Chewy no-bake chocolate peanut butter bars made with just five ingredients. These rich, chocolatey refrigerator bars are so tasty. Plus they're vegan-friendly and kid approved.
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A bar that my kids love, doesn't need me to turn the oven on and is full of natural, energy-giving ingredients?
Yes please.
These no-bake chocolate peanut butter bars tick all the boxes and have become a firm family favourite here at Sneaky Veg HQ.
Plus they're really easy to make.
More no-bake recipes
Looking for more no-bake ideas? Try one of these:
Ingredients for chocolate peanut butter bars
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
You need just five ingredients to make these bars:
- 200g medjool dates.
I recommend using medjool dates if you can as they are extremely soft and sweet. When placed in the food processor they break down beautifully ensuring that they're well distributed through the bars adding natural sweetness and helping the bars to stay together. - 100g melted coconut oil.
Coconut oil also helps the bars to hold together. Melt it before adding to the food processor and when chilled in the fridge it will set again, helping the bars to stay in one piece. You could also use melted dairy free butter. - 100g peanut butter.
Smooth or crunchy - your choice. These bars work perfectly with either. I use non-sweetened peanut butter. - 300g oats.
I use regular porridge (oatmeal) oats as my youngest is a porridge addict, often eating leftover porridge as an after-school snack (I'm not joking). So we always have oats in the house. However, the oats are going to be chucked in the food processor with everything else so if you have jumbo oats feel free to use those instead. - 150g dark chocolate.
Check the ingredients if you're vegan or dairy free as not all bars of dark chocolate are free from animal ingredients. If you want to keep the sugar content down you can buy unsweetened dark chocolate but bear in mind that it can have quite a bitter, intense taste. Chocolate chips can also be used
How to make chocolate peanut butter bars
1. Roughly chop the dates and place them in a food processor*.
2. Pulse until the dates are broken down. You will probably need to stop the processor to scrape the sides down at least once.
3. Add 300g oats, 100g melted coconut oil and 100g peanut butter to the dates.
4. Pulse until well combined, stopping to scrape the sides down.
5. Transfer the oat mixture to a lined square 20cm (8 inch) cake tin*. Press down well.
6. Place the chocolate in a heat proof bowl over a pan of water and heat gently until melted. Read more about melting chocolate.
7. When the chocolate is melted carefully remove from the heat.
8. Pour over the oat mixture and chill in the fridge for at least 2 hours until set.
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Chocolate peanut butter bars
Ingredients
- 200 g medjool dates
- 100 g melted coconut oil
- 100 g peanut butter
- 300 g oats
- 150 g dark vegan chocolate
Instructions
- Grease and line a 20cm (8 inch) cake tin with baking paper. A tin with a removable base is ideal
- Roughly chop 200g dates and place in your food processor.
- Pulse until broken down, stopping to scrape the sides down at least once
- Add 100g melted coconut oil, 100g peanut butter and 300g oats.
- Pulse again, until well combined, stopping to scrape the sides down once or twice.
- Transfer to your lined cake tin and press down well with your fingers to ensure an even layer.
- Break 150g dark chocolate into pieces and place in a heatproof bowl. Place the bowl over a saucepan with a little hot water in it.
- Simmer on a low heat until the chocolate has melted.
- Carefully pour the melted chocolate over the oat mixture and tilt to ensure that all the oats are covered.
- Place in the fridge for 2 hours, or longer, until completely set.
- Remove from the fridge and cut into squares.
- Store in the fridge and serve chilled.
Notes
- Medjool dates are incredibly soft and sweet and break down really well, making them perfect to use in a no-bake recipe like this. If you can’t find them then use any dried dates. If they feel a little too dry to break down in the food processor soak them in boiling water for 20 minutes before starting this recipe. Drain well before blending.
- You will need a food processor to make this recipe.
- Coconut oil can be carefully melted in the microwave or in a small saucepan.
- I use regular porridge oats to make this recipe. As they’re going to be pulsed in the food processor you can use jumbo oats if you prefer.
- Nutritional information is approximate and is intended as a guide only.
- Suitable for home freezing.
Nutrition
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