Kosher for Passover Vegan Dessert – Chocolate and Peanut Butter Bars

Sometimes I like to shake up my system a little.

Anyone who knows me well knows that I can be very dedicated to my training routine and my nutrition plan. I don't veer right or left—only straight ahead (a bit like a mule, I know).

I train 7-8 times a week, eating only what Noam, my nutritionist, tells me to eat and only at the times she specifies.

True, it's not for everyone, but I set a specific goal for myself and decided that no matter what, I was going to achieve it.

As fate would have it, I chose a profession that is challenging because I deal with food and photography all day long. It's not easy to maintain a strict diet when you're a food blogger (at least I had the sense to choose a health niche).

But once a week, I eat one thing I really crave.

It could be a plate of hummus with fava beans in the Hatikva neighborhood, it could be an indulgent cake, or anything else I feel like. Just one single thing.

I think after the Seder night, I'll have that one thing, and it will contain plenty of chocolate and peanut butter.

Like this Kosher for Passover vegan dessert – chocolate and peanut butter bars that are so easy to make and very impressive to serve to guests during the holiday or just alongside coffee.

The base of the cake contains sugar-free puffed rice cereal, and you can replace them with half the amount of crushed Kosher for Passover cookies if you like.

So once a week, one treat, it's allowed, right?

But only once a week! 🙂

So how many calories in one bar?

Noam Bachar, the nutritionist, told me a secret: each square contains 200 kcal.

So don't go crazy!

Happy Spring Holiday!

Want quinoa and beet patties for 90 kcal per patty? Check them out here

Print

Kosher for Passover Vegan Dessert - Chocolate and Peanut Butter Bars

Prep time 10 minutes

Total time 14 minutes

Servings 16 squares

Ingredients

For the Base

• 400 g Brown rice puffs about 8-9 cups
• 2 tbsp Peanut butter stiff/all-natural type
• 1 tbsp Cocoa powder
• 100 g Margarine trans-fat free

For the Filling

• 600 g Dark chocolate
• 1 tbsp Cornstarch
• 2 tbsp Peanut butter
• 1 Square pan, 25 cm by 25 cm

Instructions

1. Start with the base.
2. Transfer the puffed rice to a blender—leave about 1 cup aside—and blend until you get grains like coarse flour.
3. Transfer to a bowl with all the base ingredients and mix well with your hands until a dough forms, slightly sandy and slightly sticky (don't forget to add the cup of puffed rice we set aside).
   
4. Press and flatten firmly into the pan and set aside.
   
5. Prepare the filling:
6. Melt the chocolate in the microwave or over a double boiler.
7. Add 2 tablespoons of soft peanut butter and the cornstarch, and mix well until you get a smooth filling with no lumps.
8. Pour the filling over the base, flatten it, and tap the pan lightly on the counter to remove any bubbles.
9. In a small bowl, melt 2 tablespoons of peanut butter in the microwave (or over boiling water).
10. Drizzle the liquid peanut butter over the warm chocolate filling.
    
11. Using a spreading knife or a fork, create swirls in the chocolate and peanut butter mixture.
    
12. Refrigerate for at least 4 hours.
13. Take out of the refrigerator at least half an hour before serving. Cut into squares and enjoy!