Peanut-Butter & Strawberry Energy Bars | No-Sugar, Gluten-free
Pre-heat oven to 350-degrees. Bake 20-25 Minutes. 16-Bars.
Ingredients
- 1 15-oz can Chickpeas, drained & rinsed
- ½ cup Peanut Butter unsweetened, no additives
- 2 tsp Vanilla Extract good quality
- 1-2 tbsp Liquid Monkfruit (no-sugar sweetener)
- ⅔ cup Rolled Oats Gluten-free
- ½ cup Roasted Peanuts (I used salted)
- ¼ tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1¼-1½ cups Fresh Strawberries chopped
Instructions
- Preheat oven to 350-degrees.
- SPRAY an 8×8 Baking Dish with cooking spray, then line it with Parchment Paper – allowing ends of paper to drop over sides. This is to allow you to easily lift the bars from the dish! The cooking spray just helps the parchment to stick to the dish without popping up.
- In a VitaMix or Food Processor, puree Chickpeas, Peanut Butter, Vanilla and Liquid Monkfruit. It will be VERY THICK, so you’ll have to scrape down sides a few times. That’s normal – you’re making a “dough.”
- In a small bowl, mix together the Oats, Baking Powder, Baking Soda, Salt & Peanuts.
- ADD Oat mixture to the VitaMix mixture and pulse just enough to incorporate. You want the mixture to be “Chunky.”
- LAYER: Firmly press 1/2 of the dough onto the bottom of the baking dish. This is your BASE, so make sure to press firmly. NEXT: Spread the chopped strawberries evenly over the top. FINALLY: Crumble the remaining half of the dough over the strawberries. This is your Crumble!
- BAKE: 20-25 minutes, until top is crispy/toasted looking and bars are pulling slightly away from the sides.
- COOL: Cool Bars in the baking dish 15-20 minutes. NEXT: Remove from baking dish using sides of parchment paper, place on wire rack and allow them to TOTALLY COOL – about 30-minutes. They need to “set!”
- SLICE & LOVE! Cut into squares (any size you like) and enjoy! Store in airtight container in fridge. They’re optimal for 2-3 days 😉
Tried this recipe?Let us know how it was!