Vegan Chocolate Peanut Butter Bars
Few desserts hit the way a chocolate-peanut butter combination does, and this no-bake bar delivers that classic pairing in a form that's completely plant-based. The base is a pressed crust of crushed vegan chocolate sandwich cookies bound with melted coconut oil — deeply chocolatey and satisfyingly crisp. On top of that sits a thick, creamy layer of peanut butter sweetened with maple syrup and a touch of vanilla, which firms up beautifully in the freezer before the final chocolate layer goes on. That glossy topping is made by melting vegan chocolate chips into full-fat coconut milk, giving it a rich, ganache-like finish that sets up perfectly in the fridge. A pinch of flaky sea salt over the top is optional but genuinely transforms the whole thing. The whole process is straightforward — no baking, no special equipment beyond a food processor and a saucepan — and the recipe yields 16 generous squares, making it ideal for sharing at gatherings or keeping stashed in the fridge all week.
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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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