Dining

No-Bake Vegan Mylk Chocolate PB&O Squares

September 14, 2021

To celebrate the launch of Purdys new line of vegan chocolates, Rachel McKinley, Purdys master chocolatier and baker, has kindly agreed to share her incredible recipe for No-Bake Vegan Mylk Chocolate PB&O Squares, Rachel’s No-Bake Vegan Mylk Chocolate PB&O Squares; they’re creamy, oh-so peanut buttery, packed with healthy ingredients and—best of all—the oven stays off! It’s a delicious, satisfying snack you can make in an instant. Enjoy! —Vita Daily

Rachel’s No-Bake Vegan Mylk Chocolate PB&O Squares

300g (about 2 cups) roasted and salted cashews
155g (about 10) large Medjool dates
50g (about 1/3 cup) large flake oats
2 tbsp water
1 tsp vanilla extract
1/8 tsp salt
275g + 92g (about 1 + 1/3 cups) peanut butter, divided
190g (about 4.5 bars) Vegan Mylk Chocolate, chopped
1 tsp flaky sea salt (optional, for sprinkling)

Peanut Butter Base: Add cashews, dates, oats, water, vanilla, and salt into the food processor. Blend well to combine (it will take a while!). Stop occasionally to scrape down the top and sides. The mixture will start to ball up around the blade and become crumbly and soft. Once you’re able to squeeze a clump in your hand and it holds together you can stop blending. Empty the mixture into a mixing bowl.
TIP: If the mixture becomes warm, let it cool down to room temperature before proceeding (you can speed this up by spreading the mixture out on a metal sheet pan to cool). Once cooled, add it in a mixing bowl. Add 275g of peanut butter and stir with a spatula to combine*. *NOTE: This can be done in the food processor, but you risk overheating the mixture which can cause the oils from the nuts to separate. If you do use the processor, make sure to pulse in brief increments and stop once combined. Press the peanut butter mixture onto a parchment paper-lined 9×5 loaf pan. Place it in the fridge to set while you prepare the chocolate topping.

Chocolate Topping: In a microwave-safe bowl, heat the Vegan Mylk Chocolate in the microwave in 20-30 second intervals until smooth. Mix in the remaining peanut butter until well blended. Take out the peanut butter base from the refrigerator. Slowly pour the chocolate topping over the peanut butter base. Optional: sprinkle some sea salt over top of the chocolate layer. Put the loaf pan in the freezer for at least half an hour (or leave it overnight) to set. Cut it into squares (you can decide on size).

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