Vegan No-Bake Peanut Butter Magic Bars
These magic bars are vegan, gluten free and the ultimate guilt-free treat! Enjoy them for breakfast, dessert or an energy-packed snack!
Prep Time25 minutes mins
Total Time25 minutes mins
Course: Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 20 bars
Food processor
8x8-inch baking pan
Shortbread Base
- 1 1/2 cups raw cashews
- 1 cup old-fashioned rolled oats
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
Peanut Butter Caramel
- 6 pitted Medjool dates
- 1/2 cup natural creamy peanut butter (preferably salted)
- 1/4 cup unsweetened almond milk (or alt milk of choice)
- 3 Tbsp. maple syrup
- 1/4 tsp. sea salt
Topping
- 1/2 cup chocolate chips (use Enjoy Life brand for vegan/dairy free), plus more for sprinkling overtop
- 1 tsp. coconut oil
- 1/3 cup toasted coconut flakes*
Line an 8x8-inch baking dish with parchment paper. Place dates in a bowl and cover with HOT water; let stand for at least 15 minutes.Prepare Shortbread Crust by combining cashews, oats, coconut oil, and maple syrup in a food processor. Blend until ingredients come together to create a texture similar to cookie dough, stopping to scrap down the sides as needed. (This will take a few blend cycles.) Refer to photo in text for optimal consistency.Empty contents into prepared baking pan, and press down firmly in a single layer. (The mixture will seem oily, however it will solidify once chilled.) Place pan in the freezer while you prepare peanut butter layer. Prepare Peanut Butter Caramel: Wipe food processor clean. Drain dates and place in the food processor, along with peanut butter, milk, maple syrup, and salt. Blend on high speed until smooth and creamy, stopping to scrap down the sides as needed. (This will also take a few blend cycles.) If needed, add 1 to 2 more Tbsp. of milk to help mixture blend.Remove pan from the freezer and spread peanut butter caramel over shortbread crust. Place back in the freezer. Prepare Topping: Combine chocolate chips and 1 tsp. coconut oil in a microwave-safe bowl. Microwave in 30 to 45 second increments, stirring after each, until the chocolate is melted and smooth.Remove pan from the freezer and pour melted chocolate overtop; smooth to all edges. Sprinkle toasted coconut flakes overtop, and add a few more chocolate chips, if desired. (You'll need to lightly press the chips into the melted chocolate so they stick.)Place pan in the freezer for another 1 to 2 hours, until the layers are set. Slice into 20 bars and either refrigerate or freeze.
How to Toast Coconut Flakes:
- Stovetop: Place the coconut in a large skillet and cook over medium heat for 3 to 5 minutes, stirring every minute or so, until most of the coconut is golden brown. Remove from the pan and cool completely.
- Oven: Spread the coconut in a single layer on a baking sheet. Bake at 350°F for 7 to 10 minutes, stirring every 2 to 3 minutes until the coconut begins to brown. Remove from oven and transfer to a dish to cool completely.
Store Bars Either in the Fridge or Freezer:
- Fridge: Place a piece of parchment paper on a plate or in a Tupperware container, and arrange bars on top in a single layer. Repeat with another piece of parchment paper as needed. (Bars should be stacked on top of one another or they'll stick.) Chill for up to 2 weeks.
- Freezer: I personally prefer storing the bars in the freezer and taking one out ~10 minutes before eating it. This helps the bar soften just enough so that it isn't too hard to bite into.
- Layer a piece of parchment paper in a Tupperware container, and place bars on top in a single layer. Repeat with another piece of parchment paper as needed. (Bars should be stacked on top of one another or they'll stick.) Cover and freeze for up to 3 months.
Serving: 1bar | Calories: 184kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 4.5g | Sodium: 65mg | Fiber: 2g | Sugar: 11g