Delicious no-bake oats bars with a peanut butter and chocolate coating. For the holidays, I baked about 100 dozen cookies, and these were everyone’s favorite!
| Prep Time: | 20 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 50 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cake |
Ingredients
- 3 cups raw cashews
- 1 cup almonds
- 1 cup pecans
- 4 Medjool dates, pitted
- 2 teaspoons coconut oil, melted
- 2 teaspoons cocoa powder
- ¼ teaspoon salt
- 4 cups banana, coarsely chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¾ cup coconut oil, melted
- ½ cup chopped vegan dark chocolate
- ¼ cup coconut milk
Instructions
- Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.
- Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.
- Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.
- Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.
- Chopped vegan dark chocolate can be substituted with vegan dark chocolate chips, if desired.
Nutrition Facts
| Calories | 584 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 6 g |
| Protein | 10 g |
| Saturated Fat | 18 g |
| Sodium | 270 mg |
| Sugars | 17 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out amazing!!i didn’t have quite as many bananas to use and didn’t have vegan chocolate so I used the coconut milk with cacao and coconut sugar. I had to actually use 1/2 cup of the coconut milk to make it cover the top. Gave it to my mom for her birthday and she said she would buy pay $35 at the store for something this good. I feel like that’s a success.
This is sooooooooo good
Made it yesterday for my husband’s birthday and he loved it! He said it is better than cheesecake.