These AMAZING Vegan Peanut Butter Cake Bars taste like a sinfully delicious treat, but they're actually super healthy for you! Only 66 calories each, gluten-free, sugar-free, oil-free, and low-carb.
These Vegan Peanut Butter Cake Bars are another one of those recipes that are healthy enough to eat for breakfast but taste like dessert.
Don't you love those?!
These heavenly bars are vegan, gluten-free, sugar-free, oil-free, and low-carb, but don't let all those buzzwords fool you - they are absolutely DELICIOUS and sure to be a crowd-pleaser.
Also, they are entirely made in a blender, so clean up is a breeze!
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Cost per serving: $0.38
Calories per serving: 66
Equipment you'll need: high-speed blender, 8x8 baking pan
Ingredients: makes 9 bars
1 cup gluten-free quick oats
1/2 cup Pb Fit (or peanut flour)
1 large yellow squash (200g)
1 cup granulated * (use discount code ANNIE for 20% off!)
1/4 tsp salt
1.5 tsp baking powder
1 tsp natural butter flavor
1 tsp vanilla extract
3/4 cup water (more if needed to facilitate blending)
*Or granulated sweetener of choice equivalent to 1 cup sugar
Method:
1. Preheat oven to 350F, spray 8x8 baking dish with non-stick cooking spray, and set aside.
2. Add oats to blender, and process until flour-like consistency is reached.
3. Add in remaining ingredients, and blend until smooth.
4. Pour batter into prepared baking dish, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Vegan Peanut Butter Cake Bars
Ingredients
- 1 cup gluten-free quick oats
- 1/2 cup peanut flour
- 1 large yellow squash (200g)
- 1 cup granulated Lakanto Monk Fruit Sweetener* (use discount code ANNIE for 20% off!)
- 1/4 tsp salt
- 1.5 tsp baking powder
- 1 tsp natural butter flavor
- 1 tsp vanilla extract
- 3/4 cup water more if needed to facilitate blending
Instructions
- Preheat oven to 350F, spray 8x8 baking dish with non-stick cooking spray, and set aside.
- Add oats to blender, and process until flour-like consistency is reached.
- Add in remaining ingredients, and blend until smooth.
- Pour batter into prepared baking dish, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
This looks FABULOUS! Would a white sweet potato work in this recipe instead of the squash?
I have never tried that, but I bet it would work! 🙂
How is the squash prepared before it is added to the recipe?
I just slice it into thick slices and put it in the blender with everything else ????
Another winner! Really loved this recipe -- rich and decadent tasting while deliciously moist. So simple to prepare too -- I mean just blend it all up together and pour, it really doesn't get any easier than that! I did sub date paste and a wee bit of maple syrup for the monk fruit sweetener, with excellent results. I know I'll be making this one often 😀
Hi Patience! So glad you loved this recipe!!! I love it too 🙂 Those substitutions sound delish! Thank you for your comment 🙂