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    Dark Chocolate Peanut Butter Cup Snack Bars (gluten-free)

    Dark Chocolate Peanut Butter Cup Snack Bars (gluten-free)

    Dark Chocolate Peanut Butter Cup Snack Bars that are gluten & dairy-freeDark Chocolate Peanut Butter Cup Snack Bars (gluten-free)

    Have you caught on to my dark chocolate theme this week? Apparently I was craving all the chocolate when I mapped out this week’s blog recipes.

    I also came to the conclusion at the end of 2016 that your favorite recipes here on the blog usual have dark chocolate and/or peanut butter in them. The Paleo Chocolate Banana Bread, Flourless PB Cup Banana Bread, Quinoa Crunch Bars, etc.

    I don’t blame you though..

    But today we are making a recipe that you guys are going to go c-r-a-z-y over. These Dark Chocolate Peanut Butter Cup Snack Bars.

    They are honestly one of the best things that have ever come out of my oven. These bars have a crispy oatmeal crust and are filled with creamy peanut butter and dark chocolate. Plus they are gluten free and dairy free and packed with fiber, protein, healthy fats and complex carbs.

    The crust even has a hidden gem in it – collagen. Yup, we have another sweet recipe with collagen in it. Those 6-ingredient Coconut Flour Chocolate Chunk CookiesChocolate Chip Ginger Oatmeal Cookies and Chocolate Chip Flaxseed Waffles (just to name a few) ALL have marine collagen in them.

    Dark Chocolate Peanut Butter Cup Snack Bars (gluten-free)Dark Chocolate Peanut Butter Cup Snack Bars (gluten-free)

    I add a scoop of Vital Proteins marine collagen into my lemon water every single day. But I also love adding it to random recipes. I do not think it has any sort of taste when you mix it in a hot beverage or within a recipe you are cooking/baking. It really just gives any recipe or beverage an extra boost.

    Collagen peptides is amazing for our hair, skin and nails. It is also great for digestion, our joints and helps us maintain a healthy weight. I use Vital Proteins marine collagen but Jord also uses the beef one. Literally any of them will work and are good for you, so just a matter of personal preference.

    These snack bars are the best for the mid-afternoon sweet tooth craving, a quick on-the-go breakfast or even dessert.

    WHAT YOU NEED

    sprouted rolled oats or rolled oats

    dates

    coconut flakes

    peanut butter

    coconut oil

    maple syrup

    Vital Proteins Marine Collagen Peptides

    Dark Chocolate Chips

    QUICK NOTES

    • These bars taste amazing warm, at room temp or cold. I personally loved eating them frozen but anyway will work
    • To ensure a gorgeous peanut butter swirl, use a tooth pick to swirl the chocolate and peanut butter together
    • These bars freeze very well so feel free to make them and freeze as many as you’d like (if you don’t eat them all, ha!)
    • Marine collagen is indeed optional in this recipe, but I recommend incorporating it into your daily eats. It has amazing benefits!

    Dark Chocolate Peanut Butter Cup Snack Bars (gluten-free)

    Dark Chocolate Peanut Butter Cup Snack Bars (gluten-free)

    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Yields 9 bars

    Ingredients

      Crust

    • 1 cup of sprouted rolled oats (gluten-free if needed not cooked)
    • 1 cup of pitted dates
    • 1/3 cup coconut flakes
    • 1/4 cup creamy peanut butter (or your nut butter of choice - GG is great too - code RACHL for free shipping on orders more than $20 and a free surprise!)
    • 2 tablespoons coconut oil
    • 2 tablespoons maple syrup
    • 2 tablespoons Vital Proteins Marine Collagen*
    • 1 teaspoon baking powder
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • Topping

    • 1/2 (4 ounces) cup melted  dark chocolate  (code rachLcoconutcups)
    • 5 teaspoons of creamy peanut butter
    • *you can omit if you prefer but it adds a great nutritional value*

    Directions

    1. Preheat your oven to 350 degrees and grease 8x8 baking dish
    2. Add crust ingredients to food processor and pulse until well combined in a dough
    3. Bake in oven for 15-20 minutes
    4. Spread melted chocolate evenly on top of the bars once baked
    5. Add 5 teaspoons of peanut butter across the bars and use the end of your spoon to swirl it all together
    6. Bake in oven for additional 10-15 minutes
    7. Leave in fridge for up to 7 days or freezer for longer

    by

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    xx, Rach

    Dark Chocolate Peanut Butter Cup Snack Bars (gluten-free)

    Thank you Vital Protein for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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  • Reply Karlie January 19, 2017 at 7:43 am

    Chocolate week I’m definitely down with that theme 🙂

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  • Reply Sara @ Oats & Rows January 19, 2017 at 9:31 am

    I’ve got all these ingredients on hand so these are SO happening this weekend!!

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  • Reply Emily January 19, 2017 at 11:05 am

    Crispy, chocolatey, and peanut buttery? You have a WINNER! 🙂

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  • Reply Mary January 19, 2017 at 12:15 pm

    All my dark chocolate chips have dairy in them. Do you recommend a specific brand as this is a dairy free recipe? Thanks!

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  • Reply Leah Goldglantz January 20, 2017 at 7:10 am

    All your chocolate peanut butter recipes make me SO happy

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  • Reply Amanda - Create N Plate January 20, 2017 at 11:50 am

    I am always down for a week of chocolate. But oh my goodness, these look amazing!! That melted chocolate and pb swirl on top is to die for!

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  • Reply Brenda January 26, 2017 at 10:00 pm

    Rach help! I tried making this but they ended up crumbling apart 🙁 not sure if I used too little oats or what happened but I followed the instructions exactly as written. by oatmeal, do you mean cooked oats ?

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    • Reply Rachel January 26, 2017 at 10:13 pm

      hi brenda – sorry to hear that. it’s non cooked oats! just right out of the bag or container 🙂 make sure all directions and measurements are exact and it should turn out great!

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