Vegan Salted Chocolate Peanut Butter Bars
Errrmaaahhhhgaawd this is indulgent and damn delicious.
Lucky for me (and you) it's high-protein, 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.
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!
Whisk together chocolate ingredients into a mixing bowl.
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).
Put mould/s into the freezer while you make the peanut butter filling or for ten minutes or so.
Place all ingredients into a food processor and blend until smooth and sticky.
Spread onto the layer of cold chocolate.
Cover the top with the remaining chocolate and sprinkle with sea salt.
Refrigerate until it hardens enough to cut with a knife.
Ingredients
Directions
Whisk together chocolate ingredients into a mixing bowl.
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).
Put mould/s into the freezer while you make the peanut butter filling or for ten minutes or so.
Place all ingredients into a food processor and blend until smooth and sticky.
Spread onto the layer of cold chocolate.
Cover the top with the remaining chocolate and sprinkle with sea salt.
Refrigerate until it hardens enough to cut with a knife.
