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Peanut Butter and Raspberry Granola Bars

Peanut Butter and Raspberry Granola Bars

I looooove peanut butter, so much that I could easily eat it on its own, straight out of the jar, with a spoon, no toast necessary.

I remember developing a crush on peanut butter as a kid when mom would bring this jar from the supermarket that had half PB and half strawberry jam swirled inside, ready to just smear on toast. It was heavenly addictive, and bless her (and every other parent in the 70’s and 80’s) for not knowing what the heck hydrogenated oils, soy protein, high fructose corn syrup, and stabilizers really meant in most of these concoctions.

Luckily we’re more mindful of the choices we make these days, and while there are so many great varieties to choose from out there, I simply love and aim for pure, 1-2 ingredient nut butter. The more organic, the better as you won’t find any of these unnecessary ingredients lurking inside.

These peanut butter & raspberry granola bars are definitely a grown-up snack. Packed with toasted oats, pecans, flax meal, pure organic peanut butter, and naturally sweetened with dates and maple. Formed into tasty little bars, topped with fresh raspberry puree and a drizzle of dark chocolate. They go really well with a cup of coffee late afternoon when you need a bit of an energy kick.

This recipe uses our local Organic Larder brand which simply has only one ingredient, and that’s “dry-roasted organic peanuts”. Giving you that creamy and nutty flavor that is not fried in extra added oil.

 

Peanut Butter & Raspberry Granola Bars (vegan, gluten-free)

Created by on February 24, 2018

  • Prep Time: 45m
  • Cook Time: 15m

Ingredients

  • 2 c rolled oats
  • 1/2 c raw pecans
  • 1/2 c raw peanuts
  • 1 tbsp. coconut* oil
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 5 large medjool dates, pitted and finely chopped
  • 1 tsp. flaxmeal
  • 1 c all-natural peanut butter
  • 1/4 c pure maple syrup
  • 1 c raspberries
  • 1 tsp. coconut oil
  • 1 tsp. pure maple syrup
  • 1/4 c dark chocolate chips

Instructions

  1. Preheat oven to 170C and line a baking tray with parchment paper. Additionally, line any medium/shallow baking dish you have with parchment paper and set aside. I used a loaf / bread tin.
  2. Roughly chop the pecans and peanuts and place them in a medium bowl. Add the oats, coconut oil, cinnamon, salt, then mix to combine.
  3. Spread the mixture evenly on the baking tray and bake in the oven for 15 minutes. Make sure to stir every 5 minutes to cook evenly and turn into a golden-brown colour.
  4. Remove from the oven and slide the parchment paper off the baking tray to cool down. Don't leave the granola on the baking tray as it will continue to cook and could burn.
  5. In a small saucepan, combine the peanut butter and maple syrup and gently warm up over medium heat until runny in consistency.
  6. In a large mixing bowl, add the granola, mix in the dates, then pour over the peanut butter. Mix it well to fully incorporate.
  7. Transfer the mixture to your parchment-lined dish (or tin) and spread the contents evenly making sure to press it down well and to the edges.
  8. In a small blender, puree the raspberries with maple syrup and coconut oil, then pour over the granola bars and spread edge to edge.
  9. Melt the dark chocolate chips either over a bain-marie (double boiler) or in 10-second increments in the microwave for about a minute, stirring in between. Make sure not to overheat as it can seize or burn.
  10. With a small spoon, drizzle the chocolate over the bars in a crisscross pattern, garnish with some more peanuts, then place in the freezer for 30 minutes to chill and set.
  11. Once set, cut into finger size bars and store in a sealed container in the fridge, or in the freezer.

Notes

  1. *use the refined kind for a non-coconut flavour. otherwise you may use any other high-heat vegetable oil
Source: Roya Tarzaban

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