These creamy, delicious no-bake peanut butter cream bars are a decadent, yet healthy dessert! Perfect for a simple summer treat.
The other day I was in the mood for a creamy dessert. But not ice cream…more like a cheesecake. And that was a real dilemma, because I don’t really do cheesecake. We generally don’t bake with dairy around here, although it seems like my oldest son is starting to tolerate it a little bit better, so maybe someday. And vegan cheesecake is generally made of cashew cream, so that’s definitely a no go for us, too!
So I put on my thinking cap, and looked in the cupboard, and saw some coconut cream. And I decided that coconut cream + peanut butter + a no-bake crust made with dates sounded pretty awesome, and these no-bake peanut butter cream bars were born. Plus I added a little chocolate drizzle on top just for good measure. :)
If you can’t do peanut butter, never fear, you can do any nut butter or seed butter that works for you. Sunbutter or pumpkin seed butter would work well here. I hope you enjoy this rich and creamy, but healthier dessert!
No-Bake Peanut Butter Cream Bars.
- 8 Medjool Dates pitted
- 3/4 cup gluten free old fashioned oats
- 11 ounces coconut cream* 1 1/3 cup
- 2 Tablespoons maple syrup
- 3/8 cup peanut butter
- 1/3 cup dairy free chocolate chips
Line a 5x8 loaf pan with parchment paper so that it hangs over the sides.
Place the pitted dates and the oats in a food processor, and process until combined. Press this mixture into the bottom of the loaf pan.
Place the coconut cream, peanut butter, and maple syrup in the blender and blend until smooth.
Pour the peanut butter cream over the crust. Cover the pan with plastic wrap and refrigerate until firm, about 2-3 hours.
Place the dairy free chocolate chips in the microwave and heat for about 60 seconds until melted.
Remove the bars from the refrigerator, and use the edges of the parchment paper to gently remove the dessert from the pan. Place it on a flat surface, and slice into bars with a sharp knife.
Drizzle the peanut butter bars with the melted chocolate. Enjoy! Store leftover bars in the refrigerator.
*I used the So Delicious Culinary Coconut Milk for this recipe, which is like a thick coconut cream. If you can't find that brand, I would recommend Taste of Thai, which is quite thick. Alternatively, you can take a can of full fat coconut milk, place it in the refrigerator for 24 hours and then scoop out the coconut cream, leaving the liquid behind.
These no-bake peanut butter cream bars are:
- light and delicious
- gluten free, dairy free, and vegan
- the perfect summer dessert
- a healthier dessert choice