Vegan Chocolate PB Date Bars
Prep time
Total time
Recipe type: Snack
Serves: 6 bars
  • 1½ cups medjool dates
  • ¼ cup roasted unsalted peanuts
  • 2 Tbsp powdered PB
  • ¼ tsp salt
  • ¼ cup dairy free mini chocolate chips
  1. Place dates, peanuts, salt, peanut butter, and 2 tbsp of chocolate chips in the bowl of a food processor. Pulse until a sticky dough is formed. The texture should be uniform and hold together when pressed.
  2. Line a loaf pan with parchment paper. Transfer the dough to the loaf pan, pressing down with your fingers to flatten to the bottom of the pan. Sprinkle remaining chocolate chips on top and press slightly into dough.
  3. Refrigerate until firm, at least an hour.
  4. Using a sharp knife, cut into 6 bars. I like to store mine in the fridge, but you're welcome to leave them at room temp as well for up to a week.
Recipe by My Modern Cookery at