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raw vegan chocolate peanut butter shortbread

No Bake Vegan Chocolate Peanut Butter Shortbread

Vegan, gluten free, refined sugar free, no bake bites. These are creamy, rich, and delicious. 

Course Dessert
Prep Time 3 hours
Total Time 3 hours

Ingredients

Shortbread

  • 125 g (1 cup) cacao butter
  • 65 g (1/3 cup) coconut oil
  • 225 g (1 cup) pitted dates
  • 260 g (1 cup) cashews
  • 100 g (1 cup) desiccated coconut
  • 2 Tbsp maple syrup
  • 2 tsp vanilla

Peanut Butter Layer

  • 250 g (1 cup) peanut butter
  • 50 g (1/4 cup) coconut oil
  • 1 Tbsp maple syrup

Chocolate Layer

  • 60 g (1/2 cup) cacao powder
  • 50 g (1/4 cup) coconut oil
  • 1 Tbsp maple syrup

Instructions

Shortbread Layer

  1. Melt coconut oil and cacao butter.

  2. Add all shortbread ingredients to a blender, along with the melted coconut oil and cacao butter. Blend until smooth.

  3. Press into a 9 x 9 inch pan.

  4. Place pan into freezer and leave for at least 45 minutes to harden.

Peanut Butter Layer

  1. Melt coconut oil.

  2. Mix in peanut butter and maple syrup.

  3. Pour onto shortbread, smooth out for even coverage.

  4. Place into freezer and leave for at least 45 minutes to harden.

Chocolate Layer

  1. Melt coconut oil.

  2. Mix in cacao powder and maple syrup.

  3. Smooth evenly of peanut butter layer.

  4. Keep in fridge until ready to eat.