MSG Free Vegan Chocolate Peanut Butter Bars
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Learn more →Ingredients
16 servings
For the crust
- 1 ½ cups vegan chocolate sandwich cookies (about 15 cookies), finely crushed
- 3 tbsp coconut oil, melted
For the peanut butter layer
- 1 ½ cups creamy peanut butter
- ¼ cup maple syrup
- 2 tbsp coconut oil, melted
- ½ tsp vanilla extract
- ¼ tsp fine salt
For the chocolate topping
- 1 cup vegan chocolate chips
- 3 tbsp full-fat coconut milk
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
- 2
Pulse the vegan chocolate sandwich cookies in a food processor until they form fine, even crumbs with no large pieces remaining. Add the 3 tbsp melted coconut oil and pulse again until the mixture holds together when pressed between your fingers. Transfer to the prepared pan and press firmly into an even layer using the bottom of a measuring cup. Freeze for 10 minutes.
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