Vegan No Bake Chocolate Peanut Butter Oatmeal Bars
User Reviews
5
Vegan No Bake Chocolate Peanut Butter Oatmeal Bars
Description
The Vegan No Bake Chocolate Peanut Butter Oatmeal Bars start with creamy peanut butter blended with softened Medjool dates, vanilla extract, chia seeds, and flaxseed meal, creating a sticky, hearty base when mixed with rolled oats. This mixture is pressed firmly into a loaf pan to form the foundation. A layer of melted dark chocolate is then poured over the oat base, providing a firm yet silky top coat that hardens when chilled. The combination of peanut butter and dates delivers a mild sweetness and creamy texture, while the oats contribute chewiness and body. These bars chill in the refrigerator until set, allowing the flavors to meld and the chocolate to solidify.
The snack offers a satisfying balance of creamy, chewy, and crisp textures from the peanut butter mixture to the chocolate layer. They make a practical option for a grab-and-go snack or a casual afternoon treat. The bars can be sliced into portions suitable for quick energy, especially helpful for those seeking dairy-free, plant-based options without baking requirements.
Variations include substituting almond or sunflower seed butter for peanut butter, using chocolate chips combined with coconut oil for the topping, or replacing dates with maple syrup or honey, adjusting texture and sweetness to preference. These alternatives can slightly alter consistency but maintain the essence of a no-bake, naturally sweet bar.
Ingredients
- 1 cup peanut butter 256 g, creamy, natural, just peanuts + salt
- ½ cup Medjool dates packed, pitted, about 6-7 large, 173g
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 1 tablespoon flaxseed meal or sub hemp seeds or leave out
- ¾ cup rolled oats old fashioned, gluten free if desired, 71g
- 1 dark chocolate around 70%, dairy free if desired, 3 ounce
- sea salt Maldon, for sprinkling
Instructions
- First soak the dates in warm water for 10 minutes before using in this recipe. This helps them become soft and the perfect consistency for blending with the peanut butter and oats. After 10 minutes, drain dates.
- Add peanut butter, soaked dates, vanilla, chia seeds and flaxseed to the bowl of a food processor and pulse until well combined. You want to process until the dates are somewhat smooth; there can be a few chunky pieces but not too many! Add in oats and pulse a few times until oats are somewhat combined into the dough. You may need to scrape the dough down the sides of the bowl.
- Press peanut butter oat mixture into an 8 ½ x 4 1/2 inch loaf pan lined with parchment paper.
- Make the chocolate layer by adding 3 ounces of dark chocolate to a small saucepan and melting over low heat until completely smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.
- Place in the fridge for at least 1 hour before slicing into 10 squares. Sprinkle with sea salt if desired. Store covered in the fridge until ready to eat. Bars will keep for up to two weeks. Bars can also be frozen for up to 2 months.
Notes
- You can substitute natural creamy almond or sunflower seed butter for peanut butter; if your nut butter is drier, add a tablespoon of coconut oil for moisture.
- Use chocolate chips with a teaspoon of coconut oil if you don't have a chocolate bar for the topping.
- If avoiding dates, replace with 1/3 cup pure maple syrup or honey (non-vegan), noting that texture and taste will slightly differ.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10bars
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 270cal | 14% |
| Carbohydrates | 24.7g | 8% |
| Protein | 8.7g | 17% |
| Fat | 17.3g | 27% |
| Saturated Fat | 3.6g | 18% |
| Fiber | 5.7g | 23% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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