Name: NO-BAKE BUCKWHEAT PEANUT BUTTER ENERGY BARS
Yield: 15 -16
Ingredients: 1 1/2 cup puffed buckwheat / oats / rice etc; 1/3 cup peanut butter *; 1/4 cup +2 tbsp maple syrup or agave syrup **; 1/3 cup dark chocolate chips (optional 70% cacao); additional; 1 tsp cinnamon; 1 tsp cocoa; 1/2 tsp ginger; raisins; chia seeds or flax seeds

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No-bake peanut butter energy bars: 3 ingredients, vegan and gluten-free!
This recipe is very simple and requires only 3 ingredients + dark chocolate (optional) and it’s customizable!
Peanut butter, puffed cereals (buckwheat, rice, oats etc) and maple syrup or agave are the essential ingredients. Add cinnamon, vanilla or ginger for a hint of flavor.

These buckwheat peanut butter energy bars are chewy, slightly salty and literally melt in your mouth. If few words, they won’t split you molar tooth as it happens with some crispy stalls (horrible memories!).
If you increase the amount of syrup, you will get slightly crispier bars but also more delicate and crumbly.

The no-bake buckwheat peanut butter energy bars are perfect as an after workout snack, they are also rich in proteins and good fats. Try them at breakfast soaked in milk or yogurt or make a granola out of them ( check my beloved CRUNCHY GRANOLA here).
I love to soak them in warm milk, so the chocolate melts and peanut butter release its flavor. It tastes like heaven!

I do not know about you, but I prefer to have snacks always ready to put in my bag when I go out to avoid cases of acute hysteria due to momentary low blood sugar. I’m not a nice person when I’m hungry, trust me!
In summer, I recommend you keep the bars in the refrigerator (in a container or a zip bag) so that you can bring them with you without smearing your favorite bag!
When I feel too lazy (read hungry), I like to have some breakfast ready in the morning because I hate (laws forbid) to wasting precious minutes of sleeping to cook soma porridge. My granola clusters and these no-bake buckwheat peanut butter energy bars are my salvation!

This recipe is flexible and versatile, so you can replace agave or maple syrup with any other liquid sweetener, such as malt rice syrup or barley malt syrup ( if not gluten free) that are more popular in Europe.
You can also replace the puffed buckwheat with any other puffed cereal.

These no-bake energy bars are saving time, easy and versatile recipe. Rich in proteins and healthy fats and it’s also refined sugar-free
Only heat the liquid ingredients in a non-stick frying pan, add the puffed buckwheat and the recipe is ready! As simple as that and there is no need to turn on the oven ( so it’s perfect for those unbelievably hot summer days).

The No bake buckwheat peanut butter energy bars are

vegan
gluten free
oil free
chewy and slightly salty
rich in proteins
easy and fast, no-bake required ( no need to turn on the oven )
perfect before and after sport
perfect to calm hunger
for breakfast or as a snack
perfect for summer
basic recipe with only 3 ingredients
melt in your mouth
suitable for children
cholesterol free, egg free, lactose-free, soy free, flour free

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Stampa

NO-BAKE BUCKWHEAT PEANUT BUTTER ENERGY BARS

These NO-BAKE BUCKWHEAT PEANUT BUTTER ENERGY BARS are vegan + gluten free. 3 ingredients + chocolate. Easy recipe for a healthy breakfast or snack.

Category Breakfast, Snack

Cucina Vegan Gluten Free

Porzioni 15 -16

Calorie 109kcal

Beauty Food Blog

Ingredienti

1 1/2 cup puffed buckwheat / oats / rice etc
1/3 cup peanut butter *
1/4 cup +2 tbsp maple syrup or agave syrup **
1/3 cup dark chocolate chips - optional 70% cacao
additional
1 tsp cinnamon
1 tsp cocoa
1/2 tsp ginger
raisins
chia seeds or flax seeds

Istruzioni

Line an 8x8 inches baking pan with parchment paper.
Heat a nonstick skillet over medium heat and pour agave syrup and peanut butter.
Reduce heat to low and stir with a wooden spoon.
When the syrup and peanut butter are softened and melted, turn off the heat and add the puffed cereals.
Stir well to combine so that all puffed cereals will be covered with syrup and butter. Heat back on the heat for 30 seconds if necessary.(If you prefer, transfer the mixture to a high basin.)
Transfer the mixture to the baking pan and cover with another sheet of parchment paper (see photo). Press down well with your hands or with a spatula to make the mixture as compact as possible. It’s important it’s packed well or the bars can crumble when cutting.
Place in the refrigerator to cool for 5 <g class="gr_ gr_126 gr-alert gr_gramm undefined Punctuation only-del replaceWithoutSep" id="126" data-gr-id="126">minutes,</g> then cut into bars with a large-bladed knife or use a mold for cookies. (See photos).
If you're making the energy bars (not the cookie bars), drizzle the glaze over the mixture with a teaspoon. Let cool and cut into squares or bars.
You can warm up and compact the remaining dough (if you used the mold) or have it as granola.
For the chocolate glaze: Heat the chocolate in a bain-marie bath or the microwave for 30 seconds. Whisk and reheat until melted (see picture). Dip the cookie-like bars into the melted chocolate and let cool.
Store puffed buckwheat energy bars in a glass jar or container with lid in the refrigerator or in a cool place.
They remain fresh for 2 weeks in the fridge or 2 months in the freezer.

Note

*You can sub with almond butter
** Use a certified gluten free malt syrup if needed.

Tried this recipe?Menziona / Mention @beautyfoodblog or tag #beautyfoodblog!

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