During the Original Pittsburgh Vegan Expo and Festival, representatives of Monroeville Public Library were present to support the event and distribute the recipe for a vegan dessert.
So if you enjoy baking, you may want to give a plant-based version of peanut butter cookie bars a try:
Ingredients
- ½ cup plus 2 tablespoons creamy peanut butter
- ¼ cup plus 1 tablespoon melted coconut oil
- ¼ cup plus 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- Heaping ½ teaspoon sea salt
- 2½ cups almond flower
- 2½ cups maca powder, optional
- 1 cup vegan chocolate chips
Cacao layer
- 1½ cups walnuts
- 2 tablespoons cacao or cocoa powder
- ¼ teaspoon sea salt
- 10 soft medjool dates
- 2 tablespoons water
- Flaky sea salt for sprinkling on top, optional
Instructions
Line an 8-by-8-inch baking pan with parchment paper.
In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla and salt until combined. Add the almond flour and maca, if using, and stir to combine (the mixture will be thick). Fold in the chocolate chips and press into the pan. Place in the freezer, so that it firms up a bit, while making the next layer.
In a small food processor, pulse the walnuts, cacao powder and sea salt until the walnuts are well chopped. Add the dates and pulse to combine, adding 2 tablespoons of water if the blade gets stuck. Process until smooth, and then spread onto the cookie layer. Sprinkle with sea salt if desired. Freeze for 30 minutes (this will help them firm up, making them easier to cut). Remove and slice into bars. Store remaining bards in the refrigerator.
Source: www.loveandlemons.com.
Related:
• Vegan expo attracts healthy crowd to Monroeville Convention Center
