The chocolate and peanut butter bars are sweet treats that are super easy to prepare, no bake, naturally vegan and lactose-free. They are perfect for a tasty break but also great for breakfast. These bars have a base made of peanut butter (for this recipe, it’s ideal to use one that is 100% and smooth) and rice cakes and are topped with a delicious dark chocolate coating. Easy and delicious!
You can find this recipe in the collection Sweet and Savory Vegan Recipes, over 50 ideas for all tastes.
Also on the blog:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: No-Bake
- Seasonality: All Seasons
- Energy 274.06 (Kcal)
- Carbohydrates 17.11 (g) of which sugars 6.78 (g)
- Proteins 6.68 (g)
- Fat 20.64 (g) of which saturated 9.73 (g)of which unsaturated 9.73 (g)
- Fibers 4.13 (g)
- Sodium 152.12 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/3 cup peanut butter
- 1/8 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 2 rice cakes
- 3.5 oz dark chocolate
- 2 teaspoons coconut oil
- salt (flakes)
Tools
- Bowls
- Baking Dish
- Parchment Paper
Chocolate and Peanut Butter Bars Recipe
Disclaimer: in the “Ingredients” and “Tools” sections there are affiliate links.
Do not miss the collection CHOCOLATE AND COCOA DESSERTS
Start preparing the chocolate and peanut butter bars by mixing in a bowl the peanut butter, maple syrup (you can use honey as an alternative), and vanilla extract.
Add the crumbled rice cakes with your hands.
Mix until you get a homogeneous and very compact mixture.
Transfer it to a baking dish lined with parchment paper and level it with a spatula. Place it in the freezer and continue with the recipe.
Melt the dark chocolate with 2 teaspoons of coconut oil (you can replace it with simple vegetable oil): you can do it in the microwave or in a bain-marie.
Take the peanut butter base from the freezer. Pour the melted dark chocolate over it and finish with salt flakes. Put it back in the freezer until the chocolate has solidified.
Cut the chocolate bars with a knife (I used a bread knife).
Store them in a freezer in an airtight container.
Chocolate and Peanut Butter Bars
If you’re not a fan of rice cakes, you can use puffed flakes of any cereal. You can also use other nut butters, but make sure they are neither salted nor sweetened.
Also try the PEANUT BUTTER MUFFINS
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Bon appétit!
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