No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten-free)

The no-bake recipes saga continues, because I still don't have a functioning oven. A girl with a baking-blog and no oven... hmmm. It certainly makes you creative in finding recipes. I'm currently hooked on Bakerita's blog. Finally a good dessert/baking blog! Her recipes and photographs look amazing. And best of all, she makes wholesome treats, so a lot of the recipes are vegan and/or gluten-free. So it this one!

Bakerita's original recipe called for almond butter, but she writes that you can easily substitute it for peanut butter. Almond butter in Europe is still very expensive: I pay 3,5 euros for a jar that's maybe ½ cup. And anyway, chocolate and peanut butter is my FAVORITE combination! I found this amazing new peanut butter in my supermarket. It's from Whole Earth, and it has no added sugar.




The recipe came out really delicious! It tasted wholesome, yet sweet. The peanut butter filling was a bit on the soft side, even after a night in the fridge, but the taste was good enough to satisfy my chocolate/peanut butter craving for a while now. The perks of being the only one in my household/friends- and coworkers-circle that likes chocolate and peanut butter together, is that I get to eat the whole pan myself! :D


Taste: 4 out of 5
Consistency: 3 out of 5
Overall appeal: 4 out of 5




No-Bake Chocolate Peanut Butter Bars: Bakerita.com

Ingredients:
- 1½ cups creamy almond butter (I used peanut butter)
- ¼ cup maple syrup (you can also use honey, but then it will not be vegan)
- ¼ cup coconut flour (I used almond flour)
- ⅓ cup coconut oil, melted
- ¼ teaspoon kosher salt (skip if your nut butter is salted)

For the chocolate topping
- 4 oz. dark chocolate, finely chopped
- 2 tablespoons creamy almond butter (I used peanut butter)

Instructions:
- Line a 8x8” pan with parchment paper and grease lightly with coconut oil; set aside.
In a mixing bowl, stir together the almond butter, maple syrup, coconut flour, and coconut oil. Press evenly into the prepared pan. Place in the fridge.
- Combine the dark chocolate and almond butter in a microwave-safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. It took 1 minute in my microwave. Pour the chocolate over the almond butter base and spread to cover the top. Place back in the fridge.
- Let firm up for at least two hours before cutting into 16 bars and serving. Store any leftovers in the refrigerator for up to 2 weeks tightly sealed.