Get ready to indulge in the irresistible goodness of these Vegan Peanut Butter Bars! They’re like peanut butter cups, but even better! With just 4 simple ingredients and 15 minutes of your time, you can whip up these no-bake treats that are sure to become a favorite. Store them in the freezer for a delightful snack or dessert anytime you crave something sweet.
Why You’ll Love This Recipe:
- These Vegan Peanut Butter Bars taste just like Reese’s peanut butter cups, but with a homemade twist!
- You only need 4 ingredients and about 15 minutes to whip them up.
- No baking required! These bars are the ultimate no-bake treats.
- Keep a stash in your freezer for a quick and healthy dessert or snack all month long.
- They boast fudgy tops and caramely bottoms, making them irresistible.
- Made with toasted coconut, dates, peanut butter, and vegan dark chocolate.
- This recipe is vegan, plant-based, gluten-free, and dairy-free.
Tips And Tricks:
- Use soft and gooey dates for the best results. If your dates are hard, soak them in hot water for 10-15 minutes to soften them up.
- For smooth and creamy chocolate, melt it in the microwave with coconut oil in 30-second increments, stirring well each time.
Frequently Asked Questions:
- What can I use instead of coconut?
While I haven’t tested it, oats or almonds could be a good substitute. - How do I toast the coconut?
I recommend air frying it at 350°F for 4-5 minutes, or you can bake it in the oven. Just keep an eye on it to prevent burning. - Is toasting the coconut necessary?
It’s not mandatory, but it does add extra flavor!
Vegan Peanut Butter Bars
Ingredients
Crust:
- 15 medjool dates pitted
- 1 1/3 cups shredded coconut toasted
- 4 tablespoons runny peanut butter
Fudge Layer:
- 1/2 cup runny peanut butter
- 1 cup vegan dark chocolate melted
- 1/2 tablespoon coconut oil for melting the chocolate
Instructions
- Begin by toasting the coconut. Use an air fryer or oven; I prefer the air fryer for its quickness. Air fry shredded coconut at 350°F for 4-5 minutes, watching closely to prevent burning.
- In a food processor, blend pitted dates until smooth and creamy. Add toasted coconut and 4 tablespoons of peanut butter; blend until well combined.
- Press this mixture firmly into an 8×8 baking dish lined with parchment paper, covering all corners.
- Melt dark chocolate with 1/2 tablespoon of coconut oil, either in the microwave or on the stovetop.
- Combine melted dark chocolate and peanut butter; pour over the crust, spreading evenly. Freeze for about 4 hours until the top hardens completely.
- Optionally, sprinkle with sea salt, then cut into squares and enjoy!
Notes
- Cut into bite-sized pieces for a quick snack or dessert.
- Use soft, gooey dates for the best texture. If your dates are hard, soak them in hot water for 10-15 minutes to soften them up.
- For smooth chocolate, melt in the microwave with coconut oil in 30-second increments, stirring well each time.