1 can white beans (I used pinto), well rinsed and drained
2 tbsp almond or other milk choice, if needed
2 heaping c creamy peanut butter
1 c powdered sugar
½ c oat flour
1 tbsp honey or agave
(Chocolate topping)
1 c semi sweet chocolate chips
¼ - ½ c peanut butter
Instructions
Preheat the oven to 350ºF and spritz a 9 x 13” baking dish with nonstick spray.
Combine the crust ingredients. Start with ¾ c applesauce and work up to 1 c, if necessary, to incorporate all of the flour. A crumbly batter is preferred, but not necessary.
Press the dough into the prepare pan. Poke all over with a fork and bake for 15 – 20 minutes.
Using a food processor, blend the beans very well, adding milk if necessary to get a smooth and creamy texture. This will take anywhere from 5 – 15 minutes, depending on the size and quality of your food processor. You want no bean pieces to remain.
In a large bowl, combine the bean puree and all other peanut butter filling ingredients. Stir until well combined.
In a microwave safe bowl, microwave the chips for about 30 seconds. Stir until mostly smooth and add the remaining peanut butter. Stir until smooth, microwaving in 15 second bursts, if necessary.
Allow the crust to cool slightly (a little heat will help spread the PB). Drop the filling by spoonfuls and spread evenly. Pour chocolate over top and spread evenly.
Let cool on the counter for ~ 30 minutes. Cover loosely and chill in the fridge for ~ 2 hours before cutting and serving.
Notes
The more peanut butter you add to the chocolate topping, the more fudgey and less set it will be. The texture of this crust will be firm with a little chew. You can sub up to 1 c rolled oats for the wheat flour and a GF flour mix will work here. Store in fridge for best results.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/03/22/peanut-butter-bars-with-sneaky-beans/