Layered with toasted oats and coconut shreds, peanut butter, and a creamy chocolate date filling, these No Bake Chocolate Peanut Butter Oat Bars are truly drool worthy. This just may be my all time favorite combo between the sweet and salty flavors!
Ingredients
Wet Ingredients
- ¾ cup peanut butter* creamy & salted
- ⅓ cup maple syrup
- ⅓ cup coconut oil
- ⅓ cup coconut sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup unsweetened shredded coconut
- 2 ½ cups rolled oats
Chocolate Date Filling
- 1 ¼ cup medjool dates pitted (~14-16 dates)
- 1 3 oz bar chocolate chopped
- 1 tsp coconut oil
Instructions
- Line an 8"x8" pan with parchment paper and set aside.
- Add all wet ingredients to a medium-sized saucepan over medium heat and bring to a simmer. Once simmering, cook for 1 minute, scraping along the bottom of the pan to ensure mixture does not burn. Remove from heat and stir in dry ingredients.
- Add ⅔ of the PB Oat mixture to the parchment-lined 8"x8" pan and press in a single layer with your hands or a spatula. Move to the freezer to set while making filling and set aside remaining ⅓ of mixture to use later.
- Start on your filling - add chopped chocolate bar and coconut oil to a microwave safe bowl and cook in 30 second increments until melted (~90 seconds total).
- To a food processor, add 1 ¼ cup pitted medjool dates and process ~1 minute, or until dates form into a ball. Add your melted chocolate to the blended dates and process until smooth.
- Remove the 8"x8" pan from freezer and top with chocolate date filling. Spread in a single smooth layer.
- Top with remaining ⅓ cup of PB Oat mixture, using your fingers to firmly press mixture into chocolate date filling.
- Move to freezer to harden, about 30-45 minutes.
- Cut into squares and enjoy! Store in the fridge in airtight container for up to a week.
Notes
*if using unsalted peanut butter, add a pinch of salt to the dry ingredients.
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