This Easy Vegan Dessert Takes So Little Effort You’ll Want To Make It All The Time!
This easy vegan dessert will blow your mind. Chef and Cookbook Author Linda Soper-Kolton, Director of Culinary Arts, Compassionate Cuisine at Catskill Animal Sanctuary shows us how to make these No-Bake Chocolate-Peanut Butter Bars! They look so incredibly delicious, I can’t wait to make these at home!
Let’s Learn a Bit About Catskill Animal Sanctuary.
“Catskill Animal Sanctuary is a 150-acre refuge in New York’s Hudson Valley for 11 species of farmed animals rescued from cruelty, neglect, and abandonment. Over the years, thousands have come to this place of profound peace. They continue to come — sometimes one needy soul, sometimes a flock of 100 or more at a time. It is our privilege to help each and every rescued animal understand what love feels like. If we’ve learned anything from them, it’s the life-altering truth that in the ways that matter, we are all the same. Animals are as individual as us, want their lives as much as we want ours, and experience the same emotions as we do. Pain, suffering, and fear feel no different to a pig than they do a human being. This belief in our shared “sameness” is the first driver of all that we do. The second is our choice to believe in humanity’s goodness. Each year, thousands of visitors come to meet the animals and learn about the impact of their diet on animals, their health, and our ailing planet.
We watch as profound shifts occur in the disarming moments shared by humans and animals. We offer support through our online vegan culinary classes, Compassionate Cuisine cookbook and recipes, customized digital Sanctuary tours through CAS: Live, engaging online educational programs for kids, and the inspirational writing and speaking of our founder Kathy.”
Back To The Easy Vegan Dessert: No-Bake Chocolate Peanut Butter Bars…
How much easier can making a dessert get? These no-bake chocolate peanut butter bars are sure to be a family hit. And they are a perfect treat for the holidays. Have the kids leave out a couple with a glass of almond milk for Santa this year. He would definitely appreciate the gesture! The fudgy, chocolatey, peanut buttery goodness is so sinfully delicious, they will be a great change from the standard chocolate chip cookie most kids leave for the big guy. Easy vegan dessert makin’ has never been more fun! The recipe is posted below for your convenience, so get to it. And if you’re looking for other vegan baked goods to make or vegan meals, we have a ton of recipes in our archive for you to choose from so be sure to check those out too. Until next time…keep cookin’!
No-Bake Chocolate-Peanut Butter Bars
- 1 ½ sticks ( ¾ cup) vegan butter
- ½ cup brown sugar firmly packed
- 1 teaspoon vanilla extract
- 3 cups quick oats
- 1 cup vegan dark chocolate chips
- 1 cup smooth peanut butter
- ¼ teaspoon salt optional – add only if your peanut butter is unsalted
- Line a 9-inch square baking pan with parchment, leaving 2-inches overhanging on opposite sides.
- Melt the butter in a large pot over medium heat. Stir in the brown sugar and the vanilla. Add the oats, reduce the heat to medium-low, and cook for 3 to 4 minutes, stirring frequently.
- In another pot, place the chocolate chips, peanut butter, and salt and allow to melt over low heat, stirring frequently to prevent scorching. The mixture is ready when the chocolate is completely melted, with no visible chocolate pieces.
- Spoon ⅔ of the oat mixture into the prepared baking pan, covering the bottom of the pan evenly. Use a spatula to firmly and evenly press the mixture into the pan. The more firmly the oats are pressed, the more stable the crust will be.
- Pour the chocolate-peanut butter mixture over the oat crust, smoothing it out with the back of a spoon.
- Finally, sprinkle the remaining oat mixture over the chocolate, pressing it gently into the chocolate.
- Transfer to the refrigerator, and chill for at least three hours or overnight. Allow to sit at room temperature for 5 to 10 minutes before cutting and serving. Leftovers are best kept refrigerated, then brought out again when needed.
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.