No Bake Chocolate Peanut Butter Bars (Vegan)

No Bake Chocolate Peanut Butter Bars

  • Servings: 16-20 bars
  • Difficulty: Easy
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Some days you're going to want to eat cake or ice cream or burgers. Some days you're going to crave a candy bar. Some days you'll be able to curb that sweet tooth with a banana smoothie (recipes below). Some days fruit won't do. Last week I was craving chocolate. I was able to ignore it for a day. On the second day I made these no-bake chocolate peanut butter bars. They are delicious. They are rich. They are SUPER dense. A little bit will go a long way. When it comes to things like this I cut them into tiny pieces (about the size of a Reese's cup) and put 1 or 2 of them in their own plastic baggies and store them in the freezer. I'm not so great with self-control so after eating a few too many of these I sent the rest to work with Jason. He didn't mind.

Banana Smoothie recipes:

Chocolate Peanut Butter Bar Recipe Adopted From: Peanut Butter Chocolate Energy Bars

Other similar recipes:


  • 1/2 c almonds
  • 1/2 c rolled oats
  • 1/2 c natural peanut butter
  • 20 medjool dates, pitted
  • 1 tsp butterscotch extract (or vanilla)

Chocolate Topping


  1. Pulse oats and almonds in a food processor until smooth. Add peanut butter, butterscotch extract (or vanilla) and medjool dates (make sure to remove pits and stems) and pulse until a ball of nougat has formed.
  2. Press dough into a 9×9 pan.
  3. Mix 4 oz of unsweetened baking chocolate and 4-6 tablespoons of maple syrup (the more maple syrup you use the sweeter it is but the more crumbly the chocolate becomes) together in a small saucepan and heat over medium heat. stir constantly.
  4. Pour melted chocolate over the peanut butter mixture and place in the freezer for 30-60 minutes.
  5. Slice into 16 pieces and serve.
  6. Store in the freezer for up to 3 months.


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