No-Bake Vegan Chocolate Peanut Butter Bars
I absolutely love how these bars come together with just a little mixing and chilling. The texture is simply divine - a perfect balance between the crisp oat base and the smooth, melt-in-your-mouth chocolate-peanut butter layer. They're so rich and satisfying that just one small square feels like a true treat, yet they're made with wholesome ingredients that make me feel good about indulging.
Ingredients
- ☐ rolled oats — 2 cups, finely ground in a food processor
- ☐ natural peanut butter — 1 cup, unsweetened and stirred
- ☐ maple syrup — 1/2 cup
- ☐ coconut oil — 1/4 cup, melted
- ☐ cocoa powder — 1/2 cup, unsweetened
- ☐ vanilla extract — 2 teaspoons
- ☐ salt — 1/4 teaspoon
- ☐ dark chocolate chips — 1 cup, dairy-free
- ☐ optional mix-ins — 1/4 cup chopped peanuts or sea salt for topping
Nutrition Facts
Per serving · 16 servings total
Instructions
Tap a step to mark it complete as you cook.
Line an 8x8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
In a large bowl, combine the finely ground rolled oats, maple syrup, melted coconut oil, and a pinch of salt. Mix thoroughly until all ingredients are well incorporated and the mixture resembles wet sand.
Press the oat mixture firmly and evenly into the bottom of the prepared baking dish, creating a compact base. Use the back of a measuring cup to press down firmly.
In a separate medium bowl, whisk together the peanut butter, cocoa powder, vanilla extract, and another pinch of salt until smooth and well combined.
If the mixture is too thick, add a teaspoon or two of water until it reaches a spreadable consistency. Spread the peanut butter mixture evenly over the oat base.
In a small saucepan over low heat, melt the dairy-free chocolate chips, stirring constantly until smooth. This should take about 2-3 minutes.
Pour the melted chocolate evenly over the peanut butter layer. If using, sprinkle with chopped peanuts or a pinch of sea salt.
Place the baking dish in the refrigerator for at least 2 hours, or until the bars are fully set and firm to the touch.
Once set, use the parchment paper overhang to lift the bars out of the dish. Place on a cutting board and cut into 16 squares using a sharp knife.
Store the bars in an airtight container in the refrigerator for up to 1 week. Enjoy straight from the fridge for the best texture!
Recipe notes
For a nut-free version, substitute sunflower seed butter for peanut butter. These bars can be frozen for up to 3 months - just thaw at room temperature for 15 minutes before serving.
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