These squares were inspired by one of my favourite snacks, loads of good old peanut butter on a piece of toasted seed loaf bread! I had so much fun creating these, and after a few failed attempts I finally nailed it. I hope you will enjoy them as much as I do, I’m sure once you’ve tried them, they will become one of your go to snacks too!
Crunchy seeds, creamy dreamy peanut butter AND silky chocolate, whats not to love?
I chose a mixture of seeds that I enjoy, however the recipe will work just as well with whatever you have in your pantry as a substitute. These are pretty rich, so when you are making your slices, just bear that in mind, a little goes a long way here. Enjoy and let me know what you think!
Vegan Seedy Peanut Butter Squares
- ½ cup oats
- ½ cup heaped pitted dates (if dried, soak for 15 mins in boiling water then drain)
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 tbs chia seeds
- 2 tbsp sesame seeds
- 1/8 cup peanut/almond butter
- 1/8 cup maple (use honey if your not vegan)
Peanut butter layer:
- 1 cup peanut butter
- 6 tbsp maple syrup (honey)
- ½ cup coconut flour
- 120 g chocolate ( I use Afrikoa 55%)
- ½ cup coconut milk
- 1 tbsp coconut oil
- Preheat the oven to 180C. Toast the oats in the oven for about 15mins, keep an eye on it towards the end, it can burn easily! Set aside to cool.
- In a blender, process the dates until it’s all chopped up, transfer to a bowl with the cooled oats.
- Pour maple syrup and peanut butter into a heatproof mug, and microwave in 20 sec increments, stirring until smooth.
- Add the peanut butter mix to the oats and dates, and measure in the leftover ingredients. Mix until it’s all incorporated.
- Pour the mixture into a prepared baking tray ( with parchment paper going all the way up and over the sides, I used 22cmx22cm) and smooth with a wet spatula. Make sure to get it nice and tightly packed, you want the base to hold together well.
- Chill in freezer for at least 30 mins to harden while preparing next layer.
Peanut butter layer:
- Add the peanut butter, coconut flour and maple syrup to a bowl. Fold with spatula until you have a very thick mixture that clumps together (it should almost resemble a sturdy cookie dough)
- Once the mixture is combined, spread onto the seed layer with a spatula, and once again press down well.
- Place back in the freezer while you make your last layer. Almost there!
- Chop up the chocolate and put in a heatproof bowl with the coconut milk and coconut oil. Microwave in 20 sec increments, stirring until combined (don’t microwave it for longer stretches, because the mixture could split)
- Pour onto the peanut butter layer and Leave in refrigerator to set for at least 4 hours.
- Lift out the parchment paper, and slice into squares or slices using a dry hot knife. Enjoy!
*Notes: Once set, you can keep these in the fridge, or store in an airtight container in a cool dry place.