It’s all about cardio! When the zombie’s come to take over, you’ll need the stamina and energy this bar can provide to fight them off. They’ll want some too; they’re so delicious.
(yield: 6 bars)
1.5 oz. chunky salted peanut butter (I’m partial to Trader Joe’s)
6 tsp. filtered water
2 oz. dark chocolate chips, lightly ground
4 tsp. organic cane sugar
2 tsp. safflower oil
1 Tbsp. ground flax meal, heaping
1 pinch sea salt
1 tsp. vanilla powder
1 oz. gluten free oats
1 tsp. arrowroot powder
1 Tbsp. expresso beans, grind well
1 Tbsp. chia seeds, heaping
2 oz. dark chocolate chips
Preheat oven to 350 degrees. You’ll need lined parchment and a sheet pan.
1. Two bowls. One wet & one dry. Whisk together pb, water, and oil in one bowl. In another, mix together remaining ingredients, except for the 2 oz. of chocolate chips. Combine wet to dry, and mix thoroughly.
2. Place bar mixture onto parchment and with your hands, flatten to 1/2 inch in height and form a rectangle. I like to use a bread loaf pan, if it’s available.
3. Bake them at 350 for 45-50 minutes. Allow to cool on the parchment, on a cooling rack. While they are cooling, melt the 2 oz. of dark chocolate chips. With a spatula, spread on top of cooled bar. Allow this to cool for another 15, and then refrigerate until chocolate has hardened. Once the chocolate has hardened, you can leave them in a covered tupperware and they will last for 5-7 days, unrefrigerated.