Dandelion Root Chocolate & Peanut Butter Oat Bars: No Bake!
My sister in law Gloria loves dandelions - especially dandelion pesto with a cold glass of sparkling Prosecco. But recently she spread her wings and learned how to actually harvest - and bake - with dandelion root. A thrilling experience as you can see!

And now she has a new love, these No Bake Dandelion Root Chocolate Peanut Butter Oat Bars! (Still with Prosecco). After all, the combination of chocolate peanut butter goodness and buttery sweet oatmeal comes packed with the amazing health benefits of dandelion root! She'd heard that dandelion root can be useful in treating arthritis and wanted to see if they would help a particularly achy hip. (Read more about their many nourishing and healing abilities here.) And the amazing thing about these bars is that you can't taste the dandelion roots at all. Plus they are gluten-free! What’s not to love?  

You can make them WITHOUT peanut butter too! The version above just poured the chocolate over the top.

We set out on a glorious spring day with spade and basket in hand. Finding an ideal bushy candidate, we gathered the dandelion greens up in hand (like you would for a ponytail) then dug deep into the ground AROUND the root first. Once you’ve loosened the root from the surrounding soil, then and only then do you carefully pull as much of the root out as you can. Gloria got herself a pretty good one!

After you’ve done the work of harvesting and washing your roots, these No-Bake Chocolate Peanut Butter Oat Bars only take 15 minutes to put together! . But first things first, you have to give them a good soak and wash. Then you'll peel any rough blackish bits off, then pile them into the food processor for a good whirring.

You'll need about half a cup of dandelion (about 4 good sized roots). You can also add ground dandelion root powder - I go into more detail in this Dandelion Root Chocolate Bites recipe here. You'll simply add the chopped dandelion or dandelion root powder to your oat mixture.Then after assembly all you have to do is wait for them to set for two hours hour {forever!} before they’re ready for indulging! Oh and you'll need that glass of Prosecco!

Dandelion Root Chocolate & Peanut Butter Oat Bars

Approx. 1 Dozen


Oat Layer:

  • 8 tablespoons of finely chopped Dandelion Root
  • ¾ cup butter (or coconut oil)
  • ½ cup packed light brown sugar 
  • ¼ tsp sea salt
  • 1 tsp vanilla extract
  • 3 cups quick cooking oats

Chocolate Peanut Butter Layer:

  • 1 & 1/4 cups semisweet or dark chocolate chips
  • 1 cup creamy peanut butter  


  1. Line an 8x8”square baking dish with parchment paper, set aside.

Oat layer:

  • Melt butter in a medium saucepan over medium heat.
  • Stir in chopped dandelion root, brown sugar, vanilla and sea salt. Stir well until sugar dissolves.
  • Turn heat to low and add oats. Cook on low for about 5 minutes.

Chocolate & peanut butter layers:

  1. In a large, microwave safe dish, melt your peanut butter. Stir and heat in 30 second intervals until completely melted and smooth. 


  • Press half of your oat mixture into the bottom of your prepared baking dish with a greased spatula. (Save the rest for the topping).
  • Pour the peanut butter slowly over the bottom layer. Let settle.
  • Meanwhile in another microwave safe dish melt your chocolate chips, about 1 -2 minutes. Gently stir to mix - but don't overdo it. 
  • Pour half of the melted chocolate over the peanut butter. Let settle. 
  • Crumble the remaining oat mixture over the chocolate & peanut butter layer. Gently press it into place.
  • Pour over the rest of the melted chocolate over the top.
  • Cover and refrigerate for at least 2 hours or overnight.
  • Let the bars warm up a bit before cutting into squares and serving.
  • Store in an airtight container in the refrigerator.