I’m not a chocoholic, but this dessert is the bomb!
My two favorite chocolaty things are a chocolate peanut butter cup or an almond joy. So of course I had to find a healthier version of them that I can make myself.
Here’s a no bake, vegan adaptation of the chocolate peanut butter cup.
I use spices like cinnamon and a pinch of cayenne pepper for easy digestion.
Double whammy!
Not only is cacao already super nutritious and high in antioxidants, but I also added two super foods: lucuma and mesquite powder.
Lucuma
Lucuma is a super nutritious Peruvian fruit that contains beta carotene, iron, zinc, vitamin B3, calcium, and protein. Its maple-like taste makes it a sweet addition to smoothies, baked goods, and even ice cream. Viewed as a symbol of fertility and creation, lucuma was called the “Gold of the Incas” and was used for a variety of applications. Recent research shows that lucuma may be helpful for supporting skin health, blood sugar, and even cardiovascular health.Click here for more information.
Mesquite
Mesquite is high in protein (about 11-17% protein). It also has a high solute fiber content, which means that it won’t cause blood sugar spikes, and will actually help you feel fuller longer. Because of its low glycemic index number (25), mesquite is a great alternative to regular sweeteners in baked goods and other foods. Additionally, mesquite has measurable amounts of calcium, magnesium, potassium, iron, zinc. For more interesting info, follow this link.
Final notes
I usually don’t use coconut oil, but when refrigerated coconut oil hardens and gives that texture to the bars, hence no need to bake them.
Yes you could try with almond butter, but let’s be honest peanut butter and chocolate is such a perfect combination!
Leave me a comment and share a pic when you make it! For more delicious vegan dessert, check out my vegan banana muffins!
Print the recipe below!
- 3/4 cup ground almond meal
- 2 Tbsp cocoa powder
- 1 tsp cinnamon powder
- 1 Tbsp of lucuma powder (optional)
- 2 Tbsp maple syrup
- 1 Tbsp coconut oil
- pinch of salt
- 1/2 cup creamy natural peanut butter
- 3 Tbsp maple syrup
- 1 Tbsp coconut oil
- pinch of salt
- 1/4 cup cocoa powder
- 1 Tbsp mesquite powder (optional)
- 1 tsp cinnamon powder
- 1/4 tsp cayenne powder
- 3 Tbsp maple syrup
- 1/4 cup coconut oil
- Line a loaf pan with parchment paper.
- In a bowl, stir together the chocolate crust ingredients until you have a moist dough.
- Press the dough into the bottom of the pan and place in the freezer.
- Now stir together the ingredients for the filling.
- Remove the crust from the freezer and pour the filling on top of it.
- Put the pan back in the freezer.
- Combine together the ingredients for the chocolate topping and whip until smooth. Pour over the peanut butter and return pan in the freezer for about an hour or two to set.
- Once the bar is firm, grab the edges of the parchment paper to lift it out of the pan.
- Use a sharp knife to slice the bar into smaller squares.
- Store in a air-tight container in the fridge for as long as two weeks and in the freezer for as long as a month
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