Dairy-Free Classic Peanut Butter Bars
Indulge in the nostalgic flavors of 'Dairy-Free Classic Peanut Butter Bars,' a rich and chewy treat that’s perfect for those avoiding dairy. This recipe blends creamy peanut butter with the natural sweetness of brown sugar, complemented by a hint of vanilla. The addition of a flaxseed egg ensures a moist texture while keeping the recipe entirely vegan-friendly. Coconut oil and almond milk replace traditional dairy ingredients, and dairy-free chocolate chips give a decadent finish. With just 15 minutes of prep and effortless baking, these bars are ideal for busy days or casual gatherings. Serve them as an after-school snack or a satisfying dessert, and enjoy the comforting combination of peanut butter and chocolate without compromise. Keyword-rich and loaded with flavor, this treat is bound to become a staple in your dairy-free dessert repertoire!
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Recipe Information
Ingredients
- 1 cup Coconut oil
- 1 cup Creamy peanut butter
- 1 cup Brown sugar
- 2 teaspoons Pure vanilla extract
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Flaxseed meal
- 3 tablespoons Water
- 0.5 cup Unsweetened almond milk
- 1 cup Dairy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, allowing some overhang on each side for easy removal.
In a small bowl, mix the flaxseed meal with water to create a flax egg. Let it sit for about 5 minutes until it becomes gelatinous.
In a medium saucepan over low heat, melt the coconut oil.
Remove from heat and add the creamy peanut butter, brown sugar, and vanilla extract to the melted coconut oil. Stir until the mixture is smooth and well combined.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Pour the wet peanut butter mixture into the dry ingredients. Mix until just combined.
Add the flax egg and unsweetened almond milk to the dough. Stir until all ingredients are fully incorporated.
Gently fold in the dairy-free chocolate chips.
Spread the dough evenly into the prepared baking pan using a spatula.
Bake in the preheated oven for 20 to 25 minutes or until the edges start to pull away from the sides and a toothpick inserted into the center comes out mostly clean.
Allow the bars to cool in the pan for about 10 minutes, then lift them out using the parchment paper and transfer them to a wire rack to cool completely.
Once cooled, cut into 16 squares and enjoy your dairy-free peanut butter bars.
Nutrition Facts
Calories |
5606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 410.2 g | 526% | |
| Saturated Fat | 247.6 g | 1238% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 421.2 g | 153% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 259.3 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 519 mg | 40% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2707 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
