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These Vegan Peanut Butter Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with delicious peanut butter frosting. Dairy-free, egg-free.

THESE PEANUT BUTTER CHOCOLATE CUPCAKES ARE

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• rich
• chocolaty
• so delicious
• easy to make
• topped with creamy peanut butter frosting

WHAT YOU NEED TO MAKE VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

You need the following ingredients to make these peanut butter cupcakes (the exact measurements are in the recipe card below):

• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• All-purpose flour – keeps the cupcakes light and fluffy. Sift the flour to avoid lumps in the batter.
• Cocoa powder – Use good quality natural cocoa powder.
• Baking powder and baking soda – create a perfect rise in donuts.
• Ground coffee – deepens the chocolate flavor. You can also use espresso powder.
• Salt – balances the sweetness.
• Sugar – I recommend using organic white cane sugar.
• Oil – improves the texture and makes the cupcakes moist. I used sunflower oil, but you can use any oil neutral in flavor.
• Vegan yogurt – add moisture to the cupcakes. You can substitute it for applesauce.
• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
• Peanut butter – I used natural unsalted creamy peanut butter.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

• Cupcake (muffin) pan
• 12 cupcake liners
• 3 bowls
• Whisk
• Two large bowls
• Hand mixer (or stand mixer)
• Sifter
• Silicon spatula
• Cooling rack
• Piping bag and piping star tip

HOW TO MAKE THE BEST VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Make cupcake batter

In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee, and a pinch of salt.

In a separate bowl, whisk oil, vegan yogurt, and sugar. Add in vegan buttermilk and mix well. Sift in dry ingredients and whisk until no lumps remain.

4. Step: Bake the cupcakes

Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.

Transfer the cupcakes to a cooling rack and allow to cool completely before frosting them. If the cupcakes are still warm, the frosting will melt.

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until incorporated. Add in peanut butter mix until fully combined. Lastly, mix in vanilla extract and a pinch of salt.

6. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of peanut butter frosting onto each cupcake. Top with chopped peanuts if desired.

Serve immediately or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PEANUT BUTTER CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES LAST?

The cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE HOMEMADE PEANUT BUTTER CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then frost the cupcakes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Blackberry Chocolate Cupcakes
• Lotus Biscoff Cupcakes
• Strawberry Cupcakes
• Pastel Rainbow Cupcakes
• Pumpkin Cupcakes
• Chocolate Cupcakes Filled with Ganache

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

These Vegan Peanut Butter Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with delicious peanut butter frosting. Dairy-free, egg-free.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 cupcakes

Calories 510kcal

Author Plantiful Bakery

Ingredients

Chocolate Cupcakes:

• ¾ cup oat milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 1 ½ cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground coffee or espresso powder
• pinch salt
• ¾ cup granulated sugar
• ½ cup sunflower oil or canola oil
• ½ cup unsweetened vegan yogurt, room temperature

Peanut Butter Frosting:

• 1 ½ cup unsalted vegan butter (75-80% fat) room temperature
• 1 1/3 cup powdered sugar
• 2/3 cup creamy peanut butter
• 1 tsp vanilla extract
• pinch salt

Instructions

Preheat the oven and prepare the pan

• Preheat the oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners. Set aside.

Make vegan buttermilk

• To oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

Make cupcake batter

• In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee, and a pinch of salt.
• In a separate bowl, whisk oil, vegan yogurt, and sugar. Add in vegan buttermilk and mix well. Sift in dry ingredients and whisk until no lumps remain.

Bake the cupcakes

• Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
• Transfer the cupcakes to a cooling rack and allow to cool completely before frosting them.

Make peanut butter frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until incorporated. Add in peanut butter mix until fully combined. Lastly, mix in vanilla extract and a pinch of salt.

Assemble the cupcakes

• Using a piping bag with a star tip, pipe a swirl of peanut butter frosting onto each cupcake. Top with chopped peanuts if desired.
• Serve immediately or store in the fridge in an airtight container.

Notes

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cupcake | Calories: 510kcal

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Nutrition Facts

Serving: 1 cupcake / Calories: 510kcal / Total Fat: 37,1g / Saturated Fat: 12,3g / Cholesterol: 0mg / Total Carbohydrate: 42,1g / Fiber: 2,9g / Sugar: 25,0g / Protein: 5,9g / Sodium: 202mg / Potassium: 168mg / Iron: 1,6mg

Příspěvek VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES se objevil jako první na Plantiful Bakery.

THESE OATMEAL CHOCOLATE CHIP BARS ARE

• vegan
• dairy-free
• egg-free
• soft
• chewy
• indulgent
• easy to make
• made in 1 bowl
• so delicious
• freezer friendly
• perfect as dessert or snack

WHAT YOU NEED TO MAKE OATMEAL CHOCOLATE CHIP COOKIE BARS

You need the following ingredients to make these Vegan Cookie Bars (the exact measurements are in the recipe card below):

• Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
• Peanut butter – You can use any nut butter, such as almond or cashew butter.
• Brown sugar – You can also use coconut sugar.
• Granulated sugar
• Applesauce – Adds moisture to the cookie bars.
• All-purpose flour – You can also use spelt or wholewheat flour.
• Baking powder
• Vanilla – Use organic vanilla powder, extract, or paste.
• Salt – Brings out the sweetness.
• Rolled oats – also known as old-fashioned oats. They provide a chewy texture.
• Chocolate – Use good quality vegan dark chocolate chips or chunks.

Equipment you need:

• Square baking pan – 9×9 inches (23×23 cm)
• Parchment paper
• Large bowl
• Hand mixer or a stand mixer
• Silicon spatula or wooden spoon
• Cooling rack

HOW TO MAKE VEGAN OATMEAL CHOCOLATE CHIP BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside

2. Step: Mix wet ingredients

In a large bowl using a hand mixer or a stand mixer, beat together vegan butter, peanut butter, brown sugar, and granulated sugar for about 1 minute until creamy. Add in applesauce and mix to combine. Scrape down the sides and mix again as needed to combine.

3. Step: Make the cookie dough

To the wet mixture, add all-purpose flour, baking powder, vanilla powder, and a pinch of sea salt and mix to combine. Fold in rolled oats and chocolate chips.

4. Step: Bake the cookie bars

Transfer the dough into the prepared pan and spread it evenly. Top with extra chocolate chips, if desired.

Bake in preheated oven for 18-20 minutes, or until golden brown on top.

5. Step: Let cool completely

Remove from oven and allow to cool completely before using the parchment paper to lift out of the pan. Cut into 9 bars (or more).

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS?

You can, but it will change the texture. The rolled oats make the cookie bars chewier.

HOW TO STORE OATMEAL CHOCOLATE CHIP BARS?

First, make sure they have cooled completely. Store them in an airtight container at room temperature. You can also store the bars in the fridge, but it will change the texture.

HOW LONG DO VEGAN OATMEAL CHOCOLATE CHIP BARS LAST?

The oatmeal bars will last for up to 3 days at room temperature or up to a week in the fridge.

CAN YOU FREEZE OATMEAL CHOCOLATE CHIP COOKIE BARS?

Yes, you can freeze the cookie bars for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Muffins (Bakery-Style)
• Biscoff White Chocolate Blondies
• Chocolate Chip Banana Bread
• Chocolate Chip Pretzel Skillet Cookies
• Strawberry Oatmeal Cookies
• Double Chocolate Zucchini Muffins

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN OATMEAL CHOCOLATE CHIP BARS

These Vegan Oatmeal Chocolate Chip Bars are soft, chewy, and loaded with chocolate chips, oats, and peanut butter. They’re super easy to make in 30 minutes and require just one bowl. Dairy-free, egg-free.

Course Dessert, Snack

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 9 bars

Calories 301kcal

Author Plantiful Bakery

Ingredients

• 80 g vegan butter, room temperature 75-80% fat
• 60 g natural smooth peanut butter or any nut butter
• 70 g brown sugar
• 60 g granulated sugar
• 60 g unsweetened applesauce
• 130 g all-purpose flour
• 1 tsp baking powder
• ¼ tsp organic vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• ½ cup (53g) rolled oats
• 100 g dark chocolate chips or chunks + extra on top

Instructions

• Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. Set aside
• In a large bowl using a hand mixer or a stand mixer, beat together vegan butter, peanut butter, brown sugar, and granulated sugar for about 1 minute until creamy. Add in applesauce and mix to combine. Scrape down the sides and mix again as needed to combine.
• To the wet mixture, add all-purpose flour, baking powder, vanilla powder, and a pinch of sea salt and mix to combine. Fold in rolled oats and chocolate chips.
• Transfer the dough into the prepared pan and spread it evenly. Top with extra chocolate chips, if desired.
• Bake in preheated oven for 18-20 minutes, or until golden brown on top.
• Remove from oven and allow to cool completely before using the parchment paper to lift out of the pan. Cut into 9 bars.
• Enjoy!

Notes

Storing:

Store the oatmeal chocolate chip bars in an airtight container. They will last for up to 3 days at room temperature or up to a week in the fridge. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 301kcal

Nutrition Facts

Serving: 1 bar / Calories: 301kcal / Total Fat: 15,3g / Saturated Fat: 6,6g / Cholesterol: 0mg / Total Carbohydrate: 37,7g / Fiber: 2,6g / Sugar: 19,7g / Protein: 4,6g / Sodium: 81mg / Potassium: 185mg / Iron: 1,8mg

Příspěvek VEGAN OATMEAL CHOCOLATE CHIP BARS se objevil jako první na Plantiful Bakery.

THIS CHOCOLATE BROWNIE ICE CREAM IS:

• vegan
• dairy-free
• soy-free
• creamy
• no-churn
• rich
• chocolaty
• decadent
• easy to make
• made without ice cream maker
• loaded with pieces of fudgy brownies
• swirled with peanut butter caramel

WHAT YOU NEED TO MAKE HOMEMADE VEGAN BROWNIE ICE CREAM

You need the following ingredients to make this dairy-free chocolate ice cream (the exact measurements are in the recipe card below):

• Peanut butter – Use good-quality natural smooth peanut butter (avoid crunchy and thick peanut butter). You can substitute it for cashew or almond butter.
• Maple syrup – The combination of peanut butter and maple syrup makes delicious healthy caramel.
• Sea salt – for salted caramel flavor.
• Coconut cream – Creamy part of full-fat coconut milk chilled in the fridge overnight.
• Vegan condensed milk – Use store-bought condensed milk, or make your own with only 2 ingredients.
• Cocoa powder – Use natural unsweetened cocoa powder.
• Vegan brownies – Click here for my brownie recipe. You can also use chocolate cookies, such as Oreos, instead.

Equipment you need:

• Medium-size bowl
• Large bowl
• Hand mixer or stand mixer
• Silicon spatula
• Loaf pan – 9 x 5 inch (25x13cm) or freezer-safe airtight container
• Parchment paper
• Aluminum foil

HOW TO MAKE VEGAN CHOCOLATE BROWNIE ICE CREAM

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Line the baking pan or airtight container

Line a 9”x 5” (25x13cm) loaf pan or freezer-safe airtight container with parchment paper and set aside.

2. Step: Make peanut butter caramel

In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Set aside.

3. Step: Make chocolate brownie ice cream

In a large bowl, using a hand mixer (alternatively, in a stand mixer with a whisk attachment), whip coconut cream until creamy and smooth and small peaks form. Mix in vegan condensed milk (in two parts) until incorporated. Add in cocoa powder and mix until combined. Lastly, swirl in peanut butter caramel and stir in small chunks of vegan brownies.

4. Step: Let it freeze

Transfer the ice cream into a lined loaf pan or freezer-safe airtight container and cover (use aluminum foil as a cover if using a loaf pan). Store in the freezer for at least 5 hours or overnight.

Before serving, let it thaw for about 20-30 minutes (use a scoop warmed under hot water for easier scooping).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN BROWNIE ICE CREAM?

Store the ice cream in the loaf pan covered with aluminum foil or in an airtight container in the freezer.

HOW LONG DOES HOMEMADE VEGAN ICE CREAM LAST?

Homemade vegan ice cream will last for up to 2 months in the freezer.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Homemade Vegan Condensed Milk
• Fudgy Brownies
• No-Bake Oreo Lasagna
• Salted Caramel Cookie Dough Bars
• Chocolate Mousse
• No-Bake Peanut Butter Chocolate Pie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CHOCOLATE BROWNIE ICE CREAM

This no-churn Vegan Chocolate Brownie Ice Cream is loaded with fudgy brownies and swirled with peanut butter salted caramel. It is creamy, rich, chocolaty, decadent, and easy to make without an ice cream maker. Dairy-free, soy-free.

Course Dessert, Ice Cream

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 0 minutes

Chilling Time 5 hours

Total Time 5 hours 10 minutes

Servings 10 servings (one 9” x 5” loaf pan)

Calories 375kcal

Author Plantiful Bakery

Ingredients

• 100 g (1/2 cup) natural peanut butter, smooth
• 90 g (1/4 cup) maple syrup
• ½ tsp sea salt (optional)
• 500 g coconut cream (a creamy part of full-fat coconut milk chilled in the fridge overnight) = from about 2 cans
• 260 g vegan condensed milk*
• 40 g cocoa powder
• 3 vegan brownies, small chunks **

Instructions

• Line a 9”x 5” (25x13cm) loaf pan or freezer-safe airtight container with parchment paper and set aside.
• In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Set aside.
• In a large bowl, using a hand mixer (alternatively, in a stand mixer with a whisk attachment), whip coconut cream until creamy and smooth and small peaks form. Mix in vegan condensed milk (in two parts) until incorporated. Add in cocoa powder and mix until combined. Lastly, swirl in peanut butter caramel and stir in small chunks of vegan brownies.
• Transfer the ice cream into a lined loaf pan or freezer-safe airtight container and cover (use aluminum foil as a cover if using a loaf pan). Store in the freezer for at least 5 hours or overnight.
• Before serving, let it thaw for about 20-30 minutes (use a scoop warmed under hot water for easier scooping).
• Enjoy!

Notes

* Vegan Condensed Milk: Use store-bought condensed milk, or make your own with only 2 ingredients.

** Vegan Brownies: Click here for my brownie recipe. You can also use chocolate cookies, such as Oreos, instead.

Storing:

Homemade vegan ice cream will last for up to 2 months in the freezer.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 375kcal

Nutrition Facts

Serving: 1 / Calories: 375kcal / Total Fat: 25,3g / Saturated Fat: 18,4g / Cholesterol: 0mg / Total Carbohydrate: 35,5g / Fiber: 3,3g / Sugar: 27,0g / Protein: 4,4g / Sodium: 168mg / Potassium: 196mg / Iron: 1,7mg

Příspěvek VEGAN CHOCOLATE BROWNIE ICE CREAM se objevil jako první na Plantiful Bakery.

THIS SMOOTHIE IS

• vegan
• dairy-free
• gluten-free
• flavorful
• rich
• refreshing
• healthy
• so delicious
• simple
• easy to make
• perfect quick breakfast or snack

WHAT YOU NEED TO MAKE SALTED CARAMEL MOCHA SMOOTHIE

You need the following ingredients to make this salted caramel smoothie (the exact measurements are in the recipe card below):

• Bananas – for better texture, use frozen bananas.
• Cold coffee – use cold brew or coffee cooled in the fridge.
• Almond milk – or use any plant-based milk, such as oat, soy, or cashew milk.
• Dates – gives the smoothie caramel flavor. If your dates are too hard, soak them in hot water for about 10 minutes, and then drain. Add more dates if you want a sweeter smoothie.
• Peanut butter – makes the smoothie super creamy. Use good-quality smooth natural peanut butter.
• Cocoa powder
• Ground coffee – adds more coffee flavor. You can also use instant espresso powder. If you don’t like strong coffee flavor, skip this ingredient.
• Sea salt – for delicious, salted caramel flavor. Also, it brings out the sweetness.
• Optional: caramel sauce – smooth peanut butter + maple syrup + sea salt

Equipment you need:

• High-speed blender – For a perfectly smooth and creamy consistency, use a high-speed blender. It will be also easier to blend dates and frozen bananas.

SMOOTHIE ADD-INS

• flax seeds
• hemp seeds
• chia seed
• cocoa nibs
• oats
• spinach
• protein powder
• maca powder

GARNISH IDEAS

• cocoa powder
• ground coffee
• chia seeds
• hemp seeds
• shredded coconut
• chocolate shavings
• coconut whipped cream

HOW TO MAKE VEGAN SALTED CARAMEL MOCHA SMOOTHIE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Place all the ingredients for the smoothie into a high-speed blender and blend on high until smooth, ensuring there are no remaining chunks of dates. If the consistency is too thick, add a little bit of almond milk or cold coffee. If you like a sweeter smoothie, add more dates.
2. For the caramel sauce, combine smooth peanut butter, maple syrup, and a pinch of sea salt into a smooth sauce. Drizzle some caramel sauce at the sides of the glasses. (optional)
3. Pour the smoothie into a glass. Add your favorite toppings, if desired, and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE SMOOTHIE AHEAD OF TIME?

Yes, you can make this smoothie the night before and store it in the fridge, so it’s ready to go in the morning.

CAN I STORE THE SMOOTHIE IN THE FRIDGE?

The smoothie is best to enjoy immediately, but you can store it in the fridge for 1-2 days.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Protein Smoothie Bowl
• Peanut Butter and Jelly Overnight Oats
• Peanut Butter Protein Bars
• No-Bake Salted Caramel Cookie Dough Bars
• Coffee Bliss Balls
• Maple Pecan Granola

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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SALTED CARAMEL MOCHA SMOOTHIE

This Salted Caramel Mocha Smoothie is rich, flavorful, refreshing, and super delicious. It is made from frozen bananas, peanut butter, dates, almond milk, coffee, and sea salt. Perfect quick and easy healthy breakfast or snack. Vegan, gluten-free, dairy-free.

Course Breakfast, Drinks, Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 smoothie

Calories 416kcal

Author Plantiful Bakery

Ingredients

Smoothie:

• 150 g frozen bananas (=1 extra-large banana or 1 ½ small banana)
• ½ cup (120 ml) cold coffee
• 1/3 cup (80 ml) almond milk (or any plant-based milk)
• 4-5 soft dates*
• 2-3 tbsp smooth peanut butter natural
• 1 tsp cocoa powder
• ¼ tsp ground coffee (optional – for more intense coffee flavor)
• ¼ tsp sea salt

Caramel Sauce (optional):

• 1 tbsp smooth peanut butter natural
• 1-2 tbsp maple syrup
• pinch of sea salt (optional)

Instructions

• Place all the ingredients for the smoothie into a high-speed blender and blend on high until smooth, ensuring there are no remaining chunks of dates. If the consistency is too thick, add a little bit of almond milk or cold coffee.
• For the caramel sauce, combine smooth peanut butter, maple syrup, and a pinch of sea salt into a smooth sauce. Drizzle some caramel sauce at the sides of the glasses. (optional)
• Pour the smoothie into a glass. Add your favorite toppings, if desired, and enjoy!

Notes

* Dates: If your dates are too hard, soak them in hot water for about 10 minutes, and then drain.

Storage:

You can store the smoothie in the fridge for 1-2 days. It may thicken a bit.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 416kcal

Nutrition Facts

Serving: 1 smoothie / Calories: 416kcal / Total Fat: 17,6g / Saturated Fat: 2,9g / Cholesterol: 0mg / Total Carbohydrate: 63,7g / Fiber: 9,8g / Sugar: 37,9g / Protein: 10,8g / Sodium: 634mg / Potassium: 954mg / Iron: 1,4mg

* Nutrition facts are calculated without caramel sauce.

Příspěvek SALTED CARAMEL MOCHA SMOOTHIE se objevil jako první na Plantiful Bakery.

THESE CARAMEL COOKIE DOUGH BARS ARE

• vegan
• dairy-free
• egg-free
• gluten-free
• healthy
• decadent
• flavorful
• chewy
• made with peanut butter and almond flour
• topped with dark chocolate
• naturally sweetened with maple syrup
• simple
• easy to make
• so delicious
• perfect as a snack or dessert

WHAT YOU NEED TO MAKE SALTED CARAMEL COOKIE DOUGH BARS

You need the following ingredients to make these vegan no-bake caramel cookie dough bars (the exact measurements are in the recipe card below):

• Peanut butter – Use good-quality natural smooth peanut butter (avoid crunchy and thick peanut butter). It is used both in the cookie dough and in the caramel. You can substitute for cashew or almond butter.
• Maple syrup – perfect sweetener for the cookie dough. The combination of peanut butter and maple syrup makes easy and simple gooey caramel.
• Sea salt – brings out the sweetness.
• Almond flour – adds moist, delicate texture to the cookie dough. Use fine almond flour for the best results. Oat flour should work as well.
• Chocolate chips – add as many chocolate chips to the cookie dough as you like. You can also use a chopped chocolate bar.
• Chocolate bar – For the topping, use good-quality vegan dark chocolate, about 60-80%.
• Coconut oil – improves the consistency of the chocolate and makes it easier to slice when the chocolate sets.

Equipment you need:

• Loaf pan – ideally 10×5 inches (25x13cm)
• Parchment paper
• 3 medium-size mixing bowl – for melting the chocolate, it should be a glass bowl
• Fork
• A small pot

HOW TO MAKE NO-BAKE CARAMEL COOKIE DOUGH BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Prepare the loaf pan

Line loaf pan (10×5 inches/25×13 cm) with a strip of parchment paper and secure it with binder paper clips. Set aside.

2. Step: Make cookie dough

To a medium-size bowl, add peanut butter, maple syrup, and sea salt, and mix it with a fork until smooth. Then add almond flour and combine it into a thick dough. Fold in chocolate chips and transfer it to the prepared pan. Press the dough to the pan (use the bottom of the measuring cup or glass to flatten it and smooth the top). Make sure to get it all the way into the corners of the pan. Refrigerate while making the salted caramel.

3. Step: Make the salted caramel

In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Evenly spread the caramel over the cookie dough and let it set in the fridge for about 20 minutes.

4. Step: Melt the chocolate, spread it over the caramel layer, and let it set in the fridge

Place finely chopped dark chocolate bar and coconut oil in a glass bowl and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat.

Pour the chocolate over the caramel layer, spread it to the sides, and place it in the freezer to set for about 10 minutes. Then sprinkle with sea salt and slice into 8 bars (use a sharp knife dipped into hot water to make it easier to cut through the chocolate layer).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE COOKIE DOUGH BARS?

Store the bars in an airtight container in the fridge.

HOW LONG DO CARAMEL COOKIE DOUGH BARS LAST?

You can store the cookie dough bars for up to 2 weeks in the fridge.

CAN I FREEZE NO-BAKE COOKIE DOUGH BARS?

Yes, you can freeze the no-bake cookie dough bars for up to 3-5 months. Store them in an airtight container or zip-lock bag. Before serving, let them thaw at room temperature or in the fridge overnight.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• No-Bake Chocolate Peanut Butter Pie
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Peanut Butter and Jelly Overnight Oats
• No-Bake Oreo Lasagna Dessert

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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NO-BAKE CARAMEL COOKIE DOUGH BARS

These No-Bake Caramel Cookie Dough Bars are made up of a chocolate chip cookie dough layer and a gooey salted caramel layer topped with dark chocolate. They are made with just 7 healthy ingredients and are gluten-free, vegan, and super delicious. It’s an easy and simple no-bake dessert recipe. Naturally sweetened with maple syrup.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes

Chilling Time: 30 minutes

Total Time 40 minutes

Servings 8 bars

Calories 423kcal

Author Plantiful Bakery

Ingredients

Cookie Dough:

• 180 g (3/4 cup) smooth peanut butter, natural *
• 100 g (5 tbsp) maple syrup
• pinch sea salt
• 65 g (2/3 cup) almond flour, fine
• 55 g (1/3 cup) chocolate chips

Salted Caramel:

• 80 g (1/3 cup) smooth peanut butter, natural
• 80 g (4 tbsp) maple syrup
• ½ tsp sea salt

Chocolate Layer:

• 100 g (3,5oz) dark chocolate bar, 60-80%, chopped (vegan)
• 15 g (1 tbsp) coconut oil

Instructions

• Line loaf pan (10x5 inches/25x13 cm) with a strip of parchment paper and secure it with binder paper clips. Set aside.

Cookie dough

• To a medium-size bowl, add peanut butter, maple syrup, and sea salt, and mix it with a fork until smooth. Then add almond flour and combine it into a thick dough. Fold in chocolate chips and transfer them to the prepared pan. Press the dough to the pan (use the bottom of the measuring cup or glass to flatten it and smooth the top). Make sure to get it all the way into the corners of the pan. Refrigerate while making the salted caramel.

Salted caramel

• In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Evenly spread the caramel over the cookie dough and let it set in the fridge for about 20 minutes.

Chocolate layer

• Place finely chopped dark chocolate bar and coconut oil in a glass bowl and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat.
• Pour the chocolate over the caramel layer, spread it to the sides, and place it in the freezer to set for about 10 minutes. Then sprinkle with sea salt and slice into 8 bars (use a sharp knife dipped into hot water to make it easier to cut through the chocolate layer).

Notes

* Peanut butter: You can substitute it for cashew or almond butter.

Storage:

Store the cookie dough bars in an airtight container in the fridge for up to 2 weeks. You can also freeze them for up to 3-5 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 423kcal

Nutrition Facts

Serving: 1 bar / Calories: 423kcal / Total Fat: 29,4g / Saturated Fat: 8,5g / Cholesterol: 0mg / Total Carbohydrate: 33,7g / Fiber: 5,2g / Sugar: 22,7g / Protein: 10,8g / Sodium: 172mg / Potassium: 423mg / Iron: 2,0mg

Příspěvek NO-BAKE CARAMEL COOKIE DOUGH BARS se objevil jako první na Plantiful Bakery.

THESE PEANUT BUTTER AND JELLY OVERNIGHT OATS ARE

• vegan
• dairy-free
• gluten-free (if you use certificate gluten-free oats)
• super creamy
• peanut buttery
• filling
• nutritious
• healthy
• quick and easy to make
• made with 7 ingredients
• so delicious
• perfect make-ahead breakfast or snack

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in liquid in the fridge overnight and don’t require any cooking. It’s a simple grab-and-go breakfast or snack, perfect for meal prep, that is eaten straight from the refrigerator.

WHAT YOU NEED TO MAKE PB AND J OVERNIGHT OATS

You need the following ingredients to make these Vegan Peanut Butter and Jelly Overnight Oats (the exact measurements are in the recipe card below):

• Rolled oats – also known as old-fashioned oats. They are the best for overnight oats. Quick oats absorb more liquid and turn out soggy. For a gluten-free version, use certificate gluten-free oats.
• Chia seeds – absorb the liquid and thickens the overnight oats. They make the oats more filling, plus they are a good source of omega-3 fatty acids and fiber.
• Vegan yogurt – Makes the oats super creamy. I like to use coconut yogurt but use any plant-based yogurt of your choice.
• Natural peanut butter – adds creaminess and perfect taste to the oats. You can substitute for tahini or any nut butter, such as almond, cashew, or pecan butter.
• Maple syrup – adds the perfect amount of sweetness. You can also use agave syrup or stevia instead.
• Unsweetened almond milk – You can use any plant-based milk, such as oat, soy, or cashew milk.
• Strawberry jam – I like to use unsweetened strawberry jam, but feel free to use any type of jam, such as raspberry, apricot, cherry, or blackberry.

Equipment you need:

• Bowl
• Spoon
• Two jars or glasses

OVERNIGHT OATS TOPPING IDEAS

• peanut butter (or any nut butter)
• chopped nuts
• fresh berries
• banana
• jam
• hemp seeds
• shredded coconut or coconut chips
• cocoa nibs
• chocolate chips
• pumpkin seeds
• ground cinnamon

HOW TO MAKE VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this PB&J Overnight Oats is super easy and comes with 3 following steps:

1. Step: Combine the ingredients

In a bowl, combine rolled oats and chia seeds. Then add vegan yogurt, peanut butter, maple syrup, and unsweetened almond milk. Mix well until combined. Cover the bowl and place it into the fridge to soak.

2. Step: Refrigerate overnight

Refrigerate the oats for at least 3 hours, or overnight (the oats and chia seeds will absorb the most of the almond milk).

3. Step: Swirl in strawberry jam, add toppings and serve

Once overnight oats are set up, take them from the fridge, and stir a few times with a spoon. Divide into 2 jars or glasses and swirl in strawberry jam. Top with more peanut butter, fresh berries, or granola.

Serve and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats instead of rolled oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them up. Transfer them into a saucepan and warm up over medium heat.

HOW LONG OVERNIGHT OATS LAST?

Overnight oats can last for about 4-5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Carrot Cake Overnight Oats
• Peanut Butter Protein Bars
• Chocolate Protein Smoothie Bowl
• Cinnamon French Toast
• Maple Pecan Granola
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS

These Vegan Peanut Butter and Jelly Overnight Oats are the perfect quick breakfast. They are super creamy, healthy, filling, and easy to make. Made with rolled oats, vegan yogurt, chia seeds, and peanut butter. Let the oats soak overnight, swirl in strawberry jam, and your breakfast is ready.

Course Breakfast, Snack

Cuisine American

Diet Vegan

Prep Time 5 minutes

Chilling Time: 3 hours

Total Time 3 hours 5 minutes

Servings 2 servings

Calories 563kcal

Author Plantiful Bakery

Ingredients

Overnight oats:

• 1 cup (90g) rolled oats*
• 1 tbsp (11g) chia seeds
• ½ cup (120g) coconut yogurt (or any plant-based yogurt)
• 2 tbsp (30g) natural peanut butter
• 3 tbsp (55g) maple syrup
• 1 cup (250ml) unsweetened almond milk (use any plant-based milk)
• 4 tbsp (60g) strawberry jam, unsweetened

Optional toppings:

• peanut butter
• chopped peanuts
• fresh berries
• granola, shredded coconut, hemp seeds, …

Instructions

• In a bowl, combine rolled oats and chia seeds. Then add coconut yogurt, peanut butter, maple syrup, and unsweetened almond milk. Mix well until combined. Cover the bowl and place it into the fridge for at least 3 hours, or overnight.
• Once overnight oats are set up, take them from the fridge, and stir a few times with a spoon. Divide into 2 jars or glasses and swirl in strawberry jam. Top with more peanut butter, fresh berries, or granola.
• Serve and enjoy!

Notes

*Gluten-Free: For a gluten-free version, use certificate gluten-free oats.

Storage:

Overnight oats can last for about 4-5 days in the fridge.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 563kcal

Nutrition Facts

Serving: 1 serving / Calories: 563kcal / Total Fat: 22,4g / Saturated Fat: 6,6g / Cholesterol: 0mg / Total Carbohydrate: 81,1g / Fiber: 13,7g / Sugar: 34,1g / Protein: 14,1g / Sodium: 83mg / Potassium: 398mg / Iron: 5,5mg / Calcium: 336mg

* Nutrition Facts are counted without any toppings.

Příspěvek VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS se objevil jako první na Plantiful Bakery.

THIS CHOCOLATE PEANUT BUTTER PIE IS

• vegan
• dairy-free
• egg-free
• super creamy
• silky
• rich
• chocolaty
• peanut buttery
• simple
• no-bake
• so delicious
• with Oreo cookie crust
• made with 9 ingredients
• irresistible
• perfect no-bake dessert

WHAT YOU NEED TO MAKE NO BAKE CHOCOLATE PEANUT BUTTER PIE

You need the following ingredients to make this Chocolate Peanut Butter Pie (the exact measurements are in the recipe card below):

• Oreo cookies – blend the cookies in a food processor or high-speed blender until they are finely ground. Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin. For a gluten-free version, use any vegan gluten-free cookies, but you may need to adjust the amount of melted butter. You can add about a tablespoon of cocoa powder to make them darker like Oreos.
• Vegan butter – you can also use coconut oil or vegan margarine, but you may need to add less because margarine has more moisture.
• Smooth peanut butter – Gives the perfect flavor and texture to the pie. Use quality natural peanut butter or make your own.
• Vegan sour cream – Makes the pie super creamy and silky. You can substitute for additional coconut cream, but the pie will have a firmer texture.
• Coconut cream – Gives creamy texture. Use a can of full-fat coconut milk, refrigerate it overnight, and then open and scoop out the cream that has separated from the liquid and risen to the top.
• Powdered sugar – used as a sweetener in the peanut butter filling.
• Sea salt – balances the sweetness.
• Dark chocolate – Melt the chocolate and mix it with almond milk to make the ganache. Use a high-quality vegan dark chocolate bar that has around 55-60%.
• Unsweetened almond milk – Make sure it has room temperature. You can use any plant-based milk of your choice, such as soy, oat, cashew, or coconut milk.

Equipment you need:

• Food processor or high-speed blender – to blend the cookies.
• 7-inch pie pan (non-stick) – 18×3,5 cm. If you are not using a non-stick pan, spray or grease it with oil.
• 2 medium-size bowls – one for Oreo crust, one for the peanut butter filling
• Hand mixer
• Silicon spatula
• Glass bowl + small pot – for the chocolate ganache

HOW TO MAKE NO BAKE VEGAN CHOCOLATE PEANUT BUTTER PIE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this chocolate peanut butter pie is easy and comes with 4 following steps:

1. Step: Make the Oreo crust

In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18×3,5cm) – if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of measuring cup or a tablespoon to pack it tightly. Place it in the fridge while making the filling.

2. Step: Make peanut butter filling

To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined.

Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.

3. Step: Make the chocolate ganache

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk (use spatula or spoon, don’t use a whisk because it would create bubbles). Stir until combined into a smooth ganache.

Pour the ganache over chilled peanut butter pie and smooth it out evenly.

4. Step: Let it chill in the fridge

Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.

Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to cut and get out of the pan).

Enjoy!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE PEANUT BUTTER PIE?

Store the pie covered (or cut in an airtight container) in the fridge.

HOW LONG DOES CHOCOLATE PEANUT BUTTER LAST?

The pie will last up to a week in the fridge.

CAN YOU FREEZE VEGAN CHOCOLATE PEANUT BUTTER PIE?

Yes, you can freeze the peanut butter pie for up to 2 months – store it in an airtight container. To unfreeze it, let it thaw overnight in the fridge. Or serve it straight from the freezer.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• No-Bake Biscoff Chocolate Truffles
• Peanut Butter Protein Bars
• Chocolate Mousse
• Ganache Filled Chocolate Cupcakes
• Fudgy Brownies
• Baked New-York Style Cheesecake with raspberry sauce

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE)

No-Bake Vegan Chocolate Peanut Butter Pie with Oreo cookie crust! It has a creamy peanut butter filling made with coconut cream and chocolate ganache on top. It’s a simple, rich, and delicious dessert made with 9 ingredients.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 20 minutes

Chilling Time: 6 hours

Total Time 6 hours 20 minutes

Servings 6 - 8 servings

Calories 492kcal

Author Plantiful Bakery

Ingredients

Crust:

• 16 Oreo cookies (180g/6,3oz)
• 2 tbsp (28g) vegan butter, melted (75-80% fat)

Peanut Butter Filling:

• ½ cup (120g) smooth peanut butter
• ⅓ cup (82g) vegan sour cream*
• ½ cup (112g) coconut cream**
• ⅔ cup (65g) powdered sugar
• pinch of sea salt

Chocolate Ganache:

• 80 g (2,8oz) dark chocolate bar, finely chopped (55-60%, vegan, high quality)
• ⅓ cup (80ml) unsweetened almond milk, room temperature (use any plant-based milk)

Instructions

• In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18x3,5cm) - if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of a measuring cup or tablespoon to pack it tightly. Place it in the fridge while making the filling.
• To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined. Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.
• Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk***. Stir until combined into a smooth ganache. Pour the ganache over chilled peanut butter pie and smooth it out evenly.
• Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.
• Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to get it out of the pan).
• Enjoy!

Notes

* Vegan sour cream: You can substitute for additional coconut cream, but the pie will have a firmer texture.

** Coconut cream: Use a can of full-fat coconut milk, refrigerate it overnight, and then open and scoop out the cream that has separated from the liquid and risen to the top.

*** Chocolate ganache: Use a spatula or spoon to mix the ganache. Don’t use a whisk because it would create bubbles.

Gluten-Free Option: Use any vegan gluten-free cookies for the crust, but you may need to adjust the amount of melted butter. Add about a tablespoon of cocoa powder to the crust mixture if the cookies are light in color.

Please read my blog post above for tips and helpful information.

Storage:

Store the pie covered in the fridge for up to a week. You can also freeze it for up to 2 months (store in an airtight container).

Nutrition

Calories: 492kcal

Nutrition Facts

Serving: 1 slice / Calories: 492kcal / Total Fat: 32,8g / Saturated Fat: 2,3g / Cholesterol: 0mg / Total Carbohydrate: 44,1g / Fiber: 3,8g / Sugar: 28,2g / Protein: 7,6g / Sodium: 167mg / Potassium: 203mg / Iron: 1,2mg

Příspěvek VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE) se objevil jako první na Plantiful Bakery.

THESE PEANUT BUTTER PROTEIN BARS ARE

• vegan
• dairy-free
• gluten-free
• grain-free
• healthy
• fudgy
• soft
• no-bake
• packed with protein
• naturally sweetened
• quick and easy to make
• drizzled with chocolate
• perfect as a snack

WHAT YOU NEED TO MAKE HOMEMADE PEANUT BUTTER PROTEIN BARS

You need the following ingredients to make these Protein Bars (the exact measurements are in the recipe card below):

• Dates – Use soft pitted dates. If you don’t have soft dates, soak them in hot water for about 10 minutes and then drain them before blending.
• Maple syrup – adds more sweetness. You can also use agave syrup instead.
• Sea salt – balances the sweetness.
• Peanut butter – Helps to bind the bars together. Use high-quality natural smooth peanut butter. If you want some crunch, use crunchy peanut butter.
• Vegan protein powder – Use any vegan protein, but make sure it’s unsweetened (and unflavored). I like to use pea protein because it’s more neutral in flavor.
• Chocolate – to drizzle the bars. Use a high-quality chocolate bar.

Equipment you need:

• Food processor (or high-speed blender) – I recommend using a food processor for this recipe, but a good quality high-speed blender works as well. If you use a blender, use a blender tamper to help the mixture to blend easier.
• Mixing bowl
• Loaf pan – 9- or 10-inches x 5 inches (25cm long)
• Parchment paper

HOW TO MAKE HOMEMADE VEGAN PROTEIN BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these protein bars is super easy and comes with only 6 simple steps:

1. Step: Blend the dates, maple syrup, sea salt, and peanut butter

To the food processor add dates*,  maple syrup, and a pinch of sea salt and blend until well combined, then add peanut butter and blend again into a sticky mixture.

*If you don’t have soft dates, soak them in hot water for about 10 minutes, then drain them.

2. Step: Combine the mixture with protein powder

Transfer the mixture to the mixing bowl, add vegan protein powder, and knead into a firm dough-like mixture. If it’s sticky, add more protein powder.

3. Step: Transfer to a loaf pan

Line loaf pan (9- or 10-inches x 5 inches) with a strip of parchment paper and secure it with binder paper clips.

Transfer the mixture to the prepared pan and press to the sides to make it even. Use the bottom of the measuring cup or glass to flatten it and smooth the top. Make sure it’s tightly packed.

4. Step: Let it chill and melt the chocolate

Place it in the fridge and refrigerate for about 30 minutes to let it firm up.

Meanwhile, melt the chocolate in a double boiler over medium heat or in the microwave for a few seconds.

5. Step: Cut into bars and drizzle with chocolate

Remove the pan from the fridge and cut the dough-mixture into 8 even bars.

Drizzle each bar with melted chocolate on top.

6. Step: Let the chocolate set in the fridge

Transfer the bars to the fridge, and refrigerate until the chocolate has set (about 15 minutes).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE PROTEIN BARS?

To maintain the texture, store the protein bars in an airtight container in the fridge.

HOW LONG DO PROTEIN BARS LAST?

These protein bars will keep in the fridge for up to 2 weeks (if they last that long).

CAN YOU FREEZE HOMEMADE PROTEIN BARS?

Yes, you can freeze these protein bars for up to 3 months. Put them in an airtight container or ziplock freezer bag and place them into the freezer. Then just let them thaw at room temperature for a few minutes before eating.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Coffee Bliss Balls
• Creamy Chocolate Protein Smoothie Bowl
• Homemade Nutella
• Carrot Cake Overnight Oats
• Maple Pecan Granola
• Biscoff Chocolate Truffles
• Pecan Pie Bars

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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HOMEMADE PEANUT BUTTER PROTEIN BARS

These Homemade Peanut Butter Protein Bars are fudgy, soft, no-bake bars topped with dark chocolate. They are healthy, vegan, gluten-free, quick, and easy to make. Naturally sweetened with dates and maple syrup. Each bar has 13 grams of protein and makes a perfect snack.

Course Snack

Cuisine Czech

Diet Vegan

Prep Time 20 minutes

Chilling Time: 45 minutes

Servings 8 bars

Calories 254kcal

Author Plantiful Bakery

Ingredients

• 250 g (9 oz) dates, soft, pitted
• 3 tbsp maple syrup
• pinch sea salt
• 120 g (½ cup/ 4,2 oz) natural peanut butter, smooth
• 90 g (3 scoops) vegan protein powder, unsweetened (unflavored)
• 40 g (1,5 oz) dark chocolate (for drizzle - optional)

Instructions

• To the food processor, add dates*, maple syrup, and a pinch of sea salt and blend until well combined, then add peanut butter and blend again into a sticky mixture.
• Transfer the mixture to the mixing bowl, add vegan protein powder, and knead into a firm dough-like mixture.
• Line loaf pan (9- or 10-inches x 5 inches) with a strip of parchment paper and secure it with binder paper clips. Transfer the mixture to the prepared pan and press to the sides to make it even. Use the bottom of the measuring cup or glass to flatten it and smooth the top. Place it in the fridge and refrigerate for about 30 minutes to let it firm up.
• Meanwhile, melt the chocolate in a double boiler over medium heat or in the microwave for a few seconds
• Remove the pan from the fridge and cut the dough-mixture into 8 even bars. Drizzle each bar with melted chocolate. Transfer the bars to the fridge and refrigerate until the chocolate has set (about 15 minutes).
• Enjoy!

Notes

*If you don’t have soft dates, soak them in hot water for about 10 minutes, then drain them.

Storage

Store the protein bars in an airtight container in the fridge for up to 2 weeks. You can also freeze them for up to 3 months.

Nutrition

Calories: 254kcal

Nutrition Facts

Serving: 1 protein bar / Calories: 254kcal / Total Fat: 9,9g / Saturated Fat: 2,2g / Cholesterol: 0mg / Total Carbohydrate: 32,1g / Fiber: 3,9g / Sugar: 23,7g / Protein: 13,4g / Sodium: 132mg / Iron: 0,7mg / Potassium: 217mg

Příspěvek HOMEMADE PEANUT BUTTER PROTEIN BARS se objevil jako první na Plantiful Bakery.

THIS CHOCOLATE CHUNK BANANA BREAD IS

• vegan
• egg-free
• dairy-free
• moist
• fluffy
• flavorful
• rich
• packed with banana flavor
• loaded with chocolate chunks and peanut butter
• naturally sweetened
• easy to make
• perfect as a snack, dessert, or breakfast

WHAT YOU NEED TO MAKE CHOCOLATE CHUNK BANANA BREAD

You need the following ingredients to make this banana bread (the exact measurements are in the recipe card below):

• All-purpose flour – Sift the flour to avoid lumps in the batter. You can also use white spelt flour.
• Baking powder and baking soda – Leavening agents that help to raise the bread.
• Ground cinnamon – optional ingredient but adds nice warm flavor.
• Sea salt – balances the sweetness.
• Bananas – Make sure your bananas are overripe with lots of brown spots. That’s when they are super sweet and easy to mash. You can also use frozen bananas (which were overripe). Just let them thaw at room temperature or defrost them in the microwave before making the batter.
• Maple syrup – perfectly sweetens the banana bread.
• Peanut butter – use good-quality natural peanut butter for the best flavor.
• Sunflower oil – keeps the bread super moist. You can use any oil neutral in flavor.
• Apple cider vinegar – helps to activate baking soda. You can substitute for lemon juice.
• Dark chocolate – use a good-quality vegan dark chocolate bar and roughly chop it into chunks. You can also use chocolate chips. Reserve a few chunks to top the bread with.

Equipment you need:

• Loaf pan – 9 x 5 inch (25x13cm)
• Parchment paper
• Medium-size bowl – for dry ingredients
• Large bowl 
• Potato masher or fork
• Whisk
• Sifter
• Silicon spatula or wooden spoon
• Cooling rack

HOW TO MAKE THE BEST VEGAN CHOCOLATE CHUNK BANANA BREAD

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Banana Bread is super easy and comes with 5 following steps:

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips.

2. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.

3. Step: Mash the bananas and combine them with wet ingredients

Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, peanut butter, sunflower oil, and apple cider vinegar, and stir to combine.

4. Step: Combine wet and dry ingredients

Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until just combined. Don’t overmix the batter. Finally, fold in chocolate chunks.

5. Step: Bake in the oven

Pour the batter into the prepared baking pan, spread it evenly, and top with more chocolate chunks. Bake in preheated oven for 35 minutes. The bread is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5-10 minutes because all ovens vary.

Remove the bread from the oven and let cool for about 15 minutes. Then carefully remove the bread with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely. If it is still warm, it may be difficult to cut.

FREQUENTLY ASKED QUESTIONS:

CAN I USE WHOLE WHEAT FLOUR INSTEAD OF ALL-PURPOSE FLOUR?

Yes, you can use whole wheat flour, but it will change the taste and the texture of banana bread. You can also use spelt flour.

WHAT CAN I USE INSTEAD OF CHOCOLATE CHUNKS?

• nuts such as walnuts or pecans (for even better taste, use roasted nuts)
• vegan white chocolate
• crushed cookies (such as Oreo, Biscoff Biscuits)
• fresh blueberries or raspberries
• dried cranberries or raisins

HOW TO STORE VEGAN BANANA BREAD?

First, make sure the bread is completely cooled. Then store it (sliced or the whole loaf) in an airtight container at room temperature. The airtight container will help to keep the moisture of the bread.

HOW LONG DOES HOMEMADE BANANA BREAD LAST?

The banana bread will last up to 4 days at room temperature.

CAN I FREEZE HOMEMADE BANANA BREAD?

Yes, you can freeze the banana bread for up to 3 months. Make sure it’s completely cooled and then put it (whole loaf or sliced) in an airtight container or ziplock freezer bag and place it into the freezer. Then just let thaw at room temperature or rewarm in the oven.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Muffins
• Blueberry Muffins
• Pumpkin Bread
• Lemon Poppy Seed Loaf Cake
• Fluffy Chocolate Chip Pancakes
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN CHOCOLATE CHUNK BANANA BREAD

This Vegan Chocolate Chunk Banana Bread is moist, perfectly sweet, full of banana flavor, and super easy to make. It is loaded with dark chocolate chunks, peanut butter, and cinnamon. The best vegan banana bread recipe you need to have! Dairy-free, egg-free.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 1 loaf (about 12 slices)

Calories 164kcal

Author Plantiful Bakery

Ingredients

• 160 g (5,6oz) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon (optional)
• pinch of sea salt
• 300 g overripe bananas (= about 3 small bananas)
• 3 tbsp (45ml/55g) maple syrup
• 3 tbsp (45g) natural peanut butter
• 2 tbsp (30ml/27g) sunflower oil (or canola oil)
• 1 tbsp apple cider vinegar (or lemon juice)
• 80 g (2,8oz) dark chocolate bar, chopped + extra for topping

Instructions

• Preheat the oven to 350°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper.
• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.
• Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, peanut butter, sunflower oil, and apple cider vinegar, and stir to combine.
• Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until just combined. Don’t overmix the batter. Finally, fold in chocolate chunks.
• Pour the batter into the prepared baking pan, spread it evenly, and top with more chocolate chunks. Bake it in preheated oven for 35 minutes. The bread is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5-10 minutes.
• Remove the bread from the oven and let cool for about 15 minutes. Then carefully remove the bread with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.
• Enjoy!

Notes

Storage

First, make sure the bread is completely cooled. Then store it (sliced or the whole loaf) in an airtight container at room temperature for up to 4 days. You can also freeze the bread for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 164kcal

Nutrition Facts

Serving: 1 slice / Calories: 164kcal / Total Fat: 6,9g / Saturated Fat: 2,0g / Cholesterol: 0mg / Total Carbohydrate: 23,4g / Fiber: 2,0g / Sugar: 8,5g / Protein: 3,0g / Sodium: 119mg / Iron: 1,2mg / Potassium: 177mg

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