Chocolate Peanut Butter Breakfast Bars (vegan, gf)

ou had me at chocolate. And peanut butter. And the no-bake factor is always a plus. And they are gluten-free, to boot.
When I found this recipe on Vegan Heartland, I couldn’t wait to try it. I was surprised to find that I had all of the ingredients on hand (if you’re vegan, you probably do, too). As Matthew (Vegan Heartland author) notes in his recipe post, these crunchy, sweet bars are rich in protein, fiber, antioxidants + omega-3 and omega-6 fatty acids. But don’t think that means you can eat the whole pan, cuz short on calories they are not. Nor are they short on flavor or texture. I LOVE ’em!!!

These are super easy and quick to make. The hard part is waiting for them to firm up overnight. I simply have no patience, so I just put the pan in the freezer for an hour, and voila! – they were good to go.

Oops! I just realized I left the pumpkin seeds out of the ingredients shot.

Such nice, even bars. Not. If I could have a do-over, I would cut it into 16 bars. There’s always next time.

When storing the bars in a container, place a sheet of parchment paper between the layers to avoid bars sticking together.

Breakfast is served! Thanks again to Matthew at Vegan Heartland for this excellent recipe.

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