These bars are just a dream come true! I have been totally loving peanut butter lately, it’s almost taking over my love for almond butter 😉 Obviously you can’t go wrong with nut butter and chocolate, is just the best combination! To stop myself from eating the whole tray I took them into my office and they have been an absolutely hit. They are super moorish, decadent and satisfying, I warn you once you start eating them you might not be able to stop 🙂

Ingredients:

For the base:

 1 cup of almonds (pecans, cashews will work as well)

 1/2 cup of buckwheat groats

 1 tablespoon of cacao nibs

 15  pitted dates

 1 tablespoon of melted coconut oil

 40 gr of melted good quality dark chocolate (I have used Raw Halo)

For the peanut butter/chocolate layer

 10 pitted dates

 3 heaped tablespoons of peanut butter

1 tablespoon of coconut oil

2 tablespoon of raw cacao powder

Cacao nibs to sprinkle on top (optional)

Start by making the base: in a food processor place the nuts and pulse for about 1 minute until they become a coarse flour. Add the buckwheat groats and the cacao nibs and pulse again for only few seconds. You still want to have a crunch from them. Add the melted chocolate and the pitted dates and blitz for another minute until you have a sticky dough ( the mixture should be sticking together when pressed between your fingers).

 Line a brownie tin with a some baking paper. Remove the mixture from the food processor and pour into the baking tin. With your fingers press it down and try to spread it across the tin and evenly as possible. Place it in the fridge to set.

 To make the peanut butter/chocolate layer: place the pitted dates, coconut oil and the peanut butter into the food processor. You want to let the food processor works for at least 2-3 minutes to get the mixture as smooth as possible. If you find the mixture is still quite thick and clumpy you can add a splash of water to help the food processor to work its magic 😉  Add the raw cacao powder and blitz again for only few seconds until it’s fully incorporated.

 Pour the mixture into the tin. With a spatula spread it across on the nutty base. You might want to use your hands as it tends to be quite sticky. Sprinkle the top with cacao nibs (if using).

 Place the tin back in the fridge for at least another hour. Before serving cut it into slices and enjoy them!

 Keep them in airtight container in the fridge for up to 2 weeks.