Frozen Chocolate, Peanut Butter Bars
Servings: 9
Preparation Time: 15 minutes
Ingredients:
Peanut Butter Cookie Crust:
- 1 1/2 cups presoaked and dried buckwheat groats
- 4 large or 8 small dates, pitted & soaked for 5 minutes if they’re not soft
- 6 tablespoons organic peanut butter
- 2 tablespoons Virgin Coconut Oil, melted
- 1 teaspoon stevia powder
- 2–4 tablespoons honey
- filtered water
Chocolate Ice Cream:
- 3 ripe avocados, peeled and pitted
- 1/4 cup plus 2 tablespoons cocoa powder
- 1/2 cup Coconut Cream Concentrate
- 1/4 cup honey
- 2 tablespoons Virgin Coconut Oil, melted
- 1/2 teaspoon vanilla powder
- pinch sea salt
Directions:
Put the buckwheat into a food processor until well ground; add dates to the processor while it is running. Stop and add the peanut butter, oil, stevia, and honey to taste or to correct consistency. Process until mixture can be pressed against the side of the container without falling apart. Add water a couple teaspoons at a time if necessary for this consistency.
Coat a square baking pan with extra coconut oil. Press mixture evenly into the bottom. If desired, reserve a couple tablespoons of crumbs to decorate the top.
For the ice cream, place all of the ingredients into the food processor; process until smooth. Spread mixture evenly over the crust. Freeze for about an hour. Run a thin metal knife (a frosting knife works well) around the edges to loosen it. Return to freezer for another hour. Cut into 9 bars. Return to freezer until ready to serve.
Serve with caramel sauce, hot fudge, and/or coconut whipped cream if desired.
Recipe and photo submitted by Charlene, Wareham, MA.
