No-bake Low Carb Vegan Breakfast Bars
How to Make It
Step
Recipe Steps steps 5 2 h 25 min
Step 1
In a medium bowl, add the peanut butter, powdered erythritol, and water. Whisk until smooth and creamy.
Step 2
Add the coconut flour and pumpkin seeds. Combine with a spatula until fully incorporated. The mixture should be thick but not dry. If the mixture turns out dry, add a couple of tablespoons of water, one tablespoon at a time, while gently mixing.
Step 3
Transfer the mixture to an 8 by 8-inch baking dish. Firmly press down using the spatula to smooth the top. Cover the dish with plastic wrap. Transfer the plate to the fridge for 2 hours to firm.
Step 4
Meanwhile, make the chocolate ganache. Chop the dark chocolate into fine pieces. Place a double boiler over medium heat on the stovetop. Stir 2 tablespoons of coconut cream and dark chocolate until a smooth consistency is obtained.
Step 5
Once the mixture is firm, cut it into 8 equal bars. Drizzle the chocolate over the bars and enjoy.
Ingredients
- Peanut butter – 1 cup
- Powdered Erythritol (Icing Sugar) – 4 tbsp
- Water – 6 tbsp
- Coconut flour – 0.33 cup
- Pumpkin seeds – 0.25 cup, whole pieces
- Coconut cream (liquid from grated meat) – 2 tbsp
- Dark chocolate bar, sugar free – 30 g