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A Valentine's Day Treat in 35 mins

Need a last minute dessert for Valentine's Day? We got you. Here's a nutty vegan treat that doesn't require any baking. Ultra brownie points because it's chocolate!

Gooey peanut butter and chocolate fridge bars


55g (1/3 cup) roasted unsalted peanuts 30g (1/4 cup) raw cacao powder Pinch sea salt

140g (1 1/2 cups) rolled oats

95g (1/2 cup) raisins

2 tbsp coconut oil

1 tbsp maple syrup

Roasted unsalted peanuts, extra, finely chopped, to serve (optional)

Sea salt, extra, to serve (optional)

Peanut butter filling

2 large (about 430g) ripe bananas, peeled, chopped

130g (1/2 cup) natural smooth peanut butter (no added sugar or salt)

65g (1/3 cup) raisins

60ml (1/4 cup) melted coconut oil

1 tbsp maple syrup

1 tbsp coconut flour

1/4 tsp sea salt

Chocolate topping

50g (1/2 cup) raw cacao powder, sifted

85g (1/3 cup) solidified coconut oil

80ml (1/3 cup) maple syrup


Step 1 Grease the base and sides of an 18cm (base measurement) square cake pan. Line with baking paper, allowing the sides to overhang. Place peanuts, cacao, salt and 1 cup oats in a food processor and pulse until just finely chopped. Add the raisins, oil, maple syrup and remaining oats. Process until well combined. Press into base of prepared pan. Use a straight-sided glass to smooth the surface. Place in the fridge for 1 hour or until firm.

Step 2 For the filling, use a high-speed blender to blend the banana, peanut butter, raisins, oil, maple syrup, flour and salt, scraping down the sides occasionally, until very smooth. Spread over oat base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm.

Step 3 For the chocolate topping, place ingredients in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring constantly, for 3 minutes or until mixture is smooth and thickened. Pour over the filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set. Cut into 18 bars. Sprinkle with extra peanuts and salt, if using. Store in a lined airtight container in fridge for up to 1 week.

Recipe from


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