These ultra speedy and simple no bake bars are a perfect way to satisfy any sweet cravings this Veganuary. Add desiccated coconut to the fudgey topping for some added crunch and substitute the peanut butter for any other nut butter you fancy (almond works brill).
Line an 8 inch square pan with 2 pieces of baking paper going each way.
In a medium sized saucepan add the peanut butter, syrup, vanilla, and almond milk and stir together over low-medium heat. Once combined, slowly sift in the cocoa power and the kosher salt. Stir over low heat taking care it doesn't burn.
Mix in the rice crispies and remove from heat. Now add the chocolate chips and peanuts, stirring well. Spread this mixture into the square pan lined with baking paper. Press down firmly and evenly using a spatula and pop into the freezer for at least 10 minutes to firm up.
Meanwhile, make the chocolate peanut butter fudge topping by melting the dark chocolate chips and coconut oil in a small bowl in the microwave for 30-60 seconds (taking care not to burn). Now stir in the peanut butter, coconut (optional), and kosher salt to taste. Mix until completely combined.
Remove the pan from the freezer when firm to touch and spread on as much of fudge topping as desired. Sprinkle over the desiccated coconut to decorate.
Place in the freezer for 45-50 minutes until firm. Cut into squares and serve.
125g all natural peanut butter (chunky or smooth)
175g brown rice syrup
2 tsp pure vanilla extract
60ml unsweetened almond milk
50g cup cocoa powder
1/2 tsp sea salt, to taste
75g rice crispsies
30g chopped unsalted peanuts
90g non-dairy chocolate chips
Dark Chocolate Coconut Peanut Butter Fudge:.
250g all-natural peanut butter
90g non-dairy dark chocolate chips
1 tsp coconut oil
Salt, to taste
Coconut for sprinkling (optional)