Peanut Butter Snack Squares

Peanut butter snack squares from The High-Protein Vegan Cookbook are a wonderful snack for kids and adults. They are not too sweet and remind me of a cross between a granola bar and snack cake. 

I’ve mentioned this several times before but I’ll say it again. One of the things I love most about this job is connecting with others around the world, whether that’s readers/friends or blogging peers. It’s so fun when a new cookbook comes out, and my friend Ginny from Vegan in the Freezer has a fabulous new cookbook. Ginny and her publisher have agreed to share one of the recipes with us. 

It seems like my kids are always asking for a snack, so I was excited to try the Peanut Butter Snack Squares. My daughter and I made them after school this week. They were very easy to make and loaded with nutrition. If there are no nut allergies in your school they would be great for lunch boxes too. 

If you’re interested in The High-Protein Vegan Cookbook you can find it wherever books are sold. You can find it on Amazon (this is an affiliate link, which means I make a small commission when you shop through it) HERE. 

How to Make Peanut Butter Snack Bars

Start by whipping coconut sugar and peanut butter together for 5 minutes. 

The peanut butter mixture will lighten up and after adding a splash of vanilla it will smell amazing. 

Now we add the dry ingredients. Wholesome whole wheat flour and chickpea flour are used here. Chickpea flour is a higher protein flour. 

Next add in the oats, peanuts, and chopped dates and fold together. Press this dough into a greased 8-inch baking dish and in about 20 minutes you’ll have a tasty snack! 

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Yield: 16 squares

Peanut Butter Snack Squares

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Lightly sweetened peanut butter, date, and oat snack bars are like a less sweet granola bar meets snack cake. They make a delicious snack or breakfast treat.

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Ingredients

• 1/2 cup coconut sugar
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3/4 cup whole wheat flour
• 1/4 cup garbanzo flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup old-fashioned oats
• 1/2 cup dairy-free milk
• 1/2 cup peanuts
• 1/2 cup dates, pitted and chopped small

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish.
2. Mix the sugar and peanut butter with a hand or stand mixer on medium speed for 5 minutes. Mix in the vanilla. Add the flours, baking soda, and baking powder and mix on medium speed. Add the oats and mix for a few seconds. This will be stiff. Add the milk and mix on medium until just combined.
3. Fold in the peanuts and dates and make sure everything is well incorporated.
4. You can use your hands to press the dough lightly into the prepared dish. Bake for 15 to 20 minutes or until lightly golden brown.
5. Place on a wire rack to cool. Cut into sixteen squares and store in the refrigerator.

Notes

This recipe was reprinted with permission from the author and The Countryman Press.

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  High-Protein Vegan Cookbook

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 206Trans Fat: 0gSodium: 195mgCarbohydrates: 23gFiber: 3gSugar: 10gProtein: 7g