Vegan Gluten Free Chocolate Peanut Butter Bars
The past few weeks have been jam packed with catching up on work. So after putting the babe to sleep I was craving something quick and easy that could be thrown together in minutes. Believe it or not, vegan desserts can be so easy and a lot of times less is more, cue the vegan Chocolate Peanut Butter Bars!!
Lately I’ve been obsessed with oat flour as it actually holds up as a replacement for traditional white flour. In addition it packs protein and fiber, making recipes more filling and having a lower glycemic effect given the fiber!
What’s fab about these bars, is everything! They are quick, easy, affordable, made with just 5 ingredients (peanuts are optional), can easily be made in bulk, are perfect for any season, gluten free, low sugar (chocolate is sweetened with stevia), can easily be stored frozen for when you’re craving something sweet, pack fiber and protein, and are my newest obsession!
If you long for simplest concepts that don’t disappoint, these vegan + GF Chocolate Peanut Butter Bars are it!!
Why this recipe is great:
Quick
Easy
Affordable
Can easily be made in bulk
Gluten Free
Packed with protein and oats
Low glycemic index (diabetic)
Filling
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Vegan Gluten Free Chocolate Peanut Butter Bars
- Total Time: 5 minutes
- Yield: 12 bars 1x
Ingredients
Scale
Bars:
- 1 1/2 cups peanut butter (I used traditional)
- 1 cup gluten-free oats (processed into flour)
- 1/2 cup maple syrup
- 1 tsp vanilla extract (optional)
- 1/2 cup chopped peanuts (optional)
Topping
- 1 1/2 cups Lilys Sweets stevia sweetened dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Cover an 8 x 8 inch square pan with parchment paper and set aside.
- Add the peanut butter and maple syrup to a large bowl. Heat for one to 2 minutes, whisk to combine.
- Remove from heat, add the oat flour and stir until well combined.
- The mixture will be thick.
- Transfer mixture to the pan and press into pan to spread evenly.
- It’s easier to press with your hands as it will stick more to a spatula.
- Set aside in the fridge. In another bowl add the chips and coconut oil.
- Microwave for 1 minute, stirring every 15 seconds until fully combined.
- Remove from heat and pour chocolate evenly over the peanut butter mixture. Shake pan side to side for an even coat. Top with chopped peanuts while still wet.
- Refrigerate 2-3 hours, or overnight, until firm
- Remove from refrigerator and let bars rest at room temperature for about 10 minutes before cutting.
- If they are cold, the chocolate may crack a bit when cutting. Store in the refrigerator in an air tight container. Can be frozen.
- Prep Time: 5 minutes
Nutrition
- Serving Size: 1
