• Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Triple Layer Caramel Crack Brownie Bars (Vegan)

    It’s been too long since the last time I created a new outrageously layered cookie bar, don’t you think?

    Well, recently with all the holidays upon us I’ve been baking a lot for my family and it’s always fun to throw something new into the mix along with all the seasonal favorites. That’s why it’s pretty dangerous to leave any unwanted candy or baking ingredients around me for long, because they will inevitably end up in a dessert.

     

    It’s been almost a month since Halloween but there’s always those stray candies left that didn’t get eaten by the hungry kiddos, or is that just in my house? Well, for some reason the Milky May candy bars from the fun size mix were everyone’s favorite and they are what inspired the flavors of this recipe.

    So I knew that I wanted to create something that focused on the balance between sweet and salty. I guess that’s because, growing up, my mother was always baking things to take to gatherings and parties for the holidays and one of the simple favorites were those little 3-ingredient pretzel/rolo/pecan bites. Wow, those things are addictive.

    I think what makes them the best is the combination of chocolate, something salty and crunchy, and something sweet and chewy so tried to use that as a guide for creating these.

    You’ve just gotta have the crunch so that’s why I used crackers and the to complete the milky way flavor I used some homemade caramel and marshmallows. Then you top the bars with the rice crispies create another layer that’s both chewy and crunchy. Needless to say these were popular when I finished them and finally shared them.

    So let’s break this down. You start by making a layer of my favorite brownies ever, but wait there’s more! You top those brownies with the crispy crunchiness of some crackers baked on top, but there’s still more! Then you add a layer of rice crispy cereal coated in the fudgiest mixture of chocolate, caramel, and marshmallows for good measure!

    Triple Layer Caramel Crack Brownie Bars (Vegan)

    A crispy/crunchy explosion of a treat. The flavors of Milky Way candy bars meet salty crackers and rice crispies to make create an addictive combo on top of a fudgy brownie layer.

    Prep Time 25 minutes
    Cook Time 40 minutes
    Total Time 1 hour 5 minutes
    Servings 16 - 20 bars

    Ingredients

    Brownie Layer:

    • 1 cup sugar
    • 1/3 cup sunflower oil (or any oil) melted
    • 2/3 cup coconut cream *see note
    • 1/2 cup cocoa powder
    • 1/4 teaspoon instant coffee powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • 2 cups flour

    Rice Crispy Layer:

    • 1 small package saltine crackers about 16
    • 3 cups rice crispies cereal
    • 1 1/4 cups mini marshmallows divided
    • 3/4 cup dairy-free semi-sweet chocolate chips
    • 1/2 teaspoon vanilla extract
    • 3 tablespoons coconut oil
    • 1/2 cup homemade vegan caramel you can replace with maple syrup

    Instructions

    Brownie Layer:

    1. Preheat the oven to 350 degrees F and grease a 8x8 inch baking pan with butter. Whisk together the sugar, oil, cocoa, and coffee powder in a medium mixing bowl until smooth. Add the salt, vanilla, soda, coconut cream, and flour and stir until evenly combined.
    2. Pour the batter into the pan and layer the top evenly with crackers then place in oven and bake for 22 - 24 minutes until a toothpick inserted in center comes out clean. Remove from oven and coo for about 5 minutes while you prepare the top layer.

    Rice Crispy Layer:

    1. In a double boiler or microwave safe bowl, melt the coconut oil, chocolate chips, and the caramel (If doing in microwave melt in 30 second intervals, stirring well after each until melted.) Add the marshmallows and stir in well and warm a little longer until they melt also. Once the mixture is completely melted together, stir in the vanilla. Spread about 3 tablespoons of the mixture over the cooling brownies to act as a sort of glue. Now add the rice crispies to the remaining mixture and fold in well.

    2. Use a rubber spatula to scrape the rice crispy mixture onto to base layer and gently spread to even out. Sprinkle the remaining 1/4 cup of marshmallows on top and place the pan in the oven for about 2 minutes allowing the marshmallows to melt onto the top slightly.

    3. Remove pan from oven and cool for at least 15 minutes before covering and placing in refrigerator to chill until set (about 1 hour). Once chilled, cut into squares and enjoy!

  • Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Chocolate Chip White Bean Blender Blondies (Vegen+GF)

    I’m so excited that we’re now counting down the days until Autumn officially begins! Who’s with me???

    Well, okay quite honestly I am torn between excitement and a little bit of sadness to see Summer ending but that is quickly forgotten every time I think about all of my favorite upcoming things in the Fall and Winter. Warning you early, there will an obsessive amount of me talking about those things coming your way soon enough. However, for now I’ll let you off the hook and get straight into these blondies that I’m sharing with you today!

    So……um yeah, I REALLY did put beans in my dessert and I’m not afraid to admit it because they’re actually pretty darn good. When I started out on the recipe I wanted to see how much of a balanced treat I could make these. You know, cuz then you can eat more!

    It’s kind of funny how gym-going and increased interest in fitness starts making you aware of everyone’s obsession with protein, protein protein. Haha, yes I know it’s a bit stereotypical to label fitness enthusiasts as being protein-heads, but ya know, if the boot fits. Anyway, since protein seems to be such a priority for so many people I thought I’d point out how the beans in this recipe add the perfect amount of healthy protein.

    I’ve also tried these with some variations and discovered you can use regular sugar or brown sugar instead of the coconut sugar that I’ve used with great results.

    I think my favorite part about these was the soft and chewy texture they get. Truthfully, they’re delicious! I’m actually really excited about trying different flavors with this base recipe as well, so let me know if you’d like to see those too.

    I hope you have a great week ahead, my friends!
    XOXO

    Chocolate Chip White Bean Blender Blondies (Vegen+GF)

    Yep you read that right, we're turning to beans into a dessert!

    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 16 bars

    Ingredients

    • 3/4 cup gluten free oat flour
    • 1/2 cup blanched almond flour
    • 1 can 425g Great Northern or White Cannellini Beans (drained and rinsed)
    • 2 "flax eggs" 2 tablespoons ground flax mixed with 6 tablespoons water
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 1/2 cup coconut palm sugar
    • 2 tablespoons pure maple syrup
    • 2 tablespoons almond or cashew butter
    • 1/2 cup dairy free dark chocolate chips

    Instructions

    1. Preheat oven to 350 degrees F and lightly grease an 8x8 inch baking pan with oil.
    2. Add the beans, coconut sugar, vanilla, and maple syrup to a blender or food processor and blend until smooth. Add in the remaining ingredients (minus chocolate) and blend until combined. Use a spatula to stir in about half of the chocolate chips and reserve the rest for the top.
    3. Scrape the mixture out into pan and spread evenly. Sprinkle with chocolate chips and place in oven to bake for 30 - 35 minutes until set and lightly browned on top. Remove from oven and cool for about 5 minutes before cutting.

     

  • Breakfast,  Dairy Free,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Quick & Easy Go-to Snacks I Love (Vegan)

    What I wanna know is who needs some weekend snack-spiration my friends? Because, I’m bringing it today!

    If you caught my last post you’ll know I’ve been moving this week. Guys, moving can be really stressful (and I should know since I’ve done it about a zillion times over the past few years), and sometimes you need faster options for food. It’s not just moving that get’s hectic though, I mean life can be crazy for so many reasons.

    Anything from school season, traveling, busy workweeks, or just everyday life, can have you needing a quick bite and making poor choices. I’m showing you a few ideas today to keep in mind next time you want to go to town on a pack of Oreos.

    So I’ve been back in the States since May and I have to admit I forgot how drastically different things are where convenience food and healthy snacks are concerned. Don’t get me wrong, Chile has amazing produce and raw ingredient widely available, but it’s not easy to find prepared options that are made with quality ingredients like energy bars. Ever since I’ve been back here I’ve been sort of obsessed with all the different bars available now.

    By the way, this is not a sponsored post, even though it will probably sound a lot like one. I’m not getting paid to tell you about any of these products, I just love them and wanted to share. (Although, if you happen to be a spokesperson for a yummy brand and you want to send me your products to test I won’t argue!???) I am really liking Gomacro Protein Bars bars at the moment as an addition to snack time.

    Anyway, personally when it comes to snack time my favorite things to reach for usually include berries, fruit, nuts, nut butter, granola, energy bars, and/or yogurt. Typically though, I can’t decide on just one so I just throw it all together in whatever combination sounds good. That’s what I’m sharing today, snack ideas rather than very specific recipes.

    Each of these ideas are fast, easy, and very adaptable to whatever your taste or dietary restrictions may be. If you don’t particularly like bananas or berries, no problem, just trade it for what you do like! Be unique.

    Okay, I hope you all have an awesome weekend full of fun and healthy snacks!

    3 Quick & Easy Go-to Snacks I Love (Vegan)

    Need some quick snack-spiration for when you're in a pinch and don't have time to cook? These 3 simple ideas are fun, easy, and delish!
    Prep Time 10 minutes
    Servings 1 serving

    Ingredients

    Snack Idea #1: Chia Pudding Parfaits:

    • 1 serving chia pudding recipe follows
    • 1 serving fruit of choice I used strawberries, bananas, and blueberries
    • 1 handful granola or chopped energy bar squares (I used Gomacro "protein replenishment"
    • 1-2 tablespoons nuts I used pistachios
    • 1 drizzle nut butter I used Wild Friends peanut cashew butter

    ~~Chia Pudding:~~

    • 2 tablespoons chia seeds
    • 2 tablespoons full-fat coconut milk
    • 2 tablespoons raw turbinado sugar
    • 1/2 cup almond milk or any milk
    • 1/4 teaspoon vanilla extract
    • 1/16 teaspoon salt

    Snack Idea #2: Nut Butter + Fruit Toast:

    • 1 - 2 slices bread I used Dave's Killer Bread
    • 1 serving fruit of choice I used bananas
    • 1 handful granola or chopped energy bar squares (I used Gomacro "protein pleasure"
    • 1 sprinkle chia seeds
    • 1 spoonful yogurt non-dairy if necessary

    Snack Idea #3: Loaded Yogurt Cups:

    • 1 serving non-dairy vanilla yogurt
    • 1 serving fruit of choice I used blueberries and blackberries
    • 1 handful granola or chopped energy bar squares I used Gomacro "balanced goodness" and Trader Joe's vanilla almond granola
    • 1 spoonful nut butter I used Wild Friends protein vanilla peanut butter

    Instructions

    Snack Idea #1: Chia Pudding Parfaits:

    1. Layer the chia pudding with desired toppings in a bowl or jar and grab a spoon!

    ~~Chia Pudding:~~

    1. Stir together the coconut milk, almond milk, and sugar until sugar is dissolved. Add remaining ingredients and mix well, then pour into a container with air-tight lid and refrigerate for at least 4 hours to let it thicken. You should be able to store it for up to 3 days.
    2. If you prefer the texture of a smooth pudding you can blend it in a food processor or blender until smooth and creamy. This can be done either before or after the chill time, but I find it's creamier when blended after it's been allowed to thicken.

    Snack Idea #2: Nut Butter + Fruit Toast:

    1. Toast 1 or 2 pieces of your favorite bread and spread some nut butter on top. Layer it with some fruit and any other yummies you want!

    Snack Idea #3: Loaded Yogurt Cups:

    1. This one is pretty self-explanatory. Open a yogurt container and load it with all the goods!

     

     

  • Breakfast,  Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Chocolate Coated Nuts and Seeds Granola Bars (Vegan+GF)

    Well, it has definitely been a busy week so far.

    I’ve been planning, cooking, planning to cook, and even planning to plan. That last one doesn’t always work out with all the different variables that inevitably change whatever I may have attempted to plan but I keep trying anyway. We’ve had some birthdays, some family events, and then this weekend we’re having a gathering with a pretty large group of friends for the evening. Of course you can’t have a good party if it doesn’t involve some good food and you know I love any opportunity to make extra special things so I’m planning for that too.

    All of that and then we also have a long trip that we’ll be taking in the near future. Which, because of the trip, I’ve been spending a fair amount of time looking at the perishable contents in my fridge and pantry to see what I need to use beforehand so it doesn’t spoil while we’re gone. Obviously not everything is necessary to use but I keep finding all sorts of ingredients that I’ve been saving small portions of in case I need them later. You know, I think I have an issue there. Tell me, do you guys do this too? I tend to always save things for that “just in case” occasion in the future rather than enjoying them in the moment. It always comes back to bite me because more often than not the things I’ve saved will wind up unused and wasted. I’ve gotta work on that, which brings me back to enjoying things while you can.

    Anyway, I have some of those pesky food leftovers I was talking about and that’s where I got the inspiration for this recipe. Some of the ingredients were a variety of seeds and a small amount of maple syrup. I know those things last like forever but it really wasn’t enough to save so I decided to make these granola bars and that’s what I’m sharing today. The maple flavor isn’t actually that prominent among all the other flavors going on but I still love the flavor it adds to the bars.

    Believe it or not, I’ve actually made these bars 3 times in the past week so that I could find the perfect ratio of sweetness to all the seeds and nuts. I’m sharing my last recipe, but ironically enough, the first batch I made turned out to be the favorite with the kiddos. There are five different seeds in my final recipe because I wanted to add as many as I could. I just love the flavor of the sesame and then flax seeds are so good for you. However my trusted tasters preferred the less seedy ones that I made without the sesame and flax seeds. So if you aren’t a huge fan of sesame and flax then feel free to leave them out and replace them with a bit more of the seeds you do like. The same goes for any of the seeds in these bars.

    To finish them off I dipped some in chocolate (you know, for good measure) but that part is totally optional. With or without the extra chocolate they are still delicious and they’re a great snack to take on the go or have for a quick energy boost. They’re also super easy to make and hardly take any time at all. I will recommend letting them cool completely before cutting if you don’t want them to crumble apart. Although, if they do crumble or if you prefer your granola in a bowl with some milk or co-yo like I do, then don’t hesitate to break the mixture into clusters instead of cutting it into bars. Ooooh, and you can add chocolate chips in place of dipping the bars in chocolate, it’s so good!

     

    Chocolate Coated Nuts and Seeds Granola Bars (Vegan+GF)

    Need a quick grab-n-go snack or just a healthy pick-me-up in the late afternoon? These simple and easy to make granola bars are just what you're looking for. Stuffed full of healthy seeds, peanuts, and no refined sugar. Bonus points; they're vegan and gluten free too!
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 12 bars

    Ingredients

    • 1/3 cup creamy peanut butter
    • 1/3 cup coconut oil
    • 1/3 cup pure maple syrup
    • 1 tablespoon almond milk or any milk
    • 1 cup sugar in the raw turbinado sugar
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon sea salt
    • 1 teaspoon cinnamon
    • 2 tablespoons each of: chia seeds sesame seeds, black sesame seeds, flax seeds
    • 1/4 cup sunflower seeds
    • 1/2 cup shelled peanuts roughly chopped
    • 3 1/2 cups rolled oats gluten free if needed
    • Chocolate Coating: optional
    • 200 g dairy free dark chocolate roughly chopped

    Instructions

    1. Preheat the oven to 350 degrees F (180 C) and grease a 13x9 inch pan with coconut oil.
    2. Combine the peanut butter, coconut oil, and syrup in a small saucepan and place on the stovetop over medium high heat. Stir together until the coconut oil is completely melted and the mixture in warm. Add the almond milk, sugar, vanilla extract, cinnamon, and salt. Stir well and remove from heat to cool.
    3. Mix together all the dry ingredients (seeds, nuts, and oats) in a large mixing bowl. Pour the liquid mixture into the bowl and stir with a large spoon or spatula. Mix until well coated then press the mixture into your prepared pan and use something flat to pack it down, such as the bottom of a cup.
    4. Bake the bars for 22 to 25 mintutes or until the edges are very golden brown. Remove from oven and cool completely. Once cooled cut them into bars and melt the chocolate and coconut oil in a double boiler over low heat. Dip, brush, or drizzle the bars with chocolate as desired and allow the chocolate to set an harden.
    5. Now they're ready for munching! Store in an airtight container.
    6. (P.S. This recipe can also be crumbled into clusters and eaten on a bowl with milk or yogurt and fruit.)
  • Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Chewy Almond Flour Fudge Brownies (Vegan+GF)

    Okay, wow I feel like we need some major recap time guys. It’s been forever since we had a chat and even longer since that chatting involved chocolate. I know, no chocolate? The world might as well have ended, right?

     

    So I mentioned being sick in one of my recent posts and that was very true but what I didn’t realize at the time of writing that post, was that I would end up getting sicker the next day and what’s more, end up feeling really-not-great for over one full week! Even as I’m writing this I’m fighting not to be distracted by some of the annoying leftover symptoms that just won’t seem to let up despite the fact that it’s been about 11 days now, grrrrr!

    Sorry, not trying to make this sound so negative. Actually, my point in telling you is that I wanted to let you know the reason for me being AWOL on you guys and that my lack of posts wasn’t intentional. I’ve missed sharing posts and recipes with you so much.

    It was so weird getting back in the kitchen, even making something as basic as brownies felt sort of off at first, but luckily it only took a few moments for me to feel at ease again. I have to admit though, seeing what things are like when I’m not whipping up food at my usual pace was quite interesting. My house is full of perfectly capable cooks, don’t get me wrong, but instead of anyone filling in on my behalf as kitchen whirlwind the whole gang pretty much did their own thing. I think it was sort of refreshing for everyone actually but,(*face-palm-moment*) there might have been some frozen chicken nuggets and pizzas when I wan’t around to protest. Apparently the daily amount of sandwich bread and sliced cheese was pretty insane as well. As I said though, no one minded and change is always a good thing.

    Ok, but to get to the brownies. I’d have to say that these brownies are the ultimate fudgy experience for those who are seeking an ultra rich treat that’s also kinda healthy (I said “kinda”). So recently I dug through my ingredients for something that I could use to give my recipe something fun and different from a basic brownie recipe. I’m one of those people that always has a billion tiny bits of ingredients left over from different things. That’s why I love baking because you can add so many different things to make each recipe unique and fun.

    So with these I decided to use the last bit of almond flour that I had from another recipe. To be honest, I was hoping to come up with something really different to try but then I came back to the fact that sometimes less is more and, besides, almond flour is delicious. The end result with these brownies is a perfectly balanced treat. They’re soft, chewy, a little hint of nuttiness, and plenty of deep chocolaty goodness!

    Chewy Almond Flour Fudge Brownies (Vegan+GF)

    Almonds make a perfect lead ingredient in these fudgy, chewy brownies.

    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 12 - 15 brownies

    Ingredients

    • 1 cup coconut sugar
    • 2/3 cup cocoa powder
    • 1/2 cup coconut cream *see note
    • 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, whisk together, set for 15 minutes)
    • 1/2 teaspoon instant coffee powder
    • 3/4 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 1 cup blanched almond flour
    • 1/3 cup non-dairy semi-sweet chocolate chunks

    Instructions

    1. Preheat oven to 350 degrees F (180 C) and grease an 8x8 inch square pan with oil.
    2. In a small saucepan set over low heat, stir coconut cream with sugar and cocoa powder while whisking.
    3. Once warm, remove from heat and scrape into a medium bowl then stir in baking powder, espresso powder, salt, and vanilla until combined. Add the coconut milk then the flour and stir in until smooth.
    4. Pour the batter into prepared pan and sprinkle chocolate chips over the batter evenly. Bake the brownies for 25-30 minutes until the center doesn't jiggle when the pan is nudged (you can also check center with a toothpick and see if it comes out clean). Remove from oven and cool for about 10 minutes before cutting.
  • Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Sea Salt & Olive Oil Dark Chocolate Brownies (Vegan+GF)

    Yeah…….okay I did put olive oil in your brownies. Can we still be friends?

    And wait just a second before you completely write me off as insane please, they’re actually really good! Seriously, no one could ever tell there is olive oil in them if you don’t tell. They’ve got it all; that rich fudgy texture, a perfect amount of sweetness, and that bittersweet balance with them being extra dark. Oh, and don’t let me forget the sea salt on top, that’s the magic touch that takes them to a whole other level of delish! However if salty/sweet isn’t really your thing then feel free to cut back or even skip it if you must. There are no rules when brownies are involved.

    What I think is the key selling point though, is that they’re secretly a much better way to indulge in your daily dose of chocolate! You know, because it’s a new year and we wouldn’t want to be putting our sanity on the line by skipping the necessary amounts. 😉

    I’d venture a guess that my fam and I aren’t the only ones gearing our thoughts toward some healthier options this year. Am I right? Well, that’s why I figured you might like to hear about these majorly addictive brownies that don’t come with any guilt. Hey, chocolate is an antioxidant rich superfood so can we all agree to making these an acceptable breakfast option??? Alright, maybe that’s a bit of wishful thinking but still, it’s a fair consideration. Actually, I’m going to pick on my big sis and tell you that she might even have gone there the day I made these. She’s got her priorities straight that girl.

    I’m about to keep going on in case you still aren’t sold on these. I mean, they use all whole ingredients so there’s no refined sugar or flour (with the exception of adding the optional chocolate chunks if you want), they’re made with one of the planet’s healthiest oils, and also, they’re gluten free too. Uh huh, for real! You’re welcome.

    I did consider going full vegan with these guys, but I’ve gotta be honest here, I can’t hardly bring myself to do a brownie recipes without eggs. I know it can be done but it just seems so wrong in my book. I feel like brownies are all about the specific texture you get from the eggs so I left them in.

    Another selling point (Hehe, yep, I still have more.) is that these are nearly a one-bowl recipe and they can be stirred up in about 5 minutes and ready to go into the hot oven. The only other dish you have to dirty is a small saucepan for warming the oil so you can get the cocoa mixed without lumps. Confession, I’ve skipped that step before and still had some pretty darn good brownies even if I do recommend that step for the best results.

    Okay then, so now all that’s left is for you to go pre-heat the oven and grab the chocolate. Oh, and don’t forget to get plenty of chunks on top. In fact, it’s never a bad idea to “accidentally” double the amount. (Antioxidants, remember?)

     

    Sea Salt & Olive Oil Dark Chocolate Brownies (Gluten Free)

    Olive oil might not be the first ingredient you'd think to put into a brownie recipe but you might be surprised how well it works.

    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 12 -15 brownies

    Ingredients

    • 1 cup raw sugar AKA "turbinado sugar"
    • 1/2 cup extra virgin olive oil
    • 2/3 cup cacao powder
    • 1 teaspoon baking powder
    • 1 1/4 teaspoon sea salt divided
    • 1 teaspoon vanilla extract
    • 1/2 cup full-fat coconut milk
    • 1 cup oat flour *see note
    • 1/3 cup dairy-free semi-sweet chocolate chunks

    Instructions

    1. Preheat oven to 350 degrees F (180 C) and grease and 8x8 inch or 7x11 inch baking pan with oil.
    2. In a small saucepan set over low heat, slowly warm the oil with sugar until just warm to the touch, not hot. Add the cocoa powder while whisking then once mixed, remove from heat and scrape into a medium bowl. Stir in 1/4 teaspoon salt, the baking powder, and the vanilla until combined. Mix in the coconut milk then add the oat flour and stir in until smooth. Pour the batter into prepared pan and sprinkle chocolate chips and sea salt over the batter evenly. Bake the brownies for 25-30 minutes until the center doesn't jiggle when the pan is nudged (you can also check center with a toothpick and see if it comes out clean). Remove from oven and cool for at least 10 minutes before cutting. These brownies are very fudgy until completely cooled so you can chill them in the fridge or freezer to make them cool faster or simply enjoy them warm and messy.

    Recipe Notes

    *I like to make my own oat flour and it is easily done by simply processing oats in a blender or food processor until fine.

  • vegan peanut butter cookie bars
    Dairy Free,  Dessert,  Gluten Free,  Reader Favorite,  Recipe,  Snacks,  Vegan,  Vegetarian

    Chocolate Peanut Butter Vegan “Reeses” Cookie Bars

    Chocolate Peanut Butter Vegan “Reeses” Cookie Bars are a layered with flavors. Rich, indulgent, decadence. These are perfect to make during the holiday season for friends and family.

    Okay, so I have to ask, do you think it’s possible to have too much peanut butter and/or chocolate? We’re talking peanut butter explosion. Because um……there is a little bit of it in these bars and I’m just not seeing how it’s a problem.

    This post is all about Chocolate Peanut Butter Vegan “Reeses” Cookie Bars

    vegan chocolate peanut butter brownies

    Fine, so obviously too much of any on thing is not good but what I’m talking about is all of the different forms of those two epic ingredients that are incorporated into these bars.

    vegan peanut butter cookies

    Also, have I overdone it with the peanut butter stuff lately? I feel like there’s been a lot. But like I said; can you have too much? Something about the month of September makes me crave peanut butter more so than even the rest of the year. So I’m going to be honest with you, these are not for the faint of heart. I’m talking, serious peanut butter and chocolate heart-attack material here and yet they’re so irresistible. Indulge at your own risk. The name sort of says it all I think, dangerous.

    Chocolate Peanut Butter Vegan "Reeses" Cookie Bars

    I’m almost wondering if I should feel guilty about sharing them. On the flip side, it’s pretty hard to rule them out as completely unhealthy because being happy is a huge part of being healthy and these are guaranteed to make people very happy with every decadent bite. See, so that makes them partly healthy right? Do you see where I’m going with this logic?

    vegan peanut butter cookie bars

    Haha, okay so maybe we won’t go that far. I’m clearly trying to ease my conscience with things that don’t even make sense. Since we’re all friends here I won’t do any more sugar-coating the fact that these already have too much sugar. Sometimes you just have to live a little, you know? This is one of those times and that’s what these bars are, an experience. An explosive, peanut butter loaded, chocolate stuffed experience. Just do it!

    If you don’t want to take the time to make homemade vegan peanut butter cups you can order some online.

    Chocolate Peanut Butter Vegan "Reeses" Cookie Bars

    Indulge all your best peanut butter chocolate dreams with these extreme cookie bars. They're sure to please every pb cup lover.

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 16 bars

    Ingredients

    Chocolate Cookie Dough:

    • 1/3 cup natural peanut butter
    • 3/4 cup coconut sugar
    • 6 tablespoons almond milk
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon vanilla
    • 3 tablespoons cocoa powder
    • 1 cup almond flour
    • 1/4 cup dairy free semi-sweet chocolate chips or chopped chocolate
    • 1/4 cup chopped vegan peanut butter cups plus more for topping (best if frozen before mixing) **see notes for link to my homemade recipe**

    Peanut Butter Filling:

    • 1/4 cup natural peanut butter
    • 1/2 cup powdered peanut butter
    • 3/4 cup oat flour
    • 6 tablespoons maple syrup
    • 1/2 teaspoon vanilla extract

    Peanut Butter Drizzle:(Optional)

    • 1 tablespoon natural peanut butter
    • 1/2 cup powdered sugar
    • 1 tablespoon almond milk
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract

    Instructions

    1. Preheat the oven to 350 (180C) and line an 8x8 or 7x11 inch pan with parchment.

    Chocolate Cookie Dough:

    1. Cream together the peanut butter and coconut sugar in the bowl of stand mixer or a medium mixing bowl. Add the almond milk and beat until combined then add salt, soda, baking powder, and vanilla and mix well. Now stir in the cocoa on low until mixed, then add the flour last and continue stirring until your dough comes together. Fold in the chocolate chips and pb cups with a large spatula and divide the dough in half.
    2. Spread half of the dough in the bottom of prepared pan (the dough may be a bit sticky to work with so if you are having trouble it can be chilled until easier to handle.) and press into a smooth layer.

    Peanut Butter Filling:

    1. Stir together the maple syrup and peanut butter in another medium bowl until smooth. Add the salt, vanilla, powdered peanut butter, and oat flour and mix until combined then add the powdered sugar a little at a time and mix to incorporate into a thick dough.
    2. Scrape the filling mixture out onto the base cookie dough layer and also press it down to form an even peanut butter layer on top of the chocolate dough.
    3. Now scrape out the remaining chocolate dough over the filling layer and crumble evenly over it for the top layer.
    4. Bake the bars for 18 to 22 minutes until the top is starting to darken and brown on the edges. Remove from oven and, if desired, immediately sprinkle some additional chopped pb cups over top and press down very gently. Allow the bars to cool completely before cutting.

    Drizzle:

    1. If you'd like to add the extra drizzle, whisk together the ingredients in a small bowl until smooth and use a small tipped pastry bag or simply a fork to drizzle over bars.

    This post was all about Chocolate Peanut Butter Vegan “Reeses” Cookie Bars

     

    If you’d like to try making your own almond milk check out this recipe and video here – >>>

    —>>HOMEMADE ALMOND MILK <<—

     

     

    For the nut milk bag I used you can get it HERE -> It’s not absolutely necessary but it makes things so much simpler and I really enjoy having it.

     Use the the code “sincerelytori” for a discount!

    vegan peanut butter cookie bars