You know, I just finished my 100 days vegan challenge. What it gave me besides weight loss (I actually lost around 7kg) was definitely an inspiration to look for new foods.
For example, I have searched for the best vegan ice creams in Poland. And nope, they are not Ben & Jerry’s, Haagen Dazs, Magnum or some cheap ones from discounts like Lidl. The best vegan ice cream in Poland is from a small company called LODY SYRENKA. They have a huge selection of nut-based products that are simply the tastiest.
Also, on this vegan challenge, I’ve pushed my peanut butter addiction to a whole new level. I have tested out everything with peanut butter available 🙂
From PB and J to ice creams, shakes, chocolate and bars. Like the ones, I am going to give you today.
You can find many similar recipes over the internet or Pinterest but majority of them will be not suitable for vegans. But luckily you have me here. I have saved you a lot of time searching for the best vegan ones. Once you try them you will not be able to stop eating them.
Just watch out for the quantity you eat. They are super caloric and you can even get sick when you overeat yourself. If something, I told ya.
And how to make the super-easy vegan peanut butter bars?
Check out the recipe below.
Vegan peanut butter bars. No-bake, easy and delicious.
Vegan peanut butter bars. No-bake, easy and delicious.
Course: Recipe bookCuisine: AmericanDifficulty: Easy4
servings20
minutes0
minutesDelicious vegan peanut butter no-bake bars ready in 20 minutes.
Keep the screen of your device on
Ingredients
100g of non-dairy butter
100g of brown sugar (you can also use powdered sugar)
200g of unsalted peanut butter, the best is to use smooth one without any chunks.
1/4 teaspoon of vanilla extract
Pinch of sea salt
200g of vegan dark chocolate or chocolate chips
400g of vegan crackers
Directions
- Place the non-dairy butter, brown sugar, vanilla extract and the pinch of salt into the bigger bowl.
- Mix on high speed for about 5 minutes until combined and the butter gets fluffy. Add the crackers and blend on medium speed for another 5 minutes. In the end the mixture should be smooth and all the ingredients should be well combined.
- Meanwhile, melt the dark chocolate over a water bath, set aside and keep warm.
- Prepare a 22x33cm baking tray or ceramic dish and lay a sheet of parchment paper inside.
- Transfer the peanut butter mixture into the baking tray and spread using an offset spatula. Pour over with the melted chocolate and set aside to cool completely.
- Keep in the fridge for up to one week.
Notes
- I like to have my bars crunchy. Thats why I like to use brown sugar. But if you would like to have yours very smooth (like Reese’s) use powdered sugar.
- If you are not comfortable with melting the chocolate over water bath, just melt it in a microwave. One tip, melt it in short time periods (20-30 seconds) stiring after each one, rather than in one long take.
- If you do not have dark chococale you can also use chocolate chips. Just make sure they vegan when you go for the vegan version.
- You can keep the bars in the fridge for up to 1 week but also freeze in a freezer. Just keep them in an airtight container.
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