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

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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

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