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Chocolate Peanut Butter No Bake Bars

Irresistible Chocolate Peanut Butter No Bake Bars You'll Love

Satisfy your sweet cravings with these Chocolate Peanut Butter No Bake Bars, made with just five ingredients for a quick, gluten-free, vegan treat.
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Prep Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings: 16 bars
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Natural Peanut Butter Creamy texture for richness; substitute with any nut or seed butter as desired.
  • 0.5 cup Maple Syrup Adds sweetness and binds the ingredients; honey can also be used.
  • 1 cup Gluten-free Oat Flour or Almond Flour Provides structure.
For the Topping
  • 1 cup Chocolate Chips Opt for dairy-free chocolate chips for a fully vegan dessert.
  • 2 tablespoons Coconut Oil Can be omitted for a lighter chocolate topping.

Equipment

  • 8x8 inch square pan
  • small saucepan
  • Spatula

Method
 

Preparation
  1. Line an 8x8 inch square pan with parchment paper, allowing some overhang for easy removal later.
  2. In a small saucepan over low heat, combine 1 cup of natural peanut butter and 1/2 cup of maple syrup. Stir for about 2 minutes until smooth.
  3. Gradually add 1 cup of gluten-free oat flour or almond flour and mix until a thick dough forms.
  4. Transfer the mixture into the prepared pan and press it down evenly.
  5. Clean the saucepan and return it to low heat. Add 1 cup of chocolate chips and 2 tablespoons of coconut oil. Stir for 3-5 minutes until melted.
  6. Pour the melted chocolate mixture over the peanut butter base and spread evenly.
  7. Cover the pan and refrigerate for 2-3 hours or overnight until firm.
  8. Let the bars sit at room temperature for about 10 minutes before slicing.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 18gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 8gCalcium: 2mgIron: 5mg

Notes

Store bars in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. Thaw before serving.

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