A perfect cube of... perfectness. Hah.
I'm sorry if my words aren't making sense. I'm enjoying a "cube of perfectness" as we speak.
Anyways, these are sliced so perfectly because I sliced them straight from the freezer (yes, I'm impatient)
My main point is that they look a little too perfect (aka, rock hard and boring). But the pictures don't do these granola squares justice. These are actually super soft and uber chewy.
As seen here:
See? Suuuper fudgy!
I loved how these were intensely chocolatey with a hint of peanut butter and a mild sweetness. It was a nice change from all the tooth-achingly-sweet recipes I've been making lately ;)
To say this giant chocolate bar was calling my name would be an understatement.
It was basically yelling at me to chomp an entire quadrant off.
I swear. And so I did :)
Don't tell the cousin granola squares this, but, I think I favor these a little more.
*makes a shocked face*
I didn't even know it was possible, but these were even more fudgy than the "nutella" version. Not to mention, these have substantial height, which makes you feel like you're indulging a lot more per square inch. Bigger is always better when it comes to healthy desserts (and breakfasts)!
Dark Chocolate Peanut Butter Fudge Granola Squares: [no bake, sugar free, high fiber/protein, GF, vegan]
(makes 9 large squares or 16 cubes)
1oz Unsweetened Chocolate
64g (1/4 cup) Natural Peanut Butter (no sugar/salt/oil added)
1 cup Light Coconut Milk, canned
128g (4 scoops) Chocolate Protein Powder
96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
30g (6 tbs) Dark Cocoa Powder (unsweetened)
1/8 tsp Salt
144g (1+1/2 cups) Old Fashioned Rolled Oats (GF if you like)
120g (4 cups) Crispy Brown Rice Cereal
1. Line a brownie pan with parchment paper both ways, set aside.
2. In a medium, microwave-safe bowl, add the chocolate and peanut butter. Microwave at 30-second intervals, stirring between each one, until chocolate is melted. Whisk in the coconut milk, about 1/4 cup at a time. When this mixture is smooth and glossy, pour into a large mixing bowl, getting every last drop with a rubber spatula.
3. Add the protein powder to the mixing bowl and whisk (I just dumped it all in at once). Once that is incorporated, add the erythritol and whisk. Then add the cocoa powder and salt (it should turn very dark after adding the cocoa powder).
4. Fold in the oats, then fold in the rice cereal. Scoop this into the prepared brownie pan, flatten with the spatula and freeze, covered overnight. Slice the next day (it turns rock hard in the freezer so leave it out for ~20 minutes before slicing). Once these are sliced, they can stay in the fridge but are best eaten the day after making.
Feel free to add 1/4 cup of chopped peanuts to the batter! You can also try adding 1 tsp of vanilla extract as well, I didn't because I'm allergic. So sad.