Ingredients
bottom chocolate layer
1 1/2 cups walnuts (preferably soaked and dehydrated)
1 1/2 cups oats
1/4 cup hemp seeds
1 tablespoon chia seeds
2/3 cup raw cacao (or unsweetened cocoa)
1/4 teaspoon sea salt
10-16 Medjool dates, pitted
2 teaspoons vanilla
1-2 tablespoons water (if needed)

Place all ingredients in a food processor except the dates, vanilla, and water. Blend on high until everything is finely ground, a minute or two.

Add the vanilla to the food processor, then drop the dates in one at a time through the feed tube of the processor while it is running. You should end up with a mixture that appears as cake-like crumbs, but when pressed will easily stick together. If the mixture does not hold together well, add a few more dates or a couple drops of water.

Press the mixture evenly into an 8×8 baking pan with your hand. Place the pan in the freezer while you make the peanut-butter layer.

middle peanut-butter layer
1 1/3 cups oats
1/2 teaspoon sea salt
2/3 cup natural peanut-butter
1/3 cup sweetener of your choice e.g. brown rice syrup or maple syrup etc
2 tablespoons expeller-pressed coconut oil, melted
1 teaspoon vanilla

Place oats in the food processor with the salt. Process until it becomes a fine powder.

Add the remaining ingredients and blend until well mixed. You may need to stop the processor a few times and scrape the sides with a rubber spatula to make sure the dough thorougly mixes.

Remove the pan of bars from the freezer. Place the peanut-butter mixture on top and press firmly with your hand to create an even layer. Return the pan to the freezer while you make the ganache topping.

ganache topping
6 tablespoons light agave nectar
1/2 cup raw cacao (or unsweetened cocoa)
1/4 cup expeller-pressed coconut oil, melted
1/8 teaspoon sea salt

Place all ingredients in a blender and process for a few seconds. Stop to scrape the sides with a rubber spatula, then continue to blend until smooth.

Remove the pan of bars from the freezer. Pour the ganache over the top and spread evenly. Cover the bars and chill in the refridgerator until ready to serve.

Yield: about 16 bars, depending on how large or small you cut them.

Delicious Recipe courtesy of:
Raw Vegan Recipes – Facebook Page