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No Bake Peanut Butter Magic Bars
by Jamie Vespa on Friday September 23, 2016
No Bake Peanut Butter Magic Bars

These magic bars are vegan, gluten free and the ultimate guilt-free treat! Enjoy them for breakfast, dessert or an energy-packed snack!

Ingredients

**Base**

  • 10 pitted medjool dates
  • 1 cup old fashioned oats
  • 1 cup raw cashews (unsalted)
  • 2 tbsp pure maple syrup                    

**Peanut Butter Frosting**

  • ¼ cup natural creamy peanut butter
  • 1 tbsp pure maple syrup
  • 2 tbsp + 2 tsp water

**Toppings**

  • 2 tbsp mini chocolate chips (use Enjoy Life or other dairy-free variety if making vegan)
  • 2 tbsp unsweetened coconut flakes
  • 2 tbsp nuts of choice (I used hazelnuts and walnuts. Pecans and/or peanuts would also be delicious)
  • Pinch of sea salt

Instructions

  1. Line a loaf pan with parchment paper and grease with non-stick cooking spray.
  2. Base: To a food processor, combine dates, oats, cashews and maple syrup. Process on high for 1-2 minutes, until ingredients form a block of dough. Remove from food processor and place in loaf pan. Press down to evenly distribute. It's helpful to grease the bottom of a glass measuring cup and use that to compress the dough evenly in the pan.
  3. PB frosting: To a medium-sized bowl, add peanut butter, maple syrup and 1 tbsp water. Use a wire whisk to combine, gradually adding in the additional water until the peanut butter starts to resemble a frosting. Pour over dough in loaf pan and use the back of a spoon to evenly spread out.
  4. Sprinkle toppings evenly over top, pressing gently into the peanut butter frosting. Add a sprinkle of sea salt (optional).
  5. Place in the freezer for 1-2 hours or refrigerate for 5-6 hours. Slice into 12 bars and serve!
  6. Store covered in the fridge for up to 1 week.

Notes

To ensure bars are gluten free (if necessary), use certified GF oats (Bob's Red Mill)

Nutrition Information

Serving size: 1 bar Calories: 196 Fat: 9 gm Saturated fat: 2 gm Carbohydrates: 28 gm Sugar: 19 gm Sodium: 65 mg Fiber: 3 gm Protein: 4 gm

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.