I've added my vegan touch to a classic dessert my mom would make each year around Christmas. They're sensational. If you love chocolate and PB then this is your dessert!! They come together in one bowl, require no baking and can be eaten the same day, a no-fail holiday treat.
Growing up these were one of my favorites. Almost like a Reese's PB Cup or PB Fudge. They're delightful, delectable, homemade, a classic, great for a party, great for a gift or just great to have around. I am thrilled with how much Gerald loves these! I know you will too! Get the recipe below or make them with me in the latest #artisticveganshow.
Peanut Butter Bar Base:
1 Cup Almond Meal (almond ground into flour/meal)
1 Cup Medjool Dates - Pitted
1/2 Cup Filtered Water
1/2 Cup Coconut Butter
1/2 Cup Natural Peanut Butter
Melt 3/4 Cup Vegan Chocolate or Carob Chips OR Make it!
DIY Delicious Chocolate:
1/4 Cup Raw Cacao Powder
1/4 Cup Coconut Oil
2-3 Tbsp Agave Syrup or preferred
1/8 Cup Peanut Butter
*You can use a different nut butter like almond butter.
*Allergic to nuts? Try a seed butter with a different flour like oat flour, coconut flour or the original graham crackers ground up.
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