(Of course this is vegan)
“And on the 8th day, God created the undeniably necessary combination of peanut butter and chocolate.”… or something like that.
-VeggieJeva
Let’s celebrate Peanut Butter & Chocolate Day!
These no-bake Peanut Butter & Chocolate Bars require a few simple ingredients that you might already have in your pantry, and can be made in minutes – the perfect and easy dessert for chocolate and peanut butter lovers!
The best part? You don’t even have to turn on the oven to make them!
Recipe: No Bake Peanut Butter & Chocolate Bars
Ingredients
Base:
- 1 cup peanut butter
- 1 cup coconut flour
- ¼ cup garbanzo bean flour
- 1 tbsp ground flaxseed
- ½ cup maple syrup
- Optional: ¼ tsp pure vanilla extract
Chocolate Ganache:
- ½ cup vegan dark chocolate (70%-85%)
- ¼ cup peanut butter
- 2 tablespoon coconut oil (melted)
- Optional: ¼ cup maple syrup
Procedure:
- Cover an 8×8 inch baking pan, with parchment paper. Set aside.
- To a medium size mixing bowl, add the 1 cup of softened peanut butter, maple syrup and vanilla extract until evenly combined and smooth.
- Sift in the coconut flour, garbanzo bean flour and flaxseed and mix evenly; the dough will get thick and difficult to stir with a spatula so you might have to use your hands to knead the dough and form a ball.
- Evenly press the dough all over the pan and smooth the top of the dough layer using the back of a spoon.
- Place in the fridge while you prepare the chocolate ganache.
- In a small mixing bowl, add the vegan dark chocolate, melted coconut oil, peanut butter and maple syrup.
- To melt and combine evenly, you can either do so using the bain-marie method or in the microwave for 30-45 seconds; in the end, all the chocolate should be melted, and have a smooth texture.
- Pour the chocolate ganache over the peanut butter layer, and spread evenly with a spatula.
- Return the pan to the fridge for 15-20 minutes or until the chocolate ganache is set.
- Slice, sprinkle some sea salt on top, serve and ENJOY!
Notes:
- You can substitute coconut flour for almond flour.
- If you’re not a fan of dark chocolate, consider adding the optional portion of maple syrup as well as adding 1-2 tbsp of plant-based milk.
- Store the bars in the refrigerator in an airtight container for one week or freeze them.
Here are my other quick recipes:
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