- 1 cup of gluten free rolled oats
- 2 large eggs
- 1/2 cup of cassava flour
- 1/4 cup of unsweetened, unsalted shredded coconut
- 1 tablespoon of unsweetened cocoa powder
- 1/4 cup of coconut milk
- 2 cups of roasted, salted peanuts
In a food processor, blend your oats and shredded coconut for about 6 minutes. Put your mixture into a mixing bowl and add the cassava flour and cocoa powder. Whisk together. Then, whisk in the eggs and coconut milk. Mix until it becomes a doughy consistency.
Rinse your food processor and then add 1 cup of your peanuts. Blend until it becomes like thick peanut butter. Add the rest of your peanuts and process until smooth.
Preheat your oven to 350℉. Lightly oil a glass pan. Divide the doughy mixture into two. Spread one part in the bottom of the pan using a spoon or spatula, as evenly as possible. Then, spread the peanut butter on top, leaving a tiny bit of room at the edges. Spread the other part of the dough on top of the peanut butter and press on the edges. Cut your bars into desired shapes, using your spatula but leave them in the pan. Bake for about 20 minutes. Let cool. Enjoy!