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Coffee, Peanut Butter and Chocolate Crunch Bar

Prep: 30 mins / Freeze: 60 mins


Combining the best bits from your favourite chocolate bars – chocolate, peanut butter and coconut – this healthier recipe adds coffee to put extra zip in your step. it’s also vegan, gluten-free and packed full of natural sugars.


Chewy base:

  1. 200g sultanas
  2. 3tbsp espresso coffee (not granules)
  3. 2tsp vanilla extract
  4. 50ml coconut oil, melted, plus extra to line the tray
  5. 3tbsp agave syrup
  6. 130g coconut flour

Biscuit layer:

  1. 200g crunchy peanut butter
  2. 100g coconut flour
  3. 4tbsp agave syrup
  4. 2tbsp coconut oil (unflavoured), melted

Chocolate coating:

  1. 240g raw cacao powder
  2. 240ml coconut oil (unflavoured), melted
  3. 1x 400ml can of coconut milk (only for the cream at the top, save the milk for another recipe)
  4. 120ml agave syrup
  5. 2tbsp vanilla extract
  6. 2tbsp espresso coffee (not granules)


  1. Line a small baking tray (26x20cm) with baking parchment paper, add 1tsp coconut oil and spread evenly.
  2. Soak the sultanas in boiling water for 10 mins then drain and blitz in a food processor with the remaining base ingredients to form a sticky dough, scraping down the sides occasionally. Add to the baking tray, pressing down firmly. Place in the freezer while you make the next layer.
  3. Melt the peanut butter in the microwave. Zap for thirty seconds, stir then repeat. Stir in the remaining ingredients. Add to the baking tray and smooth over. Place in the freezer while you make the coating.
  4. In a large bowl or saucepan stir the coconut oil into the cacao powder, scraping down the sides as necessary. Add the coconut cream and whisk out any clumps. Stir in the remaining ingredients until smooth and set aside.
  5. Meanwhile, take your baking tray out of the freezer and lift the block out of the tray onto a large chopping board, using the parchment as an aid. Cut into 8 equal-sized large bars.
  6. Using two forks, submerge a bar into the chocolate then remove and allow the excess to drip off. Add to a parchment-lined baking tray and repeat with the remaining bars. Add to the freezer and allow to set for an hour (or overnight).