Peanut Butter Rice Cake Picnic Chocolate Bars (Vegan)
These fun and simple Peanut Butter Rice Cake Picnic Chocolate Bars are a great spin on a much-loved chocolate bar, made with just 6 basic ingredients. They are naturally vegan, gluten-free and a good source of protein and fibre.
I love re-making classic chocolate bars, and so this is a fun and wholesome spin on the classic picnic bar (without the raisins but with all the crunch) made with just a handful of ingredients. The result is a rich and chocolate, peanut buttery and crispy bar that is so fun to make. These are made in collaboration with my friend Michelle from @run2food on Instagram and this time we paired up to swap chocolatey recipes.
Why will I love these bars?
These bars are so good:
- Chocolatey, crispy and crunchy
- Peanut buttery and salty
- With a delicious texture
- Made with just 6 ingredients
- With fibre and protein
- Sweetened with maple syrup
- Naturally dairy-free, egg-free and vegan
- Gluten-free
- With nut-free options
- Topped with flaky sea salt
- Made with rice cakes – you won’t tell!
- Requires no baking
- Great for snacks and meal prep
- Ideal for dessert
- Use your favourite dark or milky chocolate
- Everyone will love them
- Ready in about 20 minutes or less
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the bars:
- Runny smooth peanut butter: I use Pip&Nut or Manilife as they only contain nuts and salt.
- Maple syrup: for sweetness. Or you can use agave syrup.
- Rice cakes: I actually use lentil cakes from Kallo as it’s what I had in the cupboard but any salted (or unsalted) plain rice or corn cakes work.
- Peanut butter powder: this is great for adding protein and a simpler alterative to vegan protein powder. But, you can use vanilla or peanut flavoured protein powder, too.
- Peanuts: roasted and chopped up for added crunch inside the bars and save some for on top, too.
- Dark chocolate: I use Raw Halo buttons as they are made with simple organic ingredients.
- Salt: for flavour and for sprinkling on top.
Are these gluten-free and nut-free?
These are naturally gluten-free (just check your rice cakes). To make them nut-free, it will change the flavour, but swap the peanut butter for sunflower seed butter or tahini, swap the peanuts for more rice cakes or seeds and then the peanut butter powder for nut-free protein powder.
How do I make them?
These are easy to make in a few steps:
- Combine the peanut butter and syrup: until smooth.
- Crush up the rice cakes and add to the bowl: with the PB powder.
- Stir well and tip into a tin: press down firmly.
- Freeze until set solid: and then remove and slice into bars.
- Melt the chocolate: and dip each bar into the chocolate.
- Sprinkle with some salt and chopped peanuts: and set in the fridge.
How long will they last?
These will keep for 5-7 days in the fridge in a sealed container or 1 month in the freezer. Allow to thaw for a few minutes before eating.
What other recipes can I try?
For more no-bake chocolatey snacks:
- Mocha Caramel Date Bark
- Chocolate Date Caramel Apple FroYo Bites
- Chocolate Raspberry Brownie Bark
- Chocolate Coconut Flapjack
- Chocolate Orange Brownie Protein Bars
Peanut Butter Rice Cake Picnic Chocolate Bars (Vegan)
These fun and simple Peanut Butter Rice Cake Picnic Chocolate Bars are a great spin on a much-loved chocolate bar, made with just 6 basic ingredients. They are naturally vegan, gluten-free and a good source of protein and fibre.
Ingredients
- 60g runny smooth peanut butter
- 60ml maple syrup
- 4-5 rice cakes (30g)
- 40g peanut butter powder (or protein powder)
- 50g roasted and chopped peanuts (plus extra for on top)
- 100g dark chocolate, chopped small
- Flaky salt
Instructions
- Line a 9x5-inch loaf tin with parchment paper.
- Add the peanut butter and maple syrup to a bowl and stir to combine.
- Break up the rice cakes with your hands into the bowl and add the peanut butter powder and peanuts. Stir to a sticky mix.
- Pour into the tin and press down firmly to make a compact layer. Place in the freezer for 1 hour to set.
- Add the chocolate to a heatproof bowl and warm over a pan of simmering water until melted.
- Remove the bars from the tin and slice into 5 pieces. Dip each one into the chocolate, allowing the excess to drip off. Place on a parchment lined tray and sprinkle with some chopped peanuts and flaky salt (while the chocolate is still wet).
- Allow to set in the fridge for 10 minutes and then enjoy.
- Keep leftovers in a sealed container in the fridge for 5-7 days or in the freezer for 1 month. Enjoy frozen or allow to thaw for 30 minutes.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Peanut Butter Rice Cake Picnic Chocolate Bars so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With picnic love x
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