Description
These Vegan No-Bake Peanut Butter Magic Bars are a deliciously easy, gluten-free treat perfect for breakfast, dessert, or a nourishing snack. Combining a crunchy cashew and oat shortbread base with a rich peanut butter caramel layer and topped with melted chocolate and toasted coconut, these bars require no baking and can be prepared quickly using a food processor and freezer. A guilt-free indulgence that’s vegan and full of wholesome ingredients.
Ingredients
Shortbread Base
- 1 1/2 cups raw cashews
- 1 cup old-fashioned rolled oats
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
Peanut Butter Caramel
- 6 pitted Medjool dates
- 1/2 cup natural creamy peanut butter (preferably salted)
- 1/4 cup unsweetened almond milk (or alternative milk of choice)
- 3 Tbsp. maple syrup
- 1/4 tsp. sea salt
Topping
- 1/2 cup chocolate chips (use Enjoy Life brand for vegan/dairy-free)
- 1 tsp. coconut oil
- 1/3 cup toasted coconut flakes*
Instructions
- Soak Dates: Line an 8×8-inch baking dish with parchment paper. Place the pitted dates in a bowl and cover with hot water; let them soak for at least 15 minutes to soften.
- Prepare Shortbread Crust: Combine raw cashews, rolled oats, melted coconut oil, and maple syrup in a food processor. Blend in multiple cycles, scraping down the sides as needed, until the mixture reaches a texture similar to cookie dough. Transfer the mixture to the prepared pan and press firmly into an even single layer. The mixture will feel oily but will firm up after chilling. Place the pan in the freezer while preparing the next layer.
- Make Peanut Butter Caramel: Clean the food processor bowl, drain the soaked dates, and add them back to the processor along with peanut butter, almond milk, maple syrup, and sea salt. Blend on high until the mixture is smooth and creamy, scraping sides as needed. If the mixture is too thick, add 1 to 2 tablespoons more almond milk. Remove the crust from the freezer and spread this peanut butter caramel layer evenly over it. Return the pan to the freezer.
- Prepare Topping: In a microwave-safe bowl, combine chocolate chips and 1 teaspoon coconut oil. Microwave in 30- to 45-second increments, stirring in between, until melted and smooth.
- Assemble and Set: Remove the pan from the freezer and pour the melted chocolate over the peanut butter caramel layer, smoothing it carefully to the edges. Sprinkle toasted coconut flakes on top and add a few extra chocolate chips, gently pressing them into the chocolate to adhere. Place the pan back in the freezer for 1 to 2 hours until all layers have set solid.
- Slice and Store: Once fully set, slice into 20 bars. Store the bars in the refrigerator for up to two weeks, using parchment layers between bars to prevent sticking, or freeze for up to 3 months, thawing about 10 minutes before eating for the best texture.
Notes
- How to Toast Coconut Flakes: On stovetop, cook coconut flakes in a large skillet over medium heat for 3 to 5 minutes, stirring every minute until golden brown. Cool completely before using. Alternatively, spread coconut flakes in a single layer on a baking sheet and bake at 350°F for 7 to 10 minutes, stirring every 2 to 3 minutes until lightly browned. Cool completely before sprinkling.
- Storage Tips: Store bars layered with parchment paper in an airtight container either in the fridge for up to 2 weeks or in the freezer up to 3 months. For best texture when frozen, remove bars about 10 minutes before eating.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
