The Vegan No-Bake Dessert in 10 Minutes is yummy and has 175 kcal per serving. This dessert takes ten minutes to prepare. Serve this recipe at events, lunches, feasts, holidays, functions, celebrations, get-togethers, birthdays, or festivals. It contains rolled oats, medjool dates, peanut butter, unsweetened cocoa powder, maple syrup, vanilla extract, shredded coconut, salt, vegan dark chocolate, and coconut oil. We may pair these bars with almond milk, bananas, green tea, chocolate truffles, vegan cookies, hot chocolate, dried fruits, coffee, strawberries, mixed nuts, or vegan brownies. You may keep this Vegan No-Bake Dessert in 10 Minutes for seven days in the refrigerator.
STATS:
- Calories: 175 kcal
- Total Time: 25 minutes
- Cuisine: United States
- Serving Size: 1 bar
- Cooking Time: Nil
- Servings: 8 bars
- Course: Dessert
- Diet: Vegan
- Chilling Time: 15 minutes
- Preparation Time: 10 minutes
EQUIPMENT:
- Food processor
- Mixing bowl
- Spatula
- Knife
- Heatproof bowl
- Spoon
- 8-inch square pan
- Baking paper
INGREDIENTS:
DESSERT:
- One cup rolled oats
- 2 tbsp shredded coconut
- ⅛ tsp salt
- 1 cup soft Medjool dates
- Quarter cup natural peanut butter
- 1 tbsp maple syrup
- Two tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
CHOCOLATE DRIZZLE:
- 1 tsp coconut oil
- Half cup chopped vegan dark chocolate
INGREDIENT NOTES:
ROLLED OATS:
- Oats add structure and chewy texture to the bars. They make the dessert more filling and bind the ingredients together. Utilize quick oats, almond flour, or oat flour as per your choice.
MEDJOOL DATES:
- They bind the ingredients together and give natural sweetness. Dates make the structure sticky and give caramel-like sweetness. You may use raisins, prunes, or date paste as an alternative.
PEANUT BUTTER:
- Peanut butter gives creaminess and a rich nutty taste. It helps the mixture to stick together. You may include sunflower seed butter instead.
COCOA POWDER:
- It gives a strong chocolate taste without including sugar. You may use cacao powder as a substitute.
VEGAN DARK CHOCOLATE:
- We use it to drizzle on the bars to make them look better. It includes a rich chocolate finish as well. Use vegan chocolate chips as an alternative.
COCONUT OIL:
- Coconut oil makes the melted chocolate easy to drizzle on the bars. It sets the chocolate evenly. You may use cocoa butter as another idea.
INSTRUCTIONS:
MAKE THE BASE:
- First, include baking paper on the pan.
- Include oats in the food processor & pulse slightly.
- Then blend dates, peanut butter, salt, cocoa powder, maple syrup, vanilla, and coconut to combine them well.
- Now include the mixture in the pan and press firmly.
- Smooth the surface of the mixture with the help of a spatula.
MAKE CHOCOLATE DRIZZLE:
- In a heatproof bowl, include vegan chocolate and coconut oil.
- Melt the chocolate using a double boiler and make a smooth mixture.
ASSEMBLE BARS:
- Drizzle melted chocolate on the pressed mixture and let it spread naturally.
- Chill the bars for fifteen minutes and slice into 8 equal bars.
TIPS:
- To get the smooth texture in the dessert, use soft dates.
- Chill the recipe properly before slicing for clean bars.
- Avoid overheating the chocolate so it does not burn.
- Include more oats if you feel the mixture is too sticky.
STORAGE INFORMATION:
FRIDGE:
- Keep the bars in the vessel for seven days.
FREEZER:
- You may freeze this dessert in the box for 90 days.
FAQs:
Can I exclude coconut oil from the drizzle?
- Yes, skip it if you want the chocolate to be thicker.
Is chilling the bars important?
- No, but it helps them to set better.
Can I make the recipe double?
- Yes, use a large pan to make double the amount of bars.
Does this recipe contain gluten?
- No, if you include gluten-free oats.
NUTRITIONAL INFORMATION:
Calories: 175 kcal
Net Carbs: 18 g
Total Carbs: 22 grams
Fiber: 4 g
Protein: 4 grams
Iron: 1.7 mg
Calcium: 30 milligrams
Sodium: 45 mg
Potassium: 220 milligrams
Vitamin A: 20 IU
