Vegan Chocolate Dessert Wonderbars

It’s hot out here. And I mean, not like, Whoof! I’m sweaty after this run! hot. I mean, Maybe don’t go outside with the dogs today or they might die hot. Like, at 3pm it was 105* outside.

But I wanted a project to do today, so enter: the no-bake sweets. Normally I make an icebox cake, but since going dairy-free last December, that’s kind of a no-go (for now).

So, I made a new dessert: Vegan Chocolate Wonderbars!

 

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Dairy-free, egg-free, delicious, no-bake treats that remind me of brownie batter smushed between pie crusts. These treats are

Easy to make
Moist
Chocolatey
Nutty
Heat-free
Adaptable

And absolutely perfect to make when you’re a bit crunched for time but need something sweet to eat!

The recipe is basically from Running With Spoons, but I was lucky that the gist of it was adaptable to work with what I had in my pantry.*

*I should say have left in my pantry because one thing that I forgot about living in the middle of nowhere is that you get bugs occasionally. And we get ants. And I got ants in my pant(s)ry and it killed alllllll of my baking supplies and I’m still working on replenishing.

Grr. 

No-Bake Chocolate Dessert bars
Vegan, No-Bake Chocolate Dessert Wonderbars
Print Recipe
Vegan-adaptable chocolate wonderbars taste like fudge brownie batter in between two pie crusts. They're absolutely delicious!
Servings Prep Time
12 2x2" squares 20 minutes
Cook Time Passive Time
0 minutes 1 hour
Servings Prep Time
12 2x2" squares 20 minutes
Cook Time Passive Time
0 minutes 1 hour
No-Bake Chocolate Dessert bars
Vegan, No-Bake Chocolate Dessert Wonderbars
Print Recipe
Vegan-adaptable chocolate wonderbars taste like fudge brownie batter in between two pie crusts. They're absolutely delicious!
Servings Prep Time
12 2x2" squares 20 minutes
Cook Time Passive Time
0 minutes 1 hour
Servings Prep Time
12 2x2" squares 20 minutes
Cook Time Passive Time
0 minutes 1 hour
Ingredients
For the Crust
For the Filling
Servings: 2x2" squares
Instructions
For the crust:
  1. In your food processor, add all the ingredients for your crust.
  2. Pulse until they form a nice crumble that sticks together when you pinch it.
  3. Reserve 1/2 cup of crust and set aside. Line an 8"x8" pan with parchment and press evenly to form your bottom layer.
For the filling:
  1. Don't bother to clean your processor bowl or blade, tbh. In the bowl, add your dates and cocoa powder. Pulse until the blended, adding water as needed until the ingredients combine in to a paste. When it happens, it'll be magic, and you'll know what it looks like!
  2. Spread the paste on top of your crust, flattening it and pressing it with your clean hands, or a spatula coated with cooking spray. I found it easiest to sprinkle the filling with the set-aside crust to act as a buffer between the goo and my hands.
  3. Set the pan in the fridge for at least an hour, for everything to firm up and set.
  4. Cut in to 2" squares. Store covered in the fridge for a few days-- but trust me, they won't last that long!
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