Peanut Butter Date Bars – these vegan, gluten-free bar are perfect for snacking, dessert, or even breakfast! Make a large batch and enjoy it throughout the week.
I personally think these Peanut Butter Date Bars are a better version of Date Bars I shared 2 years ago. I loved the original recipe taste wise but wished that it had a sturdier texture so I could sneak it into my purse. Priorities you guys. I can’t believe it took me so long to remake these because they are really really good, almost like dessert bars with wholesome ingredients. Peanut Butter Date Bars are gluten-free and vegan but I find that once you tell your non-vegan friends/co-workers that these are vegan/gluten-free they start throwing weird looks at you so keep it hush if you don’t want that kind of attention. They will love it and some will even ask for the recipe. The original recipe comes from Sprouted Kitchen’s Fig Bars even though I have made several adjustments, it’s always nice to give due credit to the person for their recipe & inspiration!
So, back to these Peanut Butter Date Bars –> date puree is sandwiched between oat/buckwheat/almond flour/peanut butter crust and topped with brown sugar + oat + coconut oil crumble for the crunch. And chocolate drizzle for obvious reasons. Lately, I have been using buckwheat flour in falafel, waffles, and savory pancakes (which btw I need to remake and share it with you guys), all of which have been wonderful.
Despite its name, buckwheat flour is gluten-free because it is actually a fruit seed that is related to rhubarb and not a grain. Alternatively, it is also called kasha. It has a nutty flavor, good source of fiber, protein, and lots of other vitamins/minerals. I haven’t experimented much but I have read that it works great with baked goods as an alternative for all-purpose flour. I was kind of nervous about Peanut Butter Date Bars not holding well together but turns out the key is to let them cool first and slice them into small squares or bars with a sharp knife. It works like a charm even though in the beginning it may look like it won’t work.
I have been eating Peanut Butter Date Bars as my snack // breakfast // dessert // and even crumbled some on top as a granola. I keep them stored in the freezer using a freezer safe container, which makes the texture even better. It’s not solid frozen but just hard for me to bite into. It does well in the refrigerator too, just a little soft texture.
I prefer the frozen one, maybe it’s a personal preference. You guys tell me what you like the most? Freezer or Refrigerator? Off to eat some Peanut Butter Date Bars before calling it a night you guys.
Peanut Butter Date Bars
Author: Dixya @Food, Pleasure, and Health
Serves: 16 small squares or 9 large bars
- 10 oz pitted dates, soaked in hot water for few hours
- 1 cup oat flour
- 1 cup almond flour
- 1 cup buckwheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup unsweetened almond milk (or any other kind)
- 1 tablespoon vanilla extract
- 1/2 cup smooth all-natural peanut butter
- 1/4 cup brown sugar + 2 Tbsp. for sprinkling
- 1/2 cup rolled oats
- 2 Tbsp. coconut oil
- 1/4 cup chocolate chips, optional
- Preheat the oven to 350F. Line a 9X9 baking pan with parchment paper.
- In a food processor, blend dates until it pureed into a thick, paste like consistency.
- In a mixing bowl, combine the oat flour, buckwheat flour and almond flour. Add baking powder, baking soda and salt. Mix everything well using a wooden spoon.
- In a small bowl, mix almond milk, peanut butter, 1/4 cup brown sugar and vanilla extract. Stir and combine with dry ingredients.
- Using a clean, dry hand, take half the dough into the baking pan and press it down into an even layer.
- Use a spoon to spread the date puree on top evenly.
- Crumble the remaining dough on top of the date puree and gently press it down.
- Combine rolled oats, brown sugar, and coconut oil. Sprinkle it evenly on top.
- Bake for 30 minutes or until it looks somewhat firm and slightly brown.
- Remove to cool completely.
- Melt chocolate chips in microwave for 45 seconds to 1 minute at 15 second intervals. Make sure to stir it in between.
- Drizzle chocolate over bars
- Once cooled down, use a sharp knife to cut into small squares or large bars.
- Store in the freezer (for sturdy texture) and refrigerator (for softer texture)
Make sure to use GF certified oats to make it 100% GF.[br]Use dairy free chocolate chips such as Enjoy Life Foods, Trader Joe’s brand, to make it vegan.
Linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday.