How long do these chocolate peanut butter squares need to set?

The base needs 10 minutes, the peanut butter layer 20 minutes, and the final chocolate layer requires a minimum of 45 minutes in the fridge or freezer to set completely.

What can I use instead of coconut yogurt in the base?

The recipe calls for coconut yogurt to help bind the base; a similar thick plant-based yogurt or a little extra date paste might work, but could alter the texture.

Can I make these squares gluten-free?

Yes, ensure your oats are certified gluten-free to make these chocolate peanut butter squares suitable for a gluten-free diet.

How should I store leftover Chocolate Peanut Butter Squares?

Store these squares in an airtight container in the refrigerator for several days, or freeze them for longer storage.

What kind of peanut butter works best for the peanut butter layer?

A smooth, natural peanut butter without added sugars or oils will yield the best texture and flavor for the creamy layer.

7 years ago

Chocolate Peanut Butter Squares
[Vegan]

CM By: Clara MacLeod

Author Bio

Clara is a Canadian food blogger and photographer who loves to create. She’s had a... Read More

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Stack of three square-cut vegan chocolate peanut butter bars, showing distinct layers of oat base, light brown peanut butter, and dark chocolate topping.

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Chocolate Peanut Butter Squares [Vegan]

Dairy Free

These chocolate peanut butter squares are so scrumptious and a great way to end your meal!

Ingredients You Need for Chocolate Peanut Butter Squares [Vegan]

Base:

1/2 cup oats
1/4 cup date paste
Dash of salt
1/8 cup cocoa
1/8 cup chopped peanuts
1/8 cup coconut yogurt

Peanut Butter Layer:

1/4 cup peanut butter
1/4 cup date paste
1 teaspoon vanilla
1/8 cup water or non dairy milk
Dash of salt

Chocolate Layer:

1 tablespoon melted coconut oil
1/8 cup maple syrup
1/8 cup cocoa

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How to Prepare Chocolate Peanut Butter Squares [Vegan]

Line a small square pan with parchment paper. To make the base, add the oats, date paste, salt, cocoa, peanuts, and coconut yogurt to a large bowl and stir until a stiff dough forms. Place the dough into the square pan and, using an additional piece of parchment paper, press the mixture to an approximate 3/4 inch thickness and place in a fridge or freezer for a minimum of 10 minutes to set.
Meanwhile, make the peanut butter layer by stirring together the peanut butter, date paste, vanilla, water/non-dairy milk, and salt until smooth. Once the base is set, spread the peanut layer evenly over top of it. Refrigerate or freeze for a minimum of 20 mins to set.
Create the chocolate layer by stirring together the coconut oil, maple syrup, and cocoa until smooth and, once the first two layers are set, pour the chocolate over the top and spread evenly. Refrigerate or freeze for a minimum of 45 mins before slicing, and enjoy!