Healthy No Bake IQed Peanut Butter & Dark Chocolate Shortbread Bars

May 17, 2015 IQ'ed Smart Nutrition


Shortbread Crust:
  • 96g (1 cup) Old Fashioned Rolled Oats, blended to a flour
  • 48g (1+1/2 scoops) Vanilla IQed Smart NutritionTM
  • 1/4 tsp Salt
  • 105g (5 tbs) Brown Rice Syrup
  • 28g (2 tbs) Coconut Oil
  • 1/2 tsp Hazelnut Extract (or vanilla extract)
  • 1/2 tsp Stevia Extract
  • 1/4 tsp Butter Extract
  • Peanut Butter Filling:
  • 256g (1 cup) Natural Peanut Butter (no sugar/salt/oil added)
  • 189g (1/2 cup + 1 tbs) Honey or Agave
  • 1/2 tsp Stevia Extract
  • 96g (3 scoops) Vanilla IQed Smart NutritionTM
Chocolate Topping:
  • 2-4oz 60% Cacao Chocolate (2oz if you like chocolate, 4oz if you love it to the point where you'd marry it)
  • 32g (2 tbs) Natural Peanut Butter (no sugar/salt/oil added)
  • 20 drops Stevia Extract


For the Shortbread Crust:
  1. Line a square brownie pan with parchment paper both ways for easy removal later.
  2. Mix together the blended oats, IQed Smart NutritionTM and salt, then add in the brown rice syrup, coconut oil and extracts. Stir until everything is incorporated and even (you can use a hand mixer and a large bowl if you like)
  3. Press the mixture down into the brownie pan until every corner is even in height. This batter makes just enough to fit the bottom of the pan. Refrigerate for 20-30 minutes, or until firm and dry.
  4. For the Peanut Butter Filling:
  5. In a large bowl, add the peanut butter, honey/agave and stevia extract and stir. Add in the IQed Smart NutritionTM and pinch of salt and stir until combined (you can use a hand mixer for this too). It should look like a big, soft blob of peanut butter play-doh.
  6. Press this onto the shortbread crust until even in height. I would suggest using a pastry roller if you have one, but I used a rubber spatula. Refrigerate for 20-30 minutes, or until firm.
For the Chocolate Topping:
  1. Break up the chocolate into pieces, and microwave at thirty second intervals until melted.
  2. Add the peanut butter and stir in until melted and incorporated.
  3. Add the stevia extract five drops at a time, stirring after every 5 drops.
  4. Pour the mixture over the peanut butter layer (if the chocolate is too hot, let it cool a little bit) and spread until even. Refrigerate until the chocolate has just barely hardened, then take it out and slice (this allows the chocolate so slice in nice lines rather than break, which happened to me because I refrigerated it overnight and then sliced them). Store in the refrigerator covered with plastic wrap.

To serve, take out of the refrigerator to soften for 10 minutes, EAT!





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