This nutty vegan treat doesn’t require any baking!
55g (1/3 cup) roasted unsalted peanuts
30g (1/4 cup) raw cacao powder
Pinch sea salt
140g (1 1/2 cups) rolled oats
95g (1/2 cup) raisins
2 tbsp coconut oil
1 tbsp maple syrup
Roasted unsalted peanuts, extra, finely chopped, to serve (optional)
Sea salt, extra, to serve (optional)
Peanut butter filling
2 large (about 430g) ripe bananas, peeled, chopped
130g (1/2 cup) natural smooth peanut butter (no added sugar or salt)
65g (1/3 cup) raisins
60ml (1/4 cup) melted coconut oil
1 tbsp maple syrup
1 tbsp coconut flour
1/4 tsp sea salt
50g (1/2 cup) raw cacao powder, sifted
85g (1/3 cup) solidified coconut oil
80ml (1/3 cup) maple syrup
Grease the base and sides of an 18cm (base measurement) square cake pan. Line with baking paper, allowing the sides to overhang. Place peanuts, cacao, salt and 1 cup oats in a food processor and pulse until just finely chopped. Add the raisins, oil, maple syrup and remaining oats. Process until well combined. Press into base of prepared pan. Use a straight-sided glass to smooth the surface. Place in the fridge for 1 hour or until firm.
For the filling, use a high-speed blender to blend the banana, peanut butter, raisins, oil, maple syrup, flour and salt, scraping down the sides occasionally, until very smooth. Spread over oat base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm.
For the chocolate topping, place ingredients in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring constantly, for 3 minutes or until mixture is smooth and thickened. Pour over the filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set. Cut into 18 bars. Sprinkle with extra peanuts and salt, if using. Store in a lined airtight container in fridge for up to 1 week.