Triple Peanut Butter Cream Bars
Vegan, heart-healthy, high protein, dairy-free, gluten-free
These tempting cream layer bars satisfy even the most serious peanut butter craving. The cream topping is packed with protein and bursts with robust nutty flavor. Served on top of a crunchy oat cookie crust and topped with roasted peanuts - you have the perfect healthy dessert. Your friends will not believe these delicious, sweet cream bars are made from TOFU!
Triple Peanut Butter Cream Bars
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
Crust
3 cups oats
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup maple syrup
4 tablespoons coconut oil, melted
1 tablespoon vanilla extract
Cream
6 ounces silken tofu
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 cup peanut butter
Topping
peanut butter
roasted peanuts
large crystal salt
Makes 24 cream bars
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Instructions
1. Preheat oven to 350ºF/180ºC. Prepare two 12-count cupcake tins with oil or cupcake papers.
2. Crust: Using a blender, rough chop whole oats for 25 seconds. Place oats in a bowl, add salt and baking powder. Stir to combine. Then add coconut oil, maple syrup and vanilla and stir into a gritty batter.
3. Scoop 1 tablespoon oat mixture into each cupcake tin. Press down firmly with your fingers to compress crusts. Bake12 minutes. Remove from oven and cool in refrigerator for 30 minutes.
4. Cream: Blend tofu, maple syrup, vanilla and cinnamon in a food processor until exceptionally smooth, about 1 minute. Add peanut butter and blend again until completely smooth, 1 extra minute.
5. Topping: Once crust is cooled, spread first a heaping teaspoon of peanut butter evenly over crust, then a tablespoon of tofu cream. Finish with crushed peanuts and large crystal salt.
Photos by Milkshake Creative