Make sure dough is loosely together. Remove from blender and set aside.

Repeat with chocolate layer. Remove from blender and press into a 6×6 inch parchment paper lined pan. Top with peanut butter layer. Refrigerate for 60-90 minutes. Remove and cut into slices. Serve, enjoy!

Store in refrigerator for up to 7 days.

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