Vegan Chocolate Peanut Butter Bars for Passover

Sometimes I like to shake up my routine a little.

Anyone who knows me well knows how committed I can be to my training and nutrition routines. No detours, no distractions—just straight ahead. Stubborn as a mule? Me? Maybe a little.

I train 7–8 times a week, eat only what Noam (my Israeli nutritionist) puts on my meal plan, and only at the times she specifies.

Sure, that level of structure isn't for everyone. But I set myself a specific goal, and I decided I'm going to reach it, come what may.

Of course, I picked a career that makes this especially challenging: I spend all day working with food and photographing it. Following a strict diet isn't exactly easy when you're a food blogger. At least I had the sense to choose a healthy-food niche.

But once a week, I eat one thing I really, truly want.

It might be a plate of hummus with fava beans in Hatikva (a neighborhood in Tel Aviv), a decadent slice of cake, or whatever else I'm craving. Just one thing.

I think my treat after the Passover Seder will involve plenty of chocolate and peanut butter.

Something like these vegan chocolate peanut butter bars for Passover. They're so easy to make, yet look impressive enough to serve to holiday guests—or just enjoy with a cup of coffee.

The base is made with unsweetened puffed rice. If you'd like, you can swap it for half the amount of crushed kosher-for-Passover cookies.

One treat, once a week. That's allowed, right?

But once a week! 🙂

So how many calories are in one bar?

Noam Becher, my nutritionist, let me in on a little secret: each square contains 200 calories.

So don't go overboard!

Happy Passover, and happy spring!

Want quinoa and beet patties with 90 calories per patty? Head here.

Vegan Passover Dessert—Chocolate Peanut Butter Bars

Prep Time 10 minutes

Total Time 14 minutes

Yield 16 squares

Ingredients

For the Base

• 400 g (14 oz) puffed brown rice about 8–9 cups
• 2 tablespoons peanut butter the firm, no-stir kind
• 1 tablespoon cocoa powder
• 100 g (3.5 oz) margarine with no trans fat

For the Filling

• 600 g (21 oz) dark chocolate
• 1 tablespoon cornstarch
• 2 tablespoons peanut butter
• 1 25 × 25 cm (about 10 × 10-inch) square pan

Instructions

1. Start with the base.
2. Set aside 1 cup of the puffed rice. Put the rest in a blender and grind until it resembles coarse flour.
3. Transfer to a bowl with the remaining base ingredients. Mix well with your hands until you have a slightly sandy, slightly sticky dough. Don't forget to add the cup of whole puffed rice you set aside!
   
4. Press the mixture firmly into an even layer in the pan and set aside.
   
5. Now make the filling:
6. Melt the chocolate in the microwave or in a heatproof bowl set over a pot of hot water.
7. Add 2 tablespoons of soft peanut butter and the cornstarch. Stir well until the filling is smooth and free of lumps.
8. Pour the filling over the base and spread it evenly. Gently tap the pan on the counter to release any air bubbles.
9. Melt 2 tablespoons of peanut butter in a small bowl in the microwave, or in a heatproof bowl set over a pot of boiling water.
10. Drizzle the melted peanut butter over the warm chocolate filling.
    
11. Use a butter knife or fork to swirl the peanut butter into the chocolate, creating a marbled pattern.
    
12. Refrigerate for at least 4 hours.
13. Remove from the refrigerator at least half an hour before serving. Cut into squares and serve.