Vegan Desserts: Peanut Butter Cookie Bars
User Reviews
5
Vegan Desserts: Peanut Butter Cookie Bars
Description
Vegan Desserts: Peanut Butter Cookie Bars start with a thick, nutty peanut butter and almond flour base blended with coconut oil and maple syrup to achieve a chewy texture. The addition of chocolate chips gives occasional sweet bursts. A second layer made from walnuts, cocoa powder, and Medjool dates is processed into a rich, smooth cacao topping that complements the base. Chilling both layers in the freezer ensures the bars hold together well and are easily sliced. Flaky sea salt sprinkled on top adds a contrasting bite.
The bars can be served straight from the refrigerator for a refreshing treat or stored frozen and thawed briefly before eating. Their balance of natural sweetness and rich nut flavors make them suitable as a snack or dessert.
These bars freeze well and should be thawed at room temperature for around 15 minutes before serving to soften slightly without losing firmness.
Ingredients
- ½ cup peanut butter creamy, plus 2 tablespoons
- ¼ cup coconut oil melted, plus 1 tablespoon
- ¼ cup maple syrup plus 1 tablespoon
- 2 teaspoons vanilla extract
- Heaping ½ teaspoon salt sea salt
- 2½ cups almond flour
- 2½ tablespoons maca powder optional
- 1 cup chocolate chips vegan
Cacao Layer
- 1½ cups walnuts
- 2 tablespoons cocoa powder or cacao
- ¼ teaspoon salt sea salt
- 10 Medjool dates pitted, soft
- 2 tablespoons water
- sea salt optional, flaky, for sprinkling on top
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.
Notes
- Freeze bars to firm up before slicing for clean edges.
- Thaw frozen bars at room temperature for about 15 minutes before eating.
User Reviews
Overall Rating
5
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