Vegan No-Bake Peanut Butter Cookie Dough Bars
If you are looking for ideas to satisfy your sweet tooth in a healthier way, then here comes a highly-satiating vegan dessert which should be an absolute must-try for you.Bursting with peanut butter flavour, these no-bake cookie dough bars with subtle hints of salt are simply irresistible.
Furthermore, these nutty chocolatey flavoured treats can blow your mind, not just because of the way they taste, but for how easy they are to make. In fact, you can make these little bites of deliciousness within an hour.
On top, these naturally-sweetened vegan bars have a lot going on and all of it is good as they are made with wholesome ingredients that are good for you.
The bars can aid you in improving your energy, stamina, and vitality as they contain many healthy ingredients like cacao powder which are packed with antioxidants, fiber, and magnesium. They are also high in proteins and fiber which is why they keep you full.
What’s more, the peanut bars are an excellent way to enjoy the earthy, nutty, and butterscotch like the taste of maca powder. Maca powder can help you in increasing your intake of vitamin C, iron, potassium, and copper while being low in calories.
The Medjool dates on the other hand add a rich sweetness and softness that makes the bars taste divine. So make it, eat it, and love it. Your body will thank you.
How to Make No-Bake Peanut Butter Cookie Bars
For the cookie layer:
- ½ cup + 2 tbsp peanut butter, creamy
- 2½ cups almond meal, blanched
- ¼ cup + 1 tbsp coconut oil, melted
- 2½ tbsp maca powder
- ½ tsp sea salt
- ¼ cup + 1 tbsp maple syrup
- 1 cup chocolate chips, vegan
For the Cacao Layer
- 1½ cups walnuts
- 10 Medjool dates, soft
- 2 tsp vanilla extract
- 2 tbsp cacao powder
- 2 tbsp water
- ¼ tsp sea salt
Method of Preparation
For making these delightful cookie bars, combine peanut butter, salt, coconut oil, and maple syrup in a large mixing bowl with a whisker until mixed well.Tip: You can microwave the peanut butter for 10 to 20 seconds at high power to make the mixing easier.
Next, stir in the almond meal and maca powder. Combine.
After that, gently fold in the chocolate chips to the dough. Then, transfer the mixture to a parchment-paper-lined square-shaped baking pan.
Now, spread the dough evenly across the baking pan with your fingers and press it down slightly.
Then, place the baking pan in the freezer for about 15 minutes or until the cookie dough layer is set. Cover the pan with plastic wrap.
In the meantime, pulse cacao powder, sea salt, and walnut in a food processor until they are well chopped. Set aside in a bowl.
Add dates and vanilla extract to the processor and pulse it several times until you get a smooth mixture that sticks to the sides of the processor. Spoon in the walnuts mixture to it and pulse again. Tip: Add two tablespoons of water if it gets struck. Scrape down the sides with a spatula. Pulse for 1 to 2 minutes.
Once the mixture is ready, spread it over the cookie dough layer.
Finally, freeze it again for another half an hour. When it becomes firm, slice it into bars.
Nutritional Information per calories
No-Bake Peanut Butter Cookie Bar Tips
Peanut Butter Cookie Bars FAQ
For best results, follow the recipe as it is.
However there are some common substitutes that would work well in this recipe. They are:
Is it necessary to keep the dough in the freezer?
Yes, it is necessary to keep them in the freezer as they will stiffen the dough and makes it easier for you to handle.
What to do when the mixture seems too sticky?
You can add more almond meal to make it less sticky
What to do if the mixture seems to be dry?
You can add more butter to the mixture to decrease the dryness.
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[wprm-recipe id= 5651]