No Bake Chocolate Peanut Butter Bars, Gluten-free

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I LOVVVVEEEE chocolate and peanut butter together. This recipe combines the two beautifully and the best part is, these bars don’t require any baking! They’re quick, easy and great to have on hand in the fridge or freezer for a delicious, filling, satisfying dessert.

If you’re allergic to peanuts or don’t like peanuts, feel free to swap the peanut butter out for almond butter. If you don’t eat nuts, sunflower seed butter could make a great replacement as well.

I love using gluten-free oat flour to replace regular flour and find that it works really well to form the crust in these bars. Oats have a very neutral flavour so they blend easily with almost anything.

The chocolate coconut ganache is light with a rich, mousse-like texture and sets gorgeously in the fridge.

I recommend adding your brown rice crispies to the top of your bars right before serving as I find they lose their crunch when they sit in the fridge overnight.

Enjoy and happy snacking!

No-Bake Chocolate Peanut Butter Oat Bars

Vegan, Gluten-free, Dairy-free

Makes: 1 loaf pan

Ingredients:

  • 3/4 cup gluten-free rolled oats OR 2/3 cup gluten-free oat flour

  • pinch sea salt

  • 1 cup organic, smooth peanut butter

  • 6 Tablespoons maple syrup

  • 1 cup dark chocolate chips

  • 3/4 cup canned, full fat coconut milk

  • 2 Tablespoons hemp seeds

  • pinch sea salt

  • 1/2 cup brown rice crispies

Instructions:

  1. Line a loaf pan (9”x5”x3”) with parchment paper.

  2. To make oat flour: Preheat oven to 350 degrees F. Place oats on a baking sheet and place in oven for 15-20 minutes or until lightly golden, fragrant and toasted. Place oats in a dry food processor or blender and blend until oats turn into a flour.

  3. In a medium bowl, combine oat flour, pinch of sea salt, peanut butter and maple syrup. Mix until fully combined into a dough. Press dough evenly into bottom of loaf pan, using the back of your knuckles to even out.

  4. Heat coconut milk to very hot but not boiling. Place chocolate in a small, heat-proof bowl. Pour coconut milk over chocolate. Allow to sit for 1 minute and then slowly stir to combine. You should have a smooth, silky chocolate ganache. Pour ganache over peanut butter dough and gently tilt to get one even layer. Sprinkle with hemp seeds and a pinch of sea salt.

  5. Place in fridge to set for several hours or ideally, overnight. Once out of the fridge, right before serving, top with rice crispies and gently push them down into the ganache. Slice and serve.

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