Peanut Butter Sandwiches

the perfect chocolate treat; no added sugar and only 145 calories per serving

Peanut Butter Sandwiches

These Peanut Butter Sandwiches are a dream come true for any peanut butter chocolate loving vegan.

They include all the usual suspects: cocoa, agave syrup, coconut oil, almond milk and peanut butter.

I love this recipe because of its simplicity in terms of preparation and ingredients. With almost no dirty dishes to clean afterwards, I had these in the oven in less than 20 minutes after I got started.

And the result is pure perfection. The slight bitterness of the dough perfectly balances out the rich creamy filling. As soon as I took my first bite I thought they tasted exactly like Reese’s Peanut Butter Cups.

Only better for you. As always, these treats are 100 % vegan, low in saturated fat, sodium and calories.

16 servings


  • 190 grams all-purpose flour
  • 65 grams unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 50 grams agave syrup
  • 75 grams coconut oil, melted
  • 1 teaspoon vanilla extract
  • 80 milliliters almond milk
  • 25 milliliters almond milk
  • 130 grams peanut butter


  1. Preheat the oven to 375 degrees F (190 degrees C) and line a 9-inch baking pan with parchment paper.
  2. In a small bowl mix together the flour, cocoa powder and baking powder.
  3. In a separate bowl beat the agave syrup, coconut oil, vanilla extract and almond milk. Stir in the flour mixture, then knead lightly with your hands. Set aside.
  4. To make the filling, stir together the almond milk and peanut butter.
  5. Separate the dough into two parts and roll them about 1/2-inch thick. Place the bottom layer into the baking pan, spread with a layer of filling and cover with the remaining dough. Press firmly together.
  6. Bake for about 7 to 9 minutes. Remove from the oven and let it cool in the pan. When cool, slice into 16 to 20 pieces.

View Nutrition Facts

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