These no-bake peanut butter chocolate pinwheels make the perfect chilled after dinner-treat during the warmer months. They don’t require baking, easy to make and are healthier than your average chocolate-based treat!
I’ve always thought that chocolate and nut butter make the most amazing flavour combination for healthier desserts. Especially when I’m thinking of no-bake desserts that require very few ingredients and a straight forward method.
This no-bake peanut butter chocolate pinwheels recipe has been on my blog since 2018, and I must admit that up until recently I had completely forgotten about it! This tends to be the case when I’m busy thinking up new recipe ideas that I forget to appreciate old gems like this one. I’ve decided to revisit some of my older recipes so they don’t get forgotten about by filming them, taking new shots for the blog and just giving them the appreciation they deserve!
Why I love making these no-bake peanut butter chocolate pinwheels:
Since these pinwheels require no baking, these cookies are perfect for hot weather when you want to avoid turning on the oven and heating up the kitchen. Although it’s June now, we haven’t been so lucky in the UK so far with the hot weather, but I’m being optimistic and hoping this will change soon!
The recipe is easily adjustable. For example, I’m using peanut butter here, but I’ve also made these no-bake peanut butter chocolate pinwheels using almond butter and hazelnut butter too. You can also swap out maple syrup for other liquid sweeteners like honey or rice syrup.
Unlike with baked goods, I always find that no-bake recipes have a unique, appealing texture that is chewy and soft, which can be a pleasant change from the typical crunchy or crumbly baked cookies. These no-bake peanut butter chocolate pinwheels are no different – they have a soft, fudgy chocolate exterior and a smooth nut butter filling.
These no-bake peanut butter chocolate pinwheels are also vegan, dairy-free and gluten-free, making them a great option for those with certain allergies/intolerances. They’re also a lot healthier than your typical sweet treat. Made with wholesome ingredients like oats, cocoa powder and nut butter.
What you need to make these no-bake peanut butter chocolate pinwheels:
Oat flour – I make my own by blending oats (any kind) into a fine flour using a high speed blender. Oats make the perfect base for no-bake recipes like this one! Use gluten-free oats to make the recipe gluten-free.
Cocoa powder – to add a rich chocolatey taste as well as lots of antioxidants.
Maple syrup – this will work as a glue to help everything hold together, as well as adding much needed sweetness to balance out the bitter notes from the cocoa powder.
Coconut oil – this will also help hold everything together, but also make your pinwheels rich and decadent.
Peanut butter – this will make up the main ingredient in the ‘swirl’ part of these no-bake peanut butter chocolate pinwheels. I also added a splash or maple syrup to add some sweetness and a pinch of salt to enhance the taste.
How to make these no-bake peanut butter chocolate pinwheels:
-
To make the chocolate layer – In a large bowl, mix together the oat flour, cocoa and salt, then mix in the maple syrup, vanilla and melted coconut oil. You should end up with a dough consistency.
-
Roll out between 2 pieces of parchment paper to about 1cm thickness.
-
To make the peanut butter layer – Mix the peanut butter, peanut butter, vanilla and salt in a bowl, then spread onto the chocolate layer.
-
Roll up carefully and tightly. Wrap in plastic wrap and chill for 2 hours in the fridge or 30 minutes in the freezer before slicing.
-
Store in the fridge in an air-tight container for up to a week or at room temperature (in cooler climates) for up to 4 days.
How to store your no-bake peanut butter chocolate pinwheels:
You can store your no-bake peanut butter chocolate pinwheels in the fridge for up to 1 week for a chilled firmer cookie, which would be perfect on a warm day. Or if you want a softer, fudgier consistency, you can store them in an air-tight container at room temperature for up to 4 days. However, this will only work in cooler climates. If your kitchen it warm, they’ll be too soft at room temperature.
These no-bake peanut butter chocolate pinwheels are:
- Vegan
- Gluten-free
- Made with healthier ingredients
- No-bake
- Great as a healthier dessert
- Great as a on-the-go snack
- A good source of protein (4g protein per pinwheel)
- A good source of healthy fats from the nut butter
- Packed with antioxidants in the cocoa
- Easy to make
- Taste so delicious!
No-Bake Peanut Butter Chocolate Pinwheels
Ingredients
- 150g oat flour*
- 40g cocoa powder
- 80ml maple syrup
- 60ml coconut oil melted
- 1/4 tsp salt
For the peanut butter filling
- 120g smooth peanut butter**
- 2 tbsp maple syrup
- Pinch of salt
Instructions
- To make the chocolate layer - In a large bowl, mix together the oat flour, cocoa and salt, then mix in the maple syrup and melted coconut oil. You should end up with a dough consistency.
- Roll out between 2 pieces of parchment paper to a rectangle.
- To make the peanut butter layer - Mix the peanut butter, maple syrup and salt in a bowl, then spread onto the chocolate layer.
- Roll up carefully into a tight cylinder. Chill for 2 hours in the fridge or 30 minutes in the freezer before slicing.
- Store in the fridge in an air-tight container for up to a week or at room temperature (in cooler climates) for up to 4 days.
Notes
Nutrition
If you liked this no-bake peanut butter chocolate pinwheels recipe, you may also like:
- Peanut Butter Chocolate Oat Cups
- Peanut Butter Cookie Dough Bars
- Chocolate Peanut Butter Oat Cups
- 5-Ingredient No-bake Peanut Butter Brownies
These look incredible! I don’t generally have pinwheels, but I think this would be the perfect starter! The peanut butter layer must be so ooey-gooey inside. I know I’d love it!
As a coeliac Oats is in my NO GO list. So not really gluten free. Could I use coconut flour instead.
I use gluten-free oats. I haven’t tried coconut flour so I can’t say for sure how it will work out.
I love them! Thank you for sharing yet another amaxing recipe 🙂
So glad you liked them 😀 xx
Hi, how much vanila is neded for the chocolate layer? Looks great, thanks for sharing!
How long would they store in the fridge?
They’ll keep for up to a week in the fridge 🙂
I have just tried these with coconut flour and they were a total fail I switched the whole idea to a baked cake instead because it didn’t give the right dough consistency at all:/ I’ve tried it before with the oat flour and it was perfect!
Hi Bee – unfortunately changing the recipe will lead to a different outcome. I find coconut flour a lot dryer than other flours and that’s probably why it didn’t work. It may not seem like a big deal, but changing just one ingredient can mess up the whole recipe.
What can the coconut oil be replaced with?
Hi Kavita 🙂 You can use butter or a dairy-free butter alternative too.
I have a coconut allergy. Any other substitutions you can think of? Will ghee or butter work?
Hi Natalie 🙂 Yes butter will also work!