I don't think I mentioned that a month or two ago, I switched to a mostly vegan diet. I try to eat totally dairy-free Sunday-Friday and then splurge on Saturdays. The result has been a 9-pound weight loss, fewer migraines and more energy. A lot of people picture this diet as being pretty much all lettuce, but I promise that isn't true. I still eat plenty of tasty treats and hearty meals. I'm going to start featuring more recipes and such on my blog and hopefully, starting next week, I'll participate in Choosing Raw's raw Wednesday challenge.
Sunday I decided I had to make something sweet and vegan to munch on this week. I found an easy recipe in The Joy of Vegan Baking, so I grabbed all the necessary ingredients from the store on our weekly run. The result is a sweet, delicious, peanut buttery dish of awesome.
I had some requests on Twitter for the recipe I used to make some vegan no-bake treats. (The requests were probably due to my incessant bragging over how good they are.) Here you go:
Peanut Butter Chocolate Bars
2 cups crispy rice cereal, crushed (or not, if you're lazy)
1 1/2 cups natural peanut butter (Smucker's creamy is the best)
1.5 cups confectioners' sugar (recipe calls for 2)
1/2 cup plus 2 Tbsp. Earth Balance, melted, divided
1 tsp. vanilla extract
1/2 cup (or more) vegan chocolate chips
1. Grease a 9x13" baking dish.
2. In a large bowl, combine the cereal, peanut butter, confectioners' sugar, 1/2 cup Earth Balance, and vanilla. Spread the mixture into the baking dish.
3. Melt together the chocolate chips and remaining 2 Tbsp. of Earth Balance in a small saucepan, double broiler, or the microwave. Stir constantly. When all is melted, spread the chocolate over the peanut butter mixture. Use a rubber spatula to even it out.
4. Let sit 1 to 2 hours. Cut into pieces and enjoy!
Makes 12 to 18 squares depending on how you cut them.
The pictures don't do them justice (mostly because they were taken with my cell phone). They are rich and tasty. The chocolate is an accent to the peanut butter.