By the Gracious Vegan
When I was in Seattle recently, I bought a Flying Apron Peanut Butter Joy bar. It was incredibly delicious. I set out to create a slightly healthier version by replacing rice and maple syrups with date paste and replacing sugar-sweetened chocolate chips with alternatives. Based on the rave reviews of these bars, I think I’ve succeeded.
Makes 18 bars (3” x 1.5”)
Line a 9”x9” pan with parchment paper.
Mix the following ingredients in a medium-large bowl with a wooden spoon.
1.5 cups rolled oats (the quick-cooking/instant kind, not old-fashioned, which result in a type of chewy texture I don’t like)
3/4 cup natural peanut butter (I prefer smooth) (heat it in the microwave to soften it if it’s hard to stir)
3/4 cup date paste
1/3 cup raisins
1/4 cup shredded or flaked coconut (unsweetened)
1/4 cup roasted sunflower seeds or other roasted seed
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon salt
Spread the mixture into the lined pan and spread it out into an even layer.
Top the mixture with any/all of the following – press the toppings into the bars.
1 Tablespoon (or more) flaked coconut
1 Tablespoon (or more) cocoa nibs
1 Tablespoon (or more) chopped nuts
(not whole-food unprocessed) Melt 2/3 cup chocolate chips and 1 teaspoon coconut oil together; spread over the top and sprinkle with flaked coconut or chopped nuts
Chill in the refrigerator for about an hour or until set.
Nutrition: whole-food unprocessed; WFPBNO
Timing: 15 minutes to make (if date paste already made), 1 hour to chill