No-bake chocolate peanut butter bars – a vegan recipe that tastes like cookie dough

These chocolate peanut butter bars are totally vegan and taste just like cookie dough. Plus, they are no-bake. Win.

s stack of vegan peanut butter chocolate bars
(Image credit: The Protein Ball co)

If you're jumping on the Veganuary bandwagon this year and looking for all the knowledge on how to go vegan or just trying to eat a little healthier (after a very greedy and delicious Christmas) then you're in for a treat, as this no-bake vegan chocolate peanut butter bar recipe is divine. Because, if you're anything like us, sure you want to up your health game, but you're not totally done with the cookie dough and sweet treats just yet... With this recipe though, that is not an issue as these chocolate PB bars literally taste like cookie dough, all while being totally vegan and free from refined sugars. Dreamy.

And if you were the one cooking and baking over the festive period then no-bake probably sounds like an absolute luxury, and you're right, this is one very breezy bake indeed.

How are these vegan bars no-bake? 

None of the ingredients need actual cooking, but rather binding, and to set your mixture this is done in two parts, in the refrigerator. To get the gorgeous layers of deliciousness, you set the base, and then the topping. 

This recipe calls for use of a food processor but you can achieve it with a blender also, depending on what yours is like. And, you can also either work the dough with a spoon, or with your hands if you love getting a little messy in the kitchen. I.e. kids will love helping you put these chocolate peanut bars together!

Plus, they will keep for up to one week in an airtight container. So these are great grab and go energy bars for when the kids can go back to school or for if you're WFH and need a healthier snack.

Why is peanut butter and chocolate so good?

Chocolate and PB (peanut butter) just go hand in hand in both flavor and texture. It's something about the sweetness of the chocolate, vegan or not, versus the slightly salted peanut butter. Whether you're a crunchy or smooth kinda peanut butter person is another consideration, of course. Go smooth in this recipe if you want a more gooey result, while if you'd prefer more texture in your chocolate bars, go crunchy all the way.

No-bake chocolate peanut butter bars recipe

stack of chocolate peanut butter bars

(Image credit: The Protein Ball co)

Ingredients:

  • 200g dates, pitted weight 
  • 250g oats 
  • 60g peanut butter 
  • 4 tbsp (60g) maple syrup 
  • 1 tsp vanilla 
  • Pinch of salt 
  • 1.5 packs Peanut Butter Protein Balls/sub for 65g dates/vegan chocolate chips if you prefer
  • 50g vegan chocolate chips

Topping:

  • 100g vegan chocolate 
  • 1 tbsp coconut oil 
  • 30g runny peanut butter 
  • 1.5 packs Peanut Butter Protein Balls / sub for 65g dates/vegan chocolate chips if you prefer

Method: 

1. Begin by soaking the dates in boiling water for 10 minutes or so.

2. Meanwhile, line a loaf tin (approx. 10 x 20cm) with parchment paper. 

3. Blitz the oats in your best food processor to form a fine flour. Add this to a bowl.

4. Next, drain the dates when ready and add them to your food processor along with your peanut butter of choice, the maple syrup, vanilla and salt. Blend this mixture until jammy in texture.

5. Then add in the oat flour and blend again until a sticky, thick dough. Tip this into the bowl. 

6. Next chop 1.5 packs of your Peanut Butter Protein Balls into ¼ (if using) and add this to your dough mixture with the chocolate chips.

7. Fold it all together using a wooden spoon or your hands as it’s pretty thick! 

8. Press this into the lined baking tray, ensuring that it's evenly spread out, then put this in the fridge for 30 mins-1 hour.

9. Meanwhile, melt the chocolate and coconut oil together. When the base is ready, pour the mixture over. Spoon over the peanut butter, swirling it through with a knife to form a pattern. Then chop the remaining Peanut Butter Balls or use your additional chocolate chips to decorate the top of the bars. Place this the fridge for a final 30 minutes to set. 

10. Slice it into eight bars and you can store them in an airtight container for up to one week.