Triple Peanut Butter Cream Bars! A Yummy bars with peanut butter and nuts.
Megan created this bar for all the protein lovers people with refined sugar free dessert. The cream topping is packed with protein and bursts with robust nutty flavor.
Baking Scientist- Megan
Website –https://www.sweetsyoucaneat.com
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Photos by Brian Byllesby
Prep Time | 15 minutes |
Cook Time | 12 minutes |
Passive Time | 40 minutes |
Servings |
people
|
- 3 cups Oats
- 1/2 teaspoon Salt
- 1/2 teaspoon baking powder
- 1/2 cup Maple syrup
- 4 tablespoons Coconut oil (melted)
- 1 tablespoon Vanilla extract
- 6 ounces silken tofu
- 1/4 cup Maple syrup
- 1 tablespoon Vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup peanut butter
Ingredients
Crust
Cream
|
1. Preheat oven to 350ºF/180ºC. Prepare two 12-count cupcake tins with oil or cupcake papers.
2. Crust: Using a blender, rough chop whole oats for 25 seconds. Place oats in a bowl, add salt and baking powder. Stir to combine. Then add coconut oil, maple syrup and vanilla and stir into a gritty batter.
3. Scoop 1 tablespoon oat mixture into each cupcake tin. Press down firmly with your fingers to compress crusts. Bake12 minutes. Remove from oven and cool in refrigerator for 30 minutes.
4. Cream: Blend tofu, maple syrup, vanilla and cinnamon in a food processor until exceptionally smooth, about 1 minute. Add peanut butter and blend again until completely smooth, 1 extra minute.
5. Topping: Once crust is cooled, spread first a heaping teaspoon of peanut butter evenly over crust, then a tablespoon of tofu cream. Finish with crushed peanuts and large crystal salt.