Gluten-Free Vegan Peanut Butter Chocolate Date Bars
Servings 8 servings
Calories 300kcal
Ingredients
- ingredients for the shortbread crust: 1 cup almond flour 3/4 cup oat flour (plus more if dough is too wet) 1/3 cup maple syrup 2 tbsp avocado oil 1/3 cup runny peanut butter 1 tsp vanilla extract 2–3 tbsp dairy-free milk (add more as needed if dough is too dry) ingredients for the filling: 1 cup medjool dates, pitted 1/2 cup creamy peanut butter 1/3 cup full-fat coconut milk 1/4 cup dairy-free milk 1 tsp vanilla extract 1/2–3/4 cup dairy-free chocolate chips
- flakey sea salt
Instructions
- preheat your oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
- in a bowl, whisk together maple syrup, avocado oil, peanut butter, vanilla extract, and 2 tbsp dairy-free milk. combine almond flour and oat flour. stir well.
- pour the wet mixture into the dry ingredients and mix until a thick dough forms. if too dry, add more milk; if too sticky, add a bit more oat flour.
- press the dough evenly into the prepared pan. bake for about 23 minutes or until the edges are lightly golden. let cool completely.
- in a food processor, blend medjool dates, peanut butter, coconut milk, dairy-free milk, and vanilla extract until smooth and creamy. spread the filling evenly over the cooled crust.
- sprinkle a generous amount of dairy-free chocolate chips over the filling. freeze the bars for at least 2-3 hours, or until firm.
- once set, slice into bars or squares and sprinkle with flakey sea salt. store in the fridge or freezer for longer freshness.