Monday, July 10, 2017

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

No-Bake Chocolate Peanut 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.


No-Bake Chocolate Peanut Bars (Vegan & Gluten-free)


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.


No-Bake Chocolate Peanut Bars (Vegan & Gluten-free)

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