What are you supposed to do when you have nothing to say? Things have been alright; they haven’t been great, but they haven’t been bad either. They’ve just, been.
I find writing very therapeutic, which is why I share personal stories and experiences on my blog. But what happens when I have nothing to say? What should I write about? How do I keep sharing recipes when I don’t have the energy to share the stories that go with them?
When I used to paint and draw, I was always told to just push through the moments that I couldn’t produce anything. To draw, to paint, to create, despite every bone in your body saying you couldn’t. The end result did not matter.
Don’t worry, this recipe forpeanut-butter chocolate fudge oat bars was not created in a moment like that though! I’ve actually been sitting on this recipe for awhile; it was one of the first recipes I created for this blog. I just do not know what words to share with the recipe.
The words I can share are: vegan and gluten-free delicious, chocolate-y goodness. But that is really all I’ve got.
This recipe was inspired by a peanut chocolate bar that I buy fairly often at a local bakery and the fudge oat bars that I drool over at Starbucks (but have never tasted). I hope that they satisfy all your chocolate and peanut butter fantasies.
vegan, gluten-free peanut-butter chocolate fudge oat bars
active time: 15 minutes ~ total time: 60 minutes (not including soaking the cashews)
These decadent peanut-butter chocolate fudge oat bars are everything you have ever wanted in a bar. I promise.
- 2 cups gluten free rolled oats
- 1 cup icing sugar
- ½ cup peanut butter
- ½ cup earth balance, melted
- ¾ cup cashews, soaked for 4-6 hours
- ½ cup maple syrup
- ½ cup coconut oil
- 1/3 cup cocoa powder
- 1 tsp vanilla
- Line an 8 x 8 inch pan with parchment paper.
- Take 1 cup of the oats and blend it into a flour.
- In a mixing bowl, combine the gluten free rolled oats, the oat flour, icing sugar, peanut butter, and earth balance and mix until well combined
- Press this oat mixture into your prepared pan and place it in the freezer.
- Rinse and drain the cashews and place into a blender. Add the remaining ingredients and blend until completely smooth. Depending on your blender, this could take up to 5 minutes.
- Pour the chocolate fudge on top of the oat mixture. With a spatula, smoother out the top.
- Place the bars back into the freezer to set for at least 30-45 minutes. Remove and cut into bars with a large, sharp knife. These bars keep best in the freezer.