PB bars

Errrmaaahhhhgaawd this is indulgent and damn delicious.

Lucky for me (and you) it’s high-protien, full of healthy fats and vegan to top it off. I’m not vegan but I can get down with the cuisine.

Bonus: No baking involved! (Does anyone else feel like once the oven is introduced the recipe becomes a gamble?)

Peanut butter and chocolate have to be the best dessert combo hands down. If it’s sweet and salty I’m usually ALL IN. When I was a kid my Dad and I would scarf peanut butter cups and chocolate peanut butter swirl ice cream. Side note: Dad, make these. (Don’t worry, no one will think you’re a liberal).

So how did this recipe come about? I recently bought an app called Hippy Lane- vegan treats ‘with edge.’ I found them on Instagram- their account is absolutely stunning. The recipes are drool-worthy, easy to make but the ingredients are pretty dang expensive (and that’s saying a lot coming from me because I usually have no problem splurging on healthy ingredients or anything else for that matter) and not super easy to source in basic Aussie supermarkets. I was tinkering around with some of her recipes with what I had in my pantry. Good news- you probably already have these ingredients in your home (I had everything except cashew butter).

Caution: Exercise self-control because these are RICH. MMMMmmmm.

Vegan Salted Chocolate Peanut Butter Bars

High in protein and full of healthy fats. No bake and vegan. The only thing you need to remember is not to eat too many at once!

Author: dawnrieniets

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  • 1/4 cup Maple Syrup
  • 1 teaspoon Vanilla Bean paste
  • 3/4 cup Cacao powder
  • 1 cup Coconut oil
  • 2 tablespoons Molasses
  • 1 pinch Sea Salt

Peanut Butter Filling

  • 1/2 cup Coconut Milk
  • 1/2 cup Cashew Butter
  • 1 1/2 cups Peanut Butter smooth or crunchy
  • 100 grams Desiccated Coconut
  • 1 pinch Sea Salt


For the Chocolate

  1. Whisk together chocolate ingredients into a mixing bowl.
  2. Spread a medium layer at the base of your mould (I used a brownie tin lined with baking paper, you could use cupcake moulds if you like).
  3. Put moulds into the freezer while you make the peanut butter filling or for ten minutes or so.

For the Peanut Butter Filling

  1. Place all ingredients into a food processor and blend until smooth and sticky.
  2. Spread onto the cold layer of chocolate.
  3. Cover the top with the remaining chocolate and sprinkle with sea salt.
  4. Refrigerate until it hardens enough to cut with a knife.

Author: dawnrieniets

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4 thoughts on “High Protein Salted Chocolate Peanut Butter Bars (Vegan)

  1. Not having maple syrup at the moment has saved me!!! I’m going to make these in October! Random I know! Xxx

    Posted on August 26, 2016 at 1:29 am
    1. Hahaha!! Lucky!

      Posted on August 26, 2016 at 4:03 am
  2. These look amazing and I’ve been needing some more peanut butter chocolate things in my life! I have almost all of the ingredients… Is there anything that I can use to substitute for molasses or do you think it’ll change the outcome too much?

    Posted on August 29, 2017 at 3:15 am
    1. You can substitute maple syrup for the molasses. It shouldn’t change too much- the coconut oil will hold it all together. Let me know how they turn out for you! ❤️

      Posted on August 29, 2017 at 4:24 am