Vegan Desserts: Peanut Butter Cookie Bars

Name: Vegan Desserts: Peanut Butter Cookie Bars
Prep time: 40 min
Total time: 40 min
Yield: 16 to 25
Ingredients: ½ cup plus 2 tablespoons creamy peanut butter; ¼ cup plus 1 tablespoon melted coconut oil; ¼ cup plus 1 tablespoon maple syrup; 2 teaspoons vanilla extract; Heaping ½ teaspoon sea salt; 2½ cups almond flour; 2½ tablespoons maca powder; 1 cup vegan chocolate chips; 1½ cups walnuts; 2 tablespoons Cacao or cocoa powder; ¼ teaspoon sea salt; 10 soft Medjool dates; 2 tablespoons water; Flaky sea salt for sprinkling on top

User Reviews

5.0

372 reviews

Excellent

Prep Time
40 mins
Total Time
40 mins
Servings
16 to 25
Course
Dessert
Cuisine
American

Vegan Desserts: Peanut Butter Cookie Bars

Iris Warren

Report

These decadent bars are one of our favorite vegan desserts!

Share:

I Made This!

279 people made this

Print

74 people printed this

Save this

223 people saved this

Ingredients

Servings

½ cup plus 2 tablespoons creamy peanut butter
¼ cup plus 1 tablespoon melted coconut oil
¼ cup plus 1 tablespoon maple syrup
2 teaspoons vanilla extract
Heaping ½ teaspoon sea salt
2½ cups almond flour
2½ tablespoons maca powder optional
1 cup vegan chocolate chips

Cacao Layer

1½ cups walnuts
2 tablespoons Cacao or cocoa powder
¼ teaspoon sea salt
10 soft Medjool dates pitted
2 tablespoons water
Flaky sea salt for sprinkling on top optional

Add to Shopping List

Instructions

Line an 8x8-inch baking pan with parchment paper.
In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and maca, if using, and stir to combine (the mixture will be thick). Fold in the chocolate chips and press into the pan. Place in the freezer so that it firms up a bit while making the next layer.
In a small food processor, pulse the walnuts, cacao powder, and sea salt until the walnuts are well chopped. Add the dates and pulse to combine, adding 2 tablespoons water if the blade gets stuck. Process until smooth, then spread onto the cookie layer. Sprinkle with sea salt if desired. Freeze for 30 minutes (this will help them firm up, making them easier to cut). Remove and slice into bars. Store remaining bars in the fridge.