These are sort of a healthier cross between vegan puffed wheat squares and peanut butter bars – peanut butter puffed wheat squares! I don’t know if puffed wheat squares are a prairie thing or not, so maybe people aren’t that familiar with them.
They’re really chewy, sweet, and chocolatey. Corn syrup is a main ingredient, followed closely by white sugar. Puffed wheat, corn syrup, sugar, and cocoa. If you’ve never had peanut butter bars, they’re a thing old ladies make here, so you’ll find them at holidays and funerals and stuff.
They’re peanut butter mixed with loads of icing sugar with marshmallows (often pastel coloured) throughout. Gross, I know, but so much peanut butter. And peanut butter is delicious.
I wouldn’t call this recipe healthy exactly, but it’s healthier than either puffed wheat squares or peanut butter bars. These little guys are chock full of protein packed peanut butter, mineral filled cacao, and heart-healthy coconut oil.
It only calls for 1/3 cup of liquid sweetener, and that’s all right in my books. I used puffed kamut wheat, an ancient grain, which is more easily digestible than standard wheat (and waaay more environmentally sustainable).
I’m sure you could substitute other puffed-whatevers for the wheat, like brown rice or quinoa (like these puffed quinoa bars). This is a really quick, no bake recipe.
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- 200 grams (heaping 1 1/2 cups) natural peanut butter
- 100 grams (1/2 cup, packed) dates, mashed or pureed
- 80 grams (1/3 cup) honey
- 60 grams (1/4 cup) coconut oil
- 1 teaspoon pure vanilla extract
- 25 grams (1/4 cup) cocoa powder
- 1/4 teaspoon sea salt
- 300 grams (~8 cups) puffed wheat
- Line a SIZE baking dish with parchment paper and set aside.
- Add the peanut butter, date puree, honey, coconut oil, and vanilla to a large pot.
- Heat to a low boil, stirring constantly. Once the mixture reaches a boil, immediately remove from the heat.
- Stir in the cocoa and salt, mixing to combine.
- Add the puffed wheat and stir, using a spatula, until fully coated in the peanut butter mixture.
- Turn the puffed wheat mixture out into the prepared baking dish and press into as even a layer as possible.
- Place the dish into the freezer and chill for at least ten minutes (or refrigerate for 30 minutes), then lift it out of the dish with the parchment paper and slice into bars.
- Store the bars in an airtight container at room temperature for a couple of days, or freeze up to three months.
Serving Size:8 bars
Amount Per Serving: Calories: 343Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 124mgCarbohydrates: 44gFiber: 4gSugar: 14gProtein: 10g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.