These vegan peanut butter bars are a simple and delicious no bake dessert that requires simple ingredients! Made without dairy, they are also gluten free and grain free!
Vegan Peanut Butter Bars
If you ever give me something with peanut butter in it, there is no doubt I’d be a huge fan of it. I love it for breakfast, eaten by the spoonful, or made into a dessert. These peanut butter bars have been my go-to dessert lately, especially when I want something healthier and refined sugar free.
A thick and chewy base, a gooey peanut butter filling, and all topped with something extra sweet. They are full of peanut butter flavor it is SO hard to stop at one!
Ingredients to make vegan peanut butter bars
For the base
- Shredded coconut– Also known as desiccated coconut/macaron style coconut. Be sure to use one that has no added sugar.
- Peanut butter– Smooth and creamy peanut butter, with no added sugar.
- Peanuts– Roughly chopped. If you use salted peanuts, you can omit the salt.
- Cocoa powder– Or cacao powder. Be sure to sift the cocoa powder if you notice any clumps.
- Salt– Just a pinch to bring out the sweetness.
- Agave nectar– Adds sweetness and helps keep the base chewy. Maple syrup can also be used.
- Water– As needed to loosen up the mixture.
For the filling
- Peanut butter– Smooth and creamy peanut butter.
- Agave nectar– Can substitute for maple syrup.
- Coconut oil– Refined coconut oil that has been melted.
- Salt– Brings out the sweetness.
For the topping
- Chocolate– Dairy free chocolate chips.
- Peanut butter– Smooth and creamy peanut butter.
- Espresso powder– Optional, but intensifies the chocolate flavor.
- Agave nectar– Makes the topping even creamier and melts in your mouth.
- Coconut oil– Holds everything together and helps the topping firm up.
How do you make no bake peanut butter bars?
Start by preparing the base. Combine all the ingredients into a food processor and process until a smooth dough remains. If the dough is too thick, add a little extra water. Next, transfer it into a 6-inch baking pan and press it into place.
Now, prepare the filling. Combine all the ingredients into a microwave-safe bowl and microwave until melted. Whisk together and transfer it onto the base of the bars. Refrigerate for at least 15 minutes, for it to thicken and become slightly firm.
Once the filling is firm, prepare the topping. Add the topping ingredients into a microwave safe bowl and microwave until melted. Once melted, pour over the top of the filling and the base, using a rubber spatula to spread out evenly. Refrigerate for at least 4 hours, or until the chocolate has firmed up. Finally, slice into bars and serve.
Tips to make the best vegan peanut butter bars
- To speed up the process, you can freeze the filling to let it firm up quicker. The same can be done for the topping, too.
- If you’d like to make these bars without peanut butter, you can use any nut or seed butter of your choice.
- For added texture, add some chopped nuts or seeds to the filling.
Storing and freezing vegan peanut bars
- To store: Leftover peanut bars can be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
- To freeze: Place the bars in a ziplock bag and store them in the freezer for up to 6 months.
More vegan Dessert recipes to try
- VEGAN PEANUT BUTTER AND JELLY CUPS
- MINI VEGAN PEANUT BUTTER CHEESECAKE
- VEGAN NO BAKE COOKIES
- 3 INGREDIENT VEGAN PEANUT BUTTER COOKIES
- 2 INGREDIENT PEANUT BUTTER FUDGE
Vegan Peanut Butter Bars
Ingredients
For Base:
- 1 1/4 cups Shredded coconut
- 1/3 cup Peanut Butter Smooth
- 1/3 cup Peanuts
- 1/4 cup Cocoa powder or cacao powder
- 1/4 teaspoons salt
- 4 tablespoons Agave Nectar or maple syrup
- 1 tablespoon Water
For Peanut Butter Filling
- 3/4 cup Peanut Butter Smooth
- 1/4 cup Coconut Oil Melted
- 1/4 cup Agave Nectar
- 1/8 tsp salt
For Topping:
- 3 ounces Vegan chocolate
- 1 tablespoon Peanut Butter
- 1/4 teaspoon Instant Espresso optional
- 1 tablespoon Agave Nectar or maple syrup
- 1/2 tablespoon Coconut Oil Melted
Instructions
- Prepare a 6- inch pan with baking paper and set aside.
- To prepare base, combine all ingredients in a food processor. Process until you get a mixture that is fine and sticky. If it is to dry, add a touch more Agave Nectar. If too wet, a more shredded coconut. Press mixture firmly into the base of your tin and set aside.
- To prepare Peanut Butter Filling, combine all ingredients in a microwave safe bowl. Microwave in 20 second intervals, stirring after each time. Continue this process until you get a smooth peanut butter mixture.
- Pour mixture over base and spread out using a rubber spatula. Chill for 1 hour.
- Prepare the chocolate topping by combining all ingredients in a microwave safe bowl and microwave in 20 second intervals, stirring after each time. Continue until you have a shiny and smooth chocolate mixture.
- Pour over your set peanut butter filling, and use a rubber spatula to spread out.
- Refrigerate for 4-6 hours, and then remove from the fridge and cut into squares.
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