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No-Bake Chocolate Peanut Butter Caramel Bars, Vegan + Gluten-Free

Happy New Year!

In the past I’ve kicked off the New Year with healthy salads, smoothies and meal plans. After having a baby, writing a book and moving to a new apartment in 2016, all I want to start 2017 with is a dessert!

Ok, not just any dessert. Specifically a treat that tastes extra indulgent but is made from wholesome ingredients that won’t leave me in a sugar coma. Enter today’s Vegan & Gluten-Free No-Bake Chocolate Peanut Butter Caramel Bars.

I’m so, so please with how this recipe turned out. The cakey crust is made from oats (good for nursing mamas!) and coconut, then layered with fluffy peanut butter caramel (made from dates- no refined sugar!) and the chocolate top is simply coconut oil, cocoa powder and maple syrup (again, no refined sugar!). In a nutshell, these bars will rival any sugar-filled dessert you might crave.

5.0 from 2 reviews
No-Bake Chocolate Peanut Butter Caramel Bars, Vegan + Gluten-Free
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
crust
  • ¾ cup rolled oats
  • ¼ cup dates (soaked in hot water for 30 minutes if not soft)
  • ¼ cup shredded coconut
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple
  • pinch of salt
caramel peanut butter
  • 1 cup dates (soaked in hot water for 30 minutes if not soft)
  • ¼ cup peanut butter
  • 2 tablespoons non-dairy milk
  • 2 tablespoons coconut oil, melted
  • pinch of salt
chocolate
  • ¼ cup coconut oil, melted
  • 2 tablespoons cocoa
  • 2 tablespoons maple syrup
Instructions
  1. Line a 9" x 5" loaf pan with parchment paper. This will help the bars come out easily.
  2. To prepare the crust, pulse the oats in a blender or food processor until flour is formed. Add all other crust ingredients and pule until mostly smooth texture is formed. Scoop the mixture out and press it into the bottom of the pan.
  3. To prepare the caramel peanut butter layer, blend all ingredients until smooth. Spread the mixture over the crust layer.
  4. To prepare the chocolate layer, in a small cup, stir all ingredients together until smooth. Pour over the caramel layer. Sprinkle a little salt on top.
  5. Place the pan in the refrigerator to set (at least 1 hour, until top is firm). Remove the pan and gently tug on the parchment paper to remove hardened piece. Use a knife to slice into bars and store in an airtight container in the fridge.

 

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14 Responses to No-Bake Chocolate Peanut Butter Caramel Bars, Vegan + Gluten-Free

  1. I made these last night! They are currently in a container in the very back of the fridge hiding behind my veggies! Otherwise they will be gone in no time! SOOO good and if you have the ingredients on hand so easy too!!

  2. I am really weird and I really genuinely do NOT have a sweet tooth, ( I only eat 100% chocolate . . . from choice!), but love PB and savoury and am gluten intolerant.
    Do you think this will work with out the maple syrup?
    Just the sweetness of the dates will be enough for me to contend with!

    Thank you,
    Susi

    • I don’t calculate the calories for my recipes because I believe in counting colors, not calories. That said, you can plug the ingredients into an online calorie counter for an easy estimate. Enjoy the recipe! :)

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