Vegan Peanut Butter Cookie Bars
Dense, no-bake peanut butter cookie bars layered with a fudgy cacao–walnut date topping. Sweet, nutty, and studded with chocolate chips, these treats are incredibly simple to make.
Instructions
Step 1: Prep the pan
Line an 8x8in (20x20cm) square pan with parchment paper, leaving some overhang on the sides for easy lifting later.
Step 2: Mix the cookie base
In a large bowl, whisk together the peanut butter, melted coconut oil, maple syrup, vanilla extract, and the ½ tsp of fine sea salt until smooth. Add the almond flour and maca powder (if using) and stir until a thick dough forms. Fold in the chocolate chips.
Step 3: Press and chill
Press the cookie mixture evenly into the lined pan. Freeze while you make the next layer so it firms up slightly.
Step 4: Make the cacao layer
In a small food processor, pulse the walnuts, cacao powder, and the ¼ tsp of sea salt until finely chopped. Add the pitted Medjool dates and process. Drizzle in the water only if the mixture is too dry to blend. Continue until it forms a sticky, cohesive paste.
Step 5: Layer and set
Spread the cacao-date mixture over the chilled cookie base in an even layer. Sprinkle with flaky sea salt if desired. Freeze for about 30 minutes to set.
Step 6: Slice and store
Lift out by the parchment and cut into bars. Store leftovers covered in the fridge; they also freeze well.
Ingredients
- ½ cup plus 2 tbsp of creamy peanut butter
- ¼ cup plus 1 tbsp of melted coconut oil
- ¼ cup plus 1 tbsp of maple syrup
- 2 tsp of vanilla extract
- ½ tsp of fine sea salt (base)
- 2½ cups of almond flour
- 2½ tbsp of maca powder (optional)
- 1 cup of vegan chocolate chips
- 1½ cups of walnuts
- 2 tbsp of cacao or cocoa powder
- ¼ tsp of sea salt (topping)
- 10 medjool dates (pitted)
- 2 tbsp of water (if needed)
- A pinch of flaky sea salt (optional)
Nutritional Info
per serving
- Calories:
- 315kcal
- Protein:
- 7g
- Carbs:
- 24g
- Fat:
- 23g