Vegan Peanut Butter Bars (No Bake!)

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Courtesy of Detoxinista who creates amazing healthy recipes that taste exactly like their unhealthy counterparts 🙂

Ingredients:

Crust:
3/4 Cup Almond Meal/flour
2 Tbsp  Maple syrup
1 Tbsp Coconut Oil, melted
2 Tbsp Cocoa
Pinch Sea Salt

Filling:
1/2 Cup Creamy Natural Peanut Butter
Pinch Sea salt
1 Tbsp Coconut Oil, melted
3 Tbsp Pure Maple Syrup

Candy Coating:
1/4 Cup Raw Cocoa
3 Tbsp Maple Syrup
1/4 Cup Coconut Oil, melted

Supplies:

Parchment paper (which is NOT wax paper)

small dish or pan (I used 8×8 doesn’t matter the type)

1 or 2 mixing bowls

spatula

whisk

spoon

**Note: this calls for melted coconut oil, not the solid form it usually takes in colder months/climates/environments.  If you need suggestions for how to melt your coconut oil, you can find many of them online.  Some suggestions include putting the coconut oil container in hot water, melting it in a pan on the stove top, placing the jar on the oven when it is in use etc.   Coconut oil will turn liquid around 76 degrees, so on a warm day you can just set it out in the sun, and on a cold day your heater may very well do!  I simply took a microwave safe container and nuked the oil for 10 seconds at a time until it was fully melted, but I image there are other healthier methods.

Made in three easy steps!

1.  Place parchment paper in bottom of pan or dish.

Combine ingredients for Chocolate Crust in a medium bowl.  Mix until texture of “crust” is consistent and lump free.  It should somewhat resemble a ball of gooey dough.  Scoop into parchment paper and flatten evenly to cover the bottom of the dish.  If you are using your hands a bit of the coconut oil will keep the crust from sticking to you!

Once in place put entire dish in freezer and start on step 2!

2.  In the same or different bowl, mix ingredients of peanut butter filling until well combined.  Remove dish with crust from freezer and pour peanut butter filling on top of chocolate crust.  Using a spatula spread evenly and return dish to freezer.

3.  Wash bowl or take a clean one out to make chocolate candy coating.  Combine all ingredients and whisk into a smooth chocolatey sauce.  Pour sauce on top of the peanut butter filling and return to the freezer for an hour or two to let the three layers set together.

Once time has elapsed you can remove these from the freezer and cut into small bars or squares.  The author recommends storing them in the refrigerator for short term enjoyment or in the freezer for a longer period of time.  I did not have any left over, so I don’t know how well they last at room temperature, but you can certainly experiment should you find yourself lucky enough to have left overs!  Next time I want to incorporate these into some ice cream….  Stay tuned for that recipe!!!!!

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