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These No-Bake Vegan Peanut Butter Chocolate Bars, are so rich and decadent, and downright addicting! And…you’ll have them on your table in just 25 minutes. No baking required.
WHY WE LOVE THIS RECIPE:
- These bars are no-bake and easy-to-make. No oven needed. All you need is a food processor and a fridge. =)
- They’re a great healthy dessert option, since they are vegan (dairy-free), gluten-free, packed with healthy nuts, and sweetened by dates.
- Peanut butter and chocolate– need we say more?!
WHAT YOU’LL NEED:
INGREDIENTS NOTES:
- Sliced almonds– we recommend sliced (or slivered) almonds, as they break up easier in the food processor.
- Rice crisp cereal– if you’re gluten-free, please note that some cereals (like Rice Krispies) may contain ingredients like malt syrup, which is derived from barley so NOT gluten free. But fortunately, there are a lot of other gluten-free options (we use the Trader Joe’s brand).
- Vegan chocolate chips– We love the Enjoy Life brand. It doesn’t matter if they are mini or regular-sized chocolate chips, as you’ll be melting them for this recipe.
STEP-BY-STEP RECIPE INSTRUCTIONS:
Line an 8×8 Square baking dish.
First, line an 8×8 baking dish with parchment paper.
Add ingredients to the food processor.
In a food processor, add the almonds, peanuts, and rice cereal. Process for 30 seconds or so, until broken into small pieces.
Then add the dates, maple syrup, peanut butter, coconut oil and sea salt. Blend until all ingredients are combined thoroughly.
*You may need to stop blending to scrape the side of the bowl or separate the mixture and blend again, depending on your food processor.
Transfer mixture to the pan.
Remove blade and transfer mixture into the 8-inch pan and press down firmly (using your hands and/or a spatula) in an even layer. Place in the fridge.
Melt the chocolate chips.
Meanwhile, melt the chocolate chips, either using a double boiler or a microwave (see detailed instructions on how to melt the chocolate in the Notes section below).
Add the melted chocolate to the pan.
Remove the 8×8 pan from the fridge and transfer the melted chocolate to the pan and spread out in an even layer. Chill in the fridge until completely firm, at least 2 hours (or longer).
Cut into bars (Important tip!):
When ready to cut the bars, it’s best to let sit for about 10 minutes before cutting. To avoid any cracks in the chocolate and even cutting, run a sharp knife under hot water, wipe off the blade to remove water, and slowly and carefully run the blade back and forth multiple times until it breaks through the chocolate layer.
These bars will stay good in the fridge for 5-6 days. You can also freeze them and they’ll last even longer. Just set out for 10-15 minutes to defrost before eating.
Freezing Instructions:
You can freeze these vegan peanut butter chocolate bars in the 8×8 pan, OR cut individually into squares (layered between parchment paper sheets) for up to 3 months. Thaw in the fridge overnight before serving.
EXPERT TIPS & FAQ’S:
Yep! These vegan peanut butter chocolate bars freeze very well! You can freeze in the 8×8 pan OR cut individually into squares (layered between parchment paper sheets) in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
It’s easy! You can also roll the peanut butter mix into balls and dip in the melted chocolate!
You don’t need anything fancy to melt the chocolate. All you need is a saucepan and a glass or bowl made of glass or stainless steel. See my kitchen hack below. Just make sure the water and the bottom of the bowl has a few inches in between.
RELATED RECIPES:
- No-Bake Vegan Peanut Butter S’mores Cookies
- Chocolate Peanut Butter Granola Bars
- Chocolate Nut Butter Protein Balls
If you try these Vegan No-Bake Peanut Butter Chocolate Bars, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We just love to see our recipes being made in YOUR kitchen!
No-Bake Vegan Peanut Butter Chocolate Bars
Pin RateEquipment
- Food Processor
- Double boiler (or microwave) for melting chocolate
Ingredients
- 1/2 cup sliced unsalted almonds
- 1/2 cup roasted unsalted peanuts
- 1/2 cup rice crisp cereal - (gluten-free)
- 1 cup (packed) soft, pitted medjool dates (12-14 medium sized dates) - if they are not soft, soak in water for 15 minutes and drain
- 1 tablespoon maple syrup
- 1/2 cup creamy natural unsalted peanut butter
- 1 tablespoon melted coconut oil
- 1/4 teaspoon ground sea salt
- 10 ounces vegan dark chocolate chips - (we like Enjoy Life brand)
Instructions
- Line a square 8×8 baking dish with parchment paper.
- In a food processor, add the almonds, peanuts, and rice crisp cereal. Process until broken into small pieces. Then add the dates, maple syrup, peanut butter, coconut oil and sea salt. Blend until the mixture forms a crust-like texture. You may need to stop blending to scrape the side of the bowl or separate the mixture and blend again (depending on your food processor).
- Remove blade and transfer mixture into the 8×8 pan and press down firmly (using your hands and/or a spatula) in an even layer. Place in the fridge.
- Meanwhile, melt the chocolate chips, either using a double boiler or a microwave (see detailed instructions on how to melt the chocolate in the 'Notes' section below).
- Remove the 8×8 pan from the fridge and transfer the melted chocolate to the pan and spread out in an even layer. Chill in the fridge until completely firm, at least 2 hours.
- When ready to cut the bars, it's best to let sit for about 10 minutes before cutting. To avoid any cracks in the chocolate and to ensure even cutting, run a sharp knife under hot water, wipe off the blade to remove water, and slowly and carefully run the blade back and forth multiple times until it breaks through the chocolate layer. This recipe makes 16 bars. They can be left out of the fridge for 15-20 minutes, but should be refrigerated for best results. See freezing instructions below.
Notes
- To use a double boiler (preferred method): Add 2-3 inches of water to a saucepan and bring to a boil over medium-high heat. Then set a medium glass, ceramic, or stainless steel mixing bowl on top, making sure the bottom of the bowl is not touching the water (this creates the “double boiler”). Lower the heat, add the chocolate chips to the bowl and let melt slowly. Note: it’s very important not to let ANY moisture or steam touch the chocolate during the melting process so it’s best not to stir too much (or at all) while it’s heating. Let sit and it will gradually melt, then you can remove from heat and stir to melt any remaining chocolate chips. This process usually takes about 5-10 minutes. Carefully remove the bowl (using a pot holder or towel) and set aside.
- To use the microwave: Place the chocolate chips in a microwave-safe bowl. Heat on high for 30 seconds; stir. Heat for 20-30 seconds more, stirring after each heating until melted. Do not overcook.
- You can freeze in the 8×8 pan or cut individually into squares (layered between parchment paper sheets) for up to 3 months. Thaw in the fridge overnight before serving.
- You can also roll the peanut butter mix into balls and dip in chocolate!
Nutrition
Update Notes: This post was originally published in May of 2015, but was republished in May of 2021 with updated photos and info.
Bruce says
So excited to have these packed in my lunch today. It’s hard eating vegan as a wedding photographer, and getting a whole food meal at a wedding venue. I can bring a lunch packed with awesome meals from so many recipes I found and Veggie Chicks site. These are my desert. Easy recipe to make at home anytime.
Christin McKamey says
Thank you Bruce!! So happy my recipes are helpful to you. 😊👍
Cherisa Sandrow says
What could you substitute for the coconut oil?
Christin McKamey says
Hi Cherisa- canola, grapeseed or avocado oil could also work. Or if you have a jar of peanut butter that has a bit of oil on top, you can also use that! =) Thanks!
Jessica says
I just made some and put in freezer for the 12 hours. Hope to cut into squares tomorrow night! I was surprised crust spread easily. Although seems thinner than the picture.
Christin McKamey says
Yum, I hope you enjoy. These are some of my favorites. =)
Robin says
Made these and absolutely loved them! The rice crisp cereal adds a great texture and then there’s the richness from the nuts and the smoothness of the chocolate. I cut mine into squares and froze them to have handy! So tasty.
Christin McKamey says
Yay so happy you loved them Robin! They are definitely one of my favorite desserts. =)
Mary says
These look delicious! Can’t wait to try them!!
Christin says
Thanks Mary! They are seriously addicting- enjoy! =)