Vegan Peanut Butter Buckeye Bars
These vegan peanut butter buckeye bars are a joyful nod to my college days. Having attended undergrad at Miami University (of Ohio), buckeyes were a dining hall favorite. These buckeye bars are a simplified (read: bar-i-fied) version of the original. A creamy, peanut buttery base is coated in a layer of dark chocolate.
Servings: 24 bars
Ingredients
- 1 cup creamy peanut butter
- 1 ¼ cups almond flour
- ¼ cup plus 2 tablespoons pure maple syrup
- ¼ teaspoon fine grain sea salt
- ½ cup dark chocolate chips
- 2 teaspoons virgin coconut oil
Instructions
- Line an 8 x 8-inch baking pan with parchment paper.
- In a large mixing bowl, stir together the peanut butter, almond flour, maple syrup, and salt until incorporated.
- Scoop the mixture into the lined pan. Place a clean sheet of parchment paper over top and use your hands to press the mixture evenly into the bottom of the pan.
- Transfer the pan to the freezer for 10 minutes to set.
- Meanwhile, add the chocolate and coconut oil to a medium, heat-safe bowl and melt over a double-boiler or in the microwave.
- Once the peanut butter layer has begun to set, pour the chocolate over top and tilt the pan back-and-forth to evenly coat.
- Pop the pan back in the freezer for 30 minutes, or until the chocolate has set and the peanut butter layer is firm enough to slice.
- Slice into bars (a warm knife works well for this).
- Store in the refrigerator for up to two weeks or freeze for up to one month.