Need a good grab n’ go snack to carry in your purse or to have stashed in the fridge or car? I have just the bar recipe for you today! My vegan No-bake Peanut Butter Chocolate Granola Bars are easy to make, they store well, and they’re packed with healthy ingredients. Forget the store bought ones. Whip these up in a jiffy!
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I also have exciting news to share with you! If you live in Victoria, BC, I have plant based cooking classes happening at various places so please connect with me on Instagram @sweetlyraw.
I’ll be teaching a Valentine’s Day Dessert Class at Health Essentials on February 8th. I’ll also be teaching regular classes at Cook Culture, cooking school. Please connect with me to find out all the details. And last but not least, a reminder that I have a Women’s Wellness Weekend Retreat happening in May on Pender Island (near Vancouver and Victoria). See all details HERE. It’s going to be a really fun time filled with hands-on dessert workshops where you can take home your treats, yoga with an ocean view every morning, healthy delicious food, time in nature, vision board making, new friends, and much more!
This recipe is great because you can mix and match your add-ins each time, trying different combos of seeds and dried fruit. Or sub in chopped nuts for the seeds. I like pumpkin seeds and dried cherries, or pecans and cranberries. Use whatever you have on hand. I like to keep my pantry well stocked so that I can whip up healthy treat recipes any time!
No Bake Peanut Butter Chocolate Granola Bars
Vegan/ Gluten Free
1 cup large flake oats
1/4 cup oat flour
1/3 cup shredded coconut
1/3 cup seeds of choice such as pumpkin, sunflower, hemp, sesame
1/3 cup dried fruit
1/2 cup dark chocolate chips
1/2 cup brown rice syrup
1/3 cup peanut butter
2 tablespoons melted coconut oil
2 tablespoons coconut sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
Stir the dry ingredients together in a bowl. Set aside. Add the rice syrup, peanut butter, coconut oil, vanilla, and salt to a small pot and warm it over low heat until it’s easy to whisk together. Do not heat it to a boil. Pour the mixture over the dry ingredients and stir together. I like to use my hands to mix it well. The chocolate will start to melt. Press the dough into a parchment paper lined 8×8″ pan. Chill in the fridge until firm or place into the freezer for up to 2 hours to speed the process. Remove the whole thing from the pan and slice into bars. I like to trim all 4 sides and then slice into 12 bars. Store in the fridge for up to 2 weeks.
– You can substitute honey for the rice syrup. If so, omit the coconut sugar because honey is sweeter.
– Do not use maple syrup as the sweetener. The rice syrup or honey will hold the bars together really well but maple is too watery and they’ll fall apart.
I hope you give them a try! Let me know if you do and tag me on Instagram so that I can re-post
Have a wonderful rest of the week, friends!
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