These vegan peanut butter chocolate chip buckeye bars are so rich and peanut buttery! The best flavor combination ever. Gluten free and naturally sweetened!
Happy Thursday, friends! What’s new?! I’m almost to the weekend after my first full week with my kindergarten nuggets, and I am more than ready for some chill time! Don’t get it twisted though, it’s been an insanely fun week.
Plus, BUCKEYE FOOTBALL SEASON BEGINS TONIGHT.
I’ll be celebrating with a pan of vegan peanut butter chocolate chip buckeye bars, ya know, to support my team.
As many know, OSU’s mascot is a buckeye nut, which is weird and kind of lame, but I’ve come to embrace it at this point. Mostly because it’s also one of the BEST little sweet, rich, poppable desserts ever, featuring everyone’s favorite flavor combo – chocolate and peanut butter.
Tons of dreamy combinations exist in the dessert world (looking at you, peanut butter and jelly and cookies and cream!), but lets be real. Nothing, and I mean NOTHING, can even come close to the bliss that is chocolate and peanut butter put together.
I may or may not be drooling currently.
So, because today is the literal kickoff of buckeye football, I knew I wanted to make another buckeye themed treat, highlighting peanut butter + chocolate. They’re based on my favorite bar recipe, and simply packed with peanut buttery goodness. I love how bars with that base come out every single time – I’ve made into gooey cookie and banana versions, too!
These vegan peanut butter chocolate chip buckeye bars may top all the others. Is anybody surprised? Again, chocolate and peanut butter going on, here.
My favorite bars always start with chickpeas! Blended with almond milk into a smooth mixture, they provide the gooey base. We need a little bit of flour to tighten up the batter – I almost always use banana flour, but if you have trouble finding it, oat flour, buckwheat, and chickpea flour should all work great here, too.
Next, you need date paste for rich sweetness and some unsweetened, all natural peanut butter for that pure, nutty flava!
Finally, the chocolate. I used a vegan chocolate bar for this batch and roughly chopped it into chunks, but chips always work great, too. Use whatever you have on hand! These vegan peanut butter chocolate chip buckeye bars take about 50 minutes in the oven, which yes, will feel like an eternity and like you just might die of impatience waiting for a warm square of peanut butter chocolate heaven. But I promise, you’ll make it, and it’ll be more than worth it.
After baking, make sure you let them cool for at least a half hour before cutting. They’ll firm up a lot as they cool, and you don’t want them to fall apart all over the place! Unless that place is into your mouth, in which I fully support attacking the pan with a fork.
These are almost TOO good. There is no way one can ever go wrong with this flavor combination and with this base bar recipe. The addition of peanut butter is so rich and gooey, while the chocolate takes the decadence over the top. They’re almost too much to handle!
So, put your pajamas on, bake up a batch of vegan peanut butter chocolate chip buckeye bars, and get ready to cheer for the bucks! I’ll be lucky if I’m awake until halftime, because I’m 80 years old.
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!