No-Bake Peanut Butter Wonder Bars 

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By the Gracious Vegan

When I was in Seattle recently, I bought a Flying Apron Peanut Butter Joy bar. It was incredibly delicious. I set out to create a slightly healthier version by replacing rice and maple syrups with date paste and replacing sugar-sweetened chocolate chips with alternatives. Based on the rave reviews of these bars, I think I’ve succeeded.

Makes 18 bars (3” x 1.5”)

Line a 9”x9” pan with parchment paper.

Add the following ingredients to a food processor and process them together until you have a smooth mixture. You may need to stop and wipe down the sides once or twice.

  • 3/4 cup natural peanut butter (chunky or smooth)

  • 3/4 cup soft Medjool dates

  • 1/3 cup water

  • 1 Tablespoon chia seeds

Add the following ingredients to the food processor and pulse on and off until everything is well incorporated.

  • 1.5 cups rolled oats (the quick-cooking kind, not old-fashioned)

  • 1/3 cup raisins

  • 1/4 cup shredded or flaked coconut (unsweetened preferred)

  • 1/4 cup roasted sunflower seeds

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon salt

Spread the mixture into the lined pan and smooth it out.

Press one or more of the toppings into the top of the bars.

  • 1 Tablespoon (or more) flaked coconut

  • 1 Tablespoon (or more) cocoa nibs

  • 1 Tablespoon (or more) chopped nuts

Chill in the refrigerator for about an hour or until set. The bars will keep well in the refrigerator for at least a week. They can also be frozen.

Timing: 15 minutes to make, 1 hour to chill

Gluten-free

DessertLinda TylerGluten-free, Anti-InflammatoryComment