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Vegan Peanut Butter Chocolate Bars

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I am pretty excited about all the no-sugar-added dessert experimentation that’s been happening over here lately. I think I really hit my stride with last week’s fig bars so this week I played with a version of that crust topped with thick creamy layers of the world’s greatest flavor combo: peanut butter and chocolate.

I hope people understand that this blog and these recipes are a playground of sorts. I don’t know what I’m doing any more than you do, but I sure do like trying to figure it out. At the end of the day, I’m just playing around. As such, there’s room for improvement all over the place and one of those places was the no-sugar chocolate ganache I’ve been working with in these recipes lately. At first I was doing it with coconut oil and cocoa powder, but the coconut oil freezes up too solid and cracks. So I’ve transitioned to using full-fat coconut cream instead and it is magical.

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The middle layer is kind of a play on salted caramel peanut butter mousse with dates, peanut butter, and more coconut cream for good measure.

The base, like I said, is a variation on the cashew coconut crust I used for the fig bars.

Here’s how it all comes together…

Vegan No Sugar Added Peanut Butter Chocolate Bars

Crust

  • 1 cup raw cashews, soaked
  • 1/3 cup dried unsweetened coconut flakes
  • 1 tablespoon peanut butter
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Combine all ingredients in a food process and process until it starts to come together into a crumbly dough. Line a loaf pan with plastic wrap and press crust into the bottom

Peanut Butter Layer

  • 16 medjool dates, pitted and soaked
  • 1 tablespoon full-fat coconut cream
  • 2 tablespoons peanut butter
  • 1 teaspoon vanilla

Combine all ingredients in a food processor and process until smooth. Pour over crust layer and smooth out.

Chocolate Layer

  • 1/4 cup full-fat coconut cream
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon coconut oil
  • 1 tablespoon date syrup

Combine all ingredients in a microwave-safe bowl and microwave for 30 seconds to 1 minute. Stir to combine, and pour over the peanut butter layer. Optional: sprinkle peanuts on top of the chocolate. Cover and freeze at least two hours before cutting.

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Be sure to tag #honeystuck on Instagram if you give any of these recipes a try so I can check it out. Thanks!

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One Comment

  1. oh my yum. raw, vegan desserts are so much more fun than regular ones!

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