Chocolate-topped crunchy peanut cookie bars recipe

A chocolate-topped crunchy peanut cookie bars recipe doesn’t exactly sound healthy, but this raw version is delicious and low on the indulgence scale

Makes 24 cookie bars

Ingredients:

For the coconut maca cookies

3 cups coconut flakes, macaroon-cut or fine-cut

1⁄2 cup green raisins

2 tbsp maca powder

1⁄4 cup raw honey (liquid or crystallized) or coconut nectar

3 tbsp raw coconut flour

1 tbsp coconut oil, solid

1⁄2 tsp vanilla bean powder

1⁄4 tsp Himalayan salt

For the crunchy peanut caramel

1⁄2 cup jungle peanut butter

1⁄4 cup lucuma powder

1⁄2 cup dates, pitted

1⁄4 cup raw honey (liquid or crystallized) or coconut nectar

3 tbsp coconut oil, solid

1⁄2 tsp vanilla bean powder

1⁄2 tsp cinnamon

1⁄4 tsp Himalayan salt

3⁄4 cup lightly roasted whole jungle peanuts

For the chocolate layer

1⁄2 cup cacao paste

2 tbsp coconut oil

1 tbsp cacao powder (optional)

2 tbsp lucuma powder

3–4 tbsp sun-dried cane juice crystals or coconut sugar

1⁄4 tsp vanilla bean powder

1⁄4 tsp mucuna extract powder (optional)

1⁄4 tsp passionflower extract powder (optional)

Method:

1. In a food processor, mix the coconut flakes and the raisins until broken down into a fine flour. Add all remaining ingredients to the food processor, and mix until a loose dough forms.

2. Line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.

3. Set the cookie dough aside while making the crunchy peanut caramel.

4. Place all ingredients for the crunchy peanut caramel, except the whole jungle peanuts, into a food processor.

5. Mix the caramel until a smooth paste forms, add the whole jungle peanuts, and pulse until the peanuts are broken up a bit.

6. Spread the crunchy peanut caramel evenly over the coconut maca cookie layer, and set aside.

7. To make the chocolate layer, melt cacao paste in a glass bowl over a double boiler, stirring when it starts to melt. Take it off the heat just before melted, keep stirring until completely smooth, then add coconut oil, mixing until melted.

8. If using coconut sugar, powder it by blending in a spice grinder; or use a high-power blender to blend and powder 1–2 cups of sugar, and use 3–4 tablespoons.

9. Add all remaining ingredients for the chocolate layer to the bowl of melted cacao paste, and stir until completely smooth. Pour the chocolate layer over the crunchy peanut caramel, and spread evenly.

10. Tap the pan to get out any air bubbles, and chill for 45 minutes to an hour.

11. Remove from the pan, place on a cutting board, and cut into small squares.

Note: Bars must be cut within about 45 minutes to 1 hour of chilling, so the chocolate is easily cut through and doesn’t split with cracks.

From Raw Cookies by Julia Corbett, published by North Atlantic Books.