Raw Prebiotic Peanut Bar

If you're looking for a simple, nourishing snack that supports gut health while satisfying your sweet tooth, these Raw Prebiotic Peanut & Chocolate Bars are a great option. Made with wholesome ingredients including oats, flaxseed, peanut butter and dark chocolate, they provide a delicious balance of fibre, healthy fats and rich chocolate flavour.

What makes these bars particularly special is the addition of a prebiotic fibre. I've used inulin in this recipe, which helps feed beneficial gut bacteria and supports a healthy microbiome. For some of my clients who already use PHGG (Partially Hydrolysed Guar Gum), this can be substituted for the inulin, making the recipe easy to adapt to your individual needs.

These bars are also a practical snack for busy families. The combination of oats, healthy fats and fibre makes them a satisfying option for hungry children arriving home from school, helping to bridge the gap between lunch and dinner with something more nourishing than many packaged snacks.

They're equally useful for new mums during the postpartum period, when energy demands are high and finding time to prepare balanced meals can be challenging. Having nutrient-dense snacks readily available can be a simple way to top up energy intake, and these bars provide a convenient source of calories, healthy fats and fibre to keep you going through busy days and interrupted nights.

There's no baking required, making them quick to prepare and perfect for keeping in the fridge or freezer for a convenient snack throughout the week. Whether you're looking for a healthier treat, a fibre-rich snack, or a simple way to incorporate more prebiotics into your diet, these bars tick all the boxes.

Rich, chocolatey and satisfying, they're proof that supporting your gut health can taste delicious too.

Biscuit Layer -

150g oat flour

40 g flax flour

15g inulin

60g coconut oil

30g honey

90g peanut butter (abit extra for drizzling over biscuit layer)

2 tsp vanilla extract

Blend dry ingredients in a Nutri bullet and melt wet ingredients in a pan

Combine together in one bowl until you get a dough.

Press dough into a 20x10 cm silicon tray.

Drizzle some extra peanut butter over the biscuit layer and add to the freezer.

Chocolate layer-

Melt 100g bar of 85% dark chocolate,

Add 2 tbsp of maple syrup and 2 tbsp of coconut oil  and 2 tsp vanilla extract and pour over frozen biscuit layer then leave in the fridge to set

Some of my clients - if you have PHGG powder you can use this as your prebiotic instead of inulin.