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These peanut butter chocolate chip bars are the perfect pre-running snack or when you're pressed for time and need a quick breakfast. They're packed with dates that'll give you lasting energy. They're super-easy to make and require only four ingredients — all you need is a food processor.

Peanut Butter Chocolate Chip ‘Lara’ Bars [Vegan]

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Calories

135

Serves

10-12

What Ingredients Do You Need To Make Peanut Butter Chocolate Chip ‘Lara’ Bars [Vegan]

  • 2/3 cup dry roasted unsalted peanuts
  • 3 cups pitted dates
  • 1/3 cup vegan mini chocolate chips
  • 1/4 cup all-natural peanut butter
  • 1/2 teaspoon fine sea salt

How To Make Peanut Butter Chocolate Chip ‘Lara’ Bars [Vegan]

  1. Place peanuts into the bowl of a food processor. Pulse to chop into fine pieces without turning into a paste.
  2. Add in dates, peanut butter, chocolate chips and salt. Continue pulsing until one large mass comes together in the bowl.
  3. Line an 8x8-inch baking dish with parchment paper or plastic wrap and press date mixture evenly into the dish. Place into freezer for 30 minutes.
  4. Remove completely from pan using excess plastic wrap as help and cut into 10-12 even pieces. Wrap each bar individually in plastic wrap and store in refrigerator for up to two weeks.

Notes

Adapted from Lauren's Latest.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Per Serving: Calories: 135 | Carbs: 16g | Fat: 8g | Protein: 3g | Sodium: 16mg | Sugar: 13g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Katrina Abram

See My Recipes

Global lunches and dinners and DIY versions of store-bought desserts with simple ingredients.

Katrina Abram is the face behind Warm Vanilla Sugar Blog – a Montreal, Canada, based vegetarian food blog that focuses on making recipes from scratch with simple ingredients. At Warm Vanilla Sugar, Katrina shares stories of marathon training, travel, and how to use rhubarb in as many recipes as possible.

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