1 cup almonds
1 cup raisins or dates
1/4 cup shredded coconut
1 tbsp coconut oil
1 tsp maple syrup or agave
- Add everything to a food processor, and blend until fully broken down
- Pat into an 8x8 pan for a thick bar, or a 9x13 for a thinner bar
For the Filling:
2 cups soaked cashews
1 cup peanut butter
1/4 cup maple syrup or agave
2 tbsp coconut oil
1 tsp salt
1 tsp vanilla
1 cup almond, soy or coconut milk
- Add everything except milk to a food processor and blend until completely broken down
- Slowly pour in milk and continue to process until smooth
- Spread evenly onto crust
Variation 1 :Peanut Butter Chocolate
Raw Chocolate Ganache
3/4 cup cocoa powder
3/4 cup coconut oil, melted
1/2 cup agave
- Mix together until smooth
- Spread over peanut butter bars and refrigerate
(Okay...not technically raw)
- Spread with favorite jelly or preserves
- Garnish with peanuts and refrigerate