Choc-banana peanut butter fridge bars

I have finally succumbed to the raw dessert. 

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My general gripe with making my own raw desserts is that I realise their name misleads me.  When I buy raw desserts, I like to imagine I am eating something close to salad on the scale of healthiness.. When I attempt to make them, however, the cold hard facts come to light. You only need to look at the ingredients list for your average raw caramel slice (15 dates?! I can't even get any? he..he..) to know that they aren't the leafy green salad that the name 'raw' (at least for me) conjures up. And the soaking! I'm not organised enough for that sort of soaking! 

These bars have a grand total of four dates (a more attainable number, amiright ladies?!) and a number of items generally stored in the cupboard, which don't require a) a year of soaking and b) a marriage to James Packer. I think they are quite delicious. Perhaps the half empty tray can attest to that. 

I will leave the experts to the raw desserts. As I inhale multiple Pana Chocolate cakes of a weekend, I credit my raw dessert laziness for the bliss that is ignorance. 

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INGREDIENTS

BASE

1 cup of oats (gluten free if necessary)
1/2 ripe banana
1 tablespoon Maple syrup
1 date
pinch of salt

PEANUT BUTTER LAYER

1/2 ripe banana
1/2 cup no additive peanut butter (crunchy or smooth, I used a combo)
1/2 teaspoon vanilla 
2 tablespoons milk of your choice
3 dates
generous pinch of salt

CHOCOLATE LAYER

either:
melted dark chocolate, to fit your loaf pan
or (vegan option)
1/4 cup melted coconut oil
1/4-2/3rd cup cacao
2 tablespoons maple syrup


(this all depends on the size of your loaf pan, as you want the chocolate to form a single layer on the top)

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METHOD

1. In a blender, pop the ingredients for the base in and whirr up until well combined. (This recipe gon' be embarrassingly short.)
2. Press the base ingredients down firmly into your loaf tin (silicon is a godsend here)
2. Blend your peanut butter mix in the blender until it forms a little rolly ball. Remove and press onto the base.
3. Melt your coconut oil, and combine choc ingredients. Otherwise, just melt your dark chocolate. Pour over the top. Pop the tin in the freezer for a minimum of 15-20 minutes, climate dependent. You can cut and eat straightaway, although if you leave it overnight cutting is saaa much easier. But your choice. ALSO: you can choose to cut them into bars (my tin made 8) or little bites, as it is quite rich and sometimes consuming 5 squares worth of bar with 10 minute intervals feels better than consuming the bar in one go. Only sometimes. 

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