Peanut butter and chocolate
These No-Bake Peanut Butter and chocolate muesli bars are a perfect snack bar for school lunches or when you want something sweet, nutty and chocolaty.
Oats and chocolate are a surprisingly healthy heart duo. Oats contain a soluble fibre that forms a gel like texture in the digestive tract that binds cholesterol and carries it out of the body, while chocolate has a temporary effect on lowering blood pressure.
I like to make these sugar free with extract from the Stevia leaf for no influence on blood sugar levels. 1 tsp of Stevia replaces 1 cup of sugar. If the children don't mind, Jazzy it up with a selection of seeds.
Makes 16 - 20 bars
130 g butter
100 g extra virgin coconut oil
1/2 tsp organic liquid Stevia (20 drops)
or 1/2 cup honey/maple syrup or coconut sugar
1 tsp vanilla extract
6 - 7 cups porridge oats or organic rolled oats
Handful of sliced almonds
1 x 250 g block Whittaker's fair-trade dark Ghana chocolate
120 g or 1/2 cup Matakana nut butters' crunchy peanut butter
Option: replace 1 cup of rolled oats for sprouted, roasted or raw; sesame, sunflower, pumpkin, linseed and chia seeds
(to keep the right binding texture adapt the amount slightly to what other ingredients you are adding; if using Stevia/ coconut sugar use 6 cups and if using honey/maple syrup use up to 7 cups)
Melt the butter and coconut oil in a large pan over a gentle heat, if using honey/maple syrup or coconut sugar add in here. Once melted, add Stevia (if using), vanilla extract, oats and seeds (if using). Mix thoroughly. If still very dry add a little more melted butter and coconut oil.
Press half the oat mixture firmly into a 23 cm rectangular baking tin.
Scatter over sliced almonds.
Break the chocolate into squares and place in a medium size pan with the peanut butter over a low heat. Melt gently, stirring to combine. Pour this mixture over the first oat layer in the tray and spread it out evenly with a spatula.
Top with the remaining oat mixture and press it down (i like to place a sheet of baking paper or silicone sheet over whole tin and press down firm, and can act as a cover in fridge).
Chill in the fridge overnight before cutting into bars. Place in a airtight container and keep in pantry or in the fridge. If using for lunches, wrap individual bars in recycled brown paper or reusable food wrap.