Chocolate Coconut PB Bars
Vegan, Oil-free, Gluten-free, No-bake
Prep: 9 min, Cook: 1 min, Freeze: 1 hour, Total: 1 hour 10 min, Serves: 24
Ingredients:
Bottom Layer
- 1 cup peanut butter, creamy, unsalted, no-oil added
- ½ cup coconut flour
- 1/3 cup maple syrup
Chocolate Layer
- 1 cup vegan chocolate mini chips, GF, semi-sweet
- 1/2 cup peanut butter (creamy, unsalted, no-oil added)
Instructions:
- Line an 8x8-inch baking pan or container with parchment paper.
- Mix all 3 ingredients for the bottom layer in a medium bowl until smooth and thick.
- Press this mixture into the prepared pan, using a spatula or your wet fingers. Set aside.
- For the chocolate layer, add both ingredients to a Pyrex measuring cup or other microwavable dish.
- Microwave for 30 seconds, stir and microwave for another 20 seconds. Stir again and microwave for 20 seconds more if needed.
- When you achieve a smooth consistency, pour your chocolate layer over the bottom layer.
- Freeze for 1 hour or until the chocolate layer is hardened.
- Remove the pan from the freezer and the uncut bars from the pan on a cutting board.
- Warm up a knife in a jar of hot water, dry it and then slice to desired size.
- Any leftovers can be stored in an air-tight container in the fridge for up to one week or in the freezer for up to 3 months.
Sep 10th 2021
Recent Posts
-
Sweet Potato Chocolate Mini Pies
Vegan, Oil-free, Gluten-free These rich, chocolatey mini pies are small but satisfying. Each pie ca
-
Glazed Apple Cider Donuts
Vegan, Oil-free*, Gluten-free, Baked Prep: 10 min, Cook: 5 min, Bake: 13-25 min, Total: 40 min, Yiel
-
Pumpkin Cupcakes with Pumpkin Cashew Frosting
Vegan, Oil-free* Prep: 10 min, Bake: 24-26 min, Frosting: 4 minutes, Total: 40 min, Serves: 12 Ingre