Earlier this week I wanted to incorporate Simple Mills’ Cake Bars into a recipe, as they are just so so delicious and I invented these healthy Everything But The Kitchen Sink Bars! They are so dreamy, decadent, and a chocolate lovers’ heaven! Plus, they are gluten-free, dairy free, and refined-sugar-free. The combination of a hazelnut date base, peanut butter, chocolate chip cake bites, and a silky layer of chocolate is quite possibly the best combination ever! If you cannot find Simple Mills Cake bars in your local supermarket, feel free to make your own cake mixture and just crumble that as your third layer. I hope you enjoy these healthy everything but the kitchen sink bars!

Ingredients:

Layer #1- 

-2 cups pitted Medjool dates

-1 cup hazelnut flour

-2 tablespoons of peanut butter

-1 heaping tablespoon of coconut oil

-4 tbsp of cacao powder

-½ cup maple syrup

Layer #2- 

-4 tbsp Peanut Butter

Layer #3- 

-4 packets of crumbled Simple Mills Chocolate Chip Cake Bars

Layer #4-

-2 melted chocolate bars

-big handful of desiccated coconut

Directions:

1. In a food processor, place all of the ingredients for layer one in a food processor and blend until everything is nice and smooth and you don’t see anymore dates.

2. Line a tray with tinfoil or parchment paper and place the date mixture down into the tin for your first layer of our everything but the kitchen sink bars. I used a spatula to make it nice and flat.

3. Once your date mixture is in the tin, let’s start putting on the second layer. Using a spatula, smooth the peanut butter on top.

4. Once you are all done with the second layer, let’s get started with the third layer. Place the Simple Mills Chocolate Chip Cake Bars in a bag and crumble them up into small pieces. Sprinkle the crumbs on top of the peanut butter.

5. Now for the final layer, melt two chocolate bars over a Bain Marie (see recipe notes). Once the chocolate has melted and is nice and smooth, layer that on top of the crumbled cake bar pieces. The chocolate might get caught in the crumbs, but don’t worry. Finally, sprinkle some desiccated coconut on top of the chocolate and place in the freezer to set for a few hours. Once the chocolate has hardened, cut it up, and enjoy!

Recipe notes:

* A bain-marie is when you take a saucepan and fill it up halfway with water and then place a heatproof bowl over the saucepan in order to slowly melt the chocolate.

* Store in an airtight container in the fridge

* My favorite vegan and refined sugar-free dark chocolate is Lily’s Dark Chocolate

Step-by-step Photos:

In a food processor, place all of the ingredients for layer one in a food processor and blend until everything is nice and smooth and you don’t see anymore dates. Line a tray with tinfoil or parchment paper and place the date mixture down into the tin for your first layer of our everything but the kitchen sink bars. I used a spatula to make it nice and flat.

Once your date mixture is in the tin, let’s start putting on the second layer. Using a spatula, smooth the peanut butter on top.

Once you are all done with the second layer, let’s get started with the third layer. Place the Simple Mills Chocolate Chip Cake Bars in a bag and crumble them up into small pieces. Sprinkle the crumbs on top of the peanut butter.

Now for the final layer, melt two chocolate bars over a Bain Marie (see recipe notes). Once the chocolate has melted and is nice and smooth, layer that on top of the crumbled cake bar pieces. The chocolate might get caught in the crumbs, but don’t worry. Finally, sprinkle some desiccated coconut on top of the chocolate and place in the freezer to set for a few hours. Once the chocolate has hardened, cut it up, and enjoy!