Vegan Peanut Butter Energy Bars
Vegan, gluten-free, heart-healthy, high protein
These tempting cream layer bars satisfy even my most serious peanut butter craving. The cream topping is packed with protein and bursts with robust, nutty flavor thanks to silken tofu, maple syrup and vanilla. My recipe serves this tasty, creamy filling on top of a crunchy oat cookie crust, topped with roasted peanuts and dipped into dark chocolate coating. Your friends will not believe these delicious, sweet cream bars are made with TOFU! But beware - the tasty combination of plant ingredients might spoil you forever and you might never buy a dry protein bar in the stores again…
Vegan Peanut Butter Energy Bars
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023
Ingredients
Crust
3 cups oats
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup maple syrup
4 tablespoons protein powder
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 unsalted peanut butter
roasted peanuts
Chocolate
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 24 cream bars
Having trouble finding the ingredients or tools to make this recipe? Find my recommendations here:
Instructions
1. Crust: Preheat oven to 350ºF/180ºC. Coat a 12-count single-square brownie tin liberally with coconut oil or use a 12-count cupcake tin lined with cupcake papers.
2. 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 let cool.
4. Cream: Blend tofu, maple syrup, vanilla, and cinnamon in a food processor until exceptionally smooth, about 1 minute. Add the peanut butter and blend again until completely smooth, 1 extra minute. Scoop a large tablespoon of cream on top of cooled crust and finish with a handful of peanuts. Place in freezer for 30 minutes.
5. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy smooth chocolate coating.
6. Remove bars from freezer, dip each bar into the melted chocolate and sprinkle large crystal salt to stick to the chocolate. Let harden in minutes. Serve as a whole bar or cut in half for finger sized bars.
Photos by Brian Byllesby
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!