Melt the cacao butter over low heat in a bowl set over a pot of simmering water, until completed melted. Whisk in Swerve until combined and smooth. Let cool about 15 minutes then add mixture into a blender. Add in the rest of the ingredients and blend until smooth. Pour into chocolate bar molds and add optional ingredients if desired.
Instructions. Line an 8-inch square baking pan with foil. In food processor, pulse the dates until finely chopped. Add nut butter, salt and vanilla; process until blended. Add the oats, cooled quinoa, and walnuts; pulse until mixture forms a dough. Add chocolate chips; pulse 1 or 2 times to just combine.
Step 3: Assembly. Thirdly, transfer the mixture to the candy bar mold of your choice or a 9 x 5 loaf dish lined with parchment paper. Either method will work and the bars will taste the same, but the shape and thickness will vary. If using a 9 x 5 baking dish, spread the mixture evenly on the bottom of the pan.
Add 2 Tablespoons peanut butter and the chocolate chips to a microwave-safe bowl and gently melt in 20-30 second intervals until the mixture is smooth. Pour & Spread. Next, pour the melted chocolate mixture over the peanut butter filling and smooth into an even layer. Chill the bars until set, about 2 hours or so.
. are zero candy bars gluten free
