So I haven’t jumped on board the cookie train…but rather than Nanaimo Christmas Layer Bar one!
Who doesn’t love a good layer bar!!! These no bake treats are fudgy, rich, satisfying and super peanut buttery! The base is date free, meaning you can whip these up without a food processor or blender! Less cleaning up and also it just makes these much more accessible to those without every kitchen gadget under the sun at hand. The base is where our flaxseeds come in, providing a nutritional punch and putting they’re beautiful natural binding properties to good use.
My old site had so many layer bar creations one of it is definitely on the agenda to remake before Christmas… the 7 layer no bake cookie bar of dreams. In the meantime these peanut butter Nanaimo bars provide a mighty hit of chocolate and peanut butter loveliness in every bite. They’re actually generously portioned so you could easily slice them up into 10 -12 squares or wedges for an after dinner or Christmas movie watching nibble.
If you really want to you could sub out the peanut butter for almond, pistachio, hazelnut or even nut free sunflower seed butter. I would recommend all of Meridian Foods nut butters, the only exception being to use Sunbutter if you’re opting for a nut free filling as it basically tastes like peanut butter. I don’t know how they managed to achieve it.
Caramalised peanuts on top of that final chocolate layer make these look super pretty and provide a final flourish of sweet and salty crunchiness. DO IT!
Peanut Butter Nanaimo Layer BarsPrint Recipe
- For the Base
- 40g raw cacao powder
- 150g ground almonds
- 40g unsweetened dessicated coconut
- 2 tbsp (15g) Linwoods milled flaxseeds
- 2.5 tbsp (35g) coconut oil, melted
- 3 tbsp (45 ml) maple syrup
- 1 tsp vanilla extract
- For the Filling
- 180g crunchy all natural peanut butter
- 60g coconut oil, melted
- 80ml maple syrup
- For the Topping
- 150g dark chocolate of choice
- 1 tbsp (14g) coconut oil
- 60g salted peanuts + 15 ml maple syrup (optional)
Line a 9 inch loaf tin with baking paper and lightly grease with spray oil.
Combine all base ingredients in a large bowl. Place into prepared tin, spread evenly and pack down using the back of a spoon.
Place into the freezer for 10 minutes.
Combine all filling ingredients in a large bowl. Pour over the firm base. Return to the freezer for 15 minutes.
The filling should be firm to the touch; when firm to the touch place into the fridge for 10 minutes. You don’t want the middle layer to be super cold when you pour the chocolate over the top.
Mix together peanuts and maple syrup if using. Bake in a preheated oven at 160C (300F) for ten minutes. Set to one side to cool.
Roughly chop chocolate and place into a microwave safe jug or bowl. Heat for 30 seconds at a time, stirring and repeating until the chocolate is melted. Stir in coconut oil.
Pour chocolate layer over the peanut butter base and return to the fridge for 10 minutes. At this point place the peanuts on top of each serving; based on how you plan of cutting up the final squares!
Remove and use a share knife to slice into 8 squares large squares; you can slice them up in smaller little bars, wedges or pieces, the recipe would easily serve 10 -12.
Store in a seal tight container in the fridge for up to two weeks or freeze for up to one month. Best served at room temperature.