No Bake Chocolate Peanut Butter Bars (Vegan, Gluten-Free, Healthy)
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These no bake chocolate peanut butter bars are vegan, gluten-free, and healthy! Enjoy a creamy peanut butter base coated in a rich chocolate glaze. They are made with just six ingredients in under 30 minutes. These bars are a perfect for a post-workout snack, healthy dessert, or afternoon treat!
Calling all peanut butter lovers! These healthy dessert bars were made just for you. Are you ready for a soft and chewy, peanut buttery bar topped with a creamy chocolate glaze? It sounds naughty, but it’s oh so nice! While most chocolate peanut butter bars are made with highly processed and sugar-laden ingredients (like powdered sugar and butter), this recipe is free of those. That’s right – this dessert contains NO refined sugar or dairy at all.
These no bake chocolate peanut butter bars are:
- Soft & chewy
- Lightly sweet
- Vegan
- Gluten-free
- Grain-free
- Dairy-free
- Peanut buttery
- Refined sugar-free
- Low carb
- Keto-friendly
- Ready in under 30 minutes
What ingredients are in gluten-free vegan chocolate peanut butter bars?
These healthy chocolate peanut butter bars are made with only 6 ingredients.
- Peanut Butter. This recipe would not be complete without peanut butter, of course! We’ll use a natural creamy peanut butter as the main ingredient in these bars. It provides healthy fats and plant-based protein.
- Coconut flour. Coconut flour is a nice ingredient because it’s low in carbs yet high in fiber. Also, it is known to keep blood sugars stable and promote healthy digestion.
- Maple syrup. All desserts require a sweetener, and this one is no exception. However, maple syrup is used instead of the overly processed sugar alternatives. A high-quality maple syrup contains manganese, zinc, iron, calcium, and potassium.
- Cacao powder. Either cacao powder or cocoa powder can be used in this recipe. Cacao powder is rich in fiber, iron, and magnesium.
- Coconut oil. Coconut oil is an ingredient used in the chocolate topping. You can use either unrefined or refined oil. Unrefined coconut oil has a deeper coconut flavor while refined coconut oil has practically no coconut flavor at all.
- Vanilla extract. A dash of vanilla extract adds a hint of vanilla flavor to the peanut buttery base. Don’t skip out on this ingredient!
How to make no bake chocolate peanut butter bars
For the full recipe, scroll down to view the recipe card below.
First, create the peanut butter layer by combining peanut butter, coconut flour, maple syrup, and vanilla extract in a large bowl. Fold the ingredients until evenly incorporated.
Second, line a pan with parchment paper. Press the peanut butter layer into the base of the pan.
Next, create the chocolate layer by combining cacao powder, maple syrup, and melted coconut oil. Whisk the ingredients together until smooth. Note: the mixture will thicken while whisking.
After, pour the chocolate layer over the peanut butter layer. Spread evenly across the pan. Store in the freezer for 15 minutes to set. Then, slice and enjoy.
Kaylie’s tips
- Use a high-quality creamy peanut butter. I used MaraNatha No-Stir Organic Creamy Peanut Butter which is one of my absolute favorites! You can also use almond butter or cashew butter. If you have a nut allergy, sunflower seed butter is a great alternative.
- Add salt if your peanut butter is unsalted. A dash of salt is almost essential in dessert recipes. It balances the sweet flavor of all other ingredients. Be sure to add it if you are using unsalted nut butter.
- Use parchment paper. If you don’t already use parchment paper, you should start! It makes life in the kitchen so much easier. Parchment paper allows you to simply lift desserts out of the pan once they are ready. You no longer have to worry about desserts/baked goods sticking to the pan or tirelessly scrubbing them during clean-up.
- Want to make keto chocolate peanut butter bars? Use sugar-free maple syrup instead. Additionally, you can substitute half of the coconut flour with blanched almond flour if you want to make this recipe more low carb.
- Store these bars in the refrigerator. Simply add them to an airtight container and place in the refrigerator. They will keep fresh for 1-2 weeks.
- Can you freeze these bars? Yes! They can be stored in the freezer for at least one month. Just be sure to thaw them a bit before consuming.
More healthy chocolate peanut butter recipes:
- Chocolate Peanut Butter Bliss Balls
- Homemade Chocolate Peanut Butter Cups
- Peanut Butter Banana Oatmeal Cookies
- Vegan Peanut Butter Blossoms
More no bake dessert bars:
- No Bake Vegan Brownies
- Vegan Scotcheroos (Special K Bars)
- No Bake Cookie Dough Bars (Vegan, Gluten-Free)
- Vegan Snickers Bars
- No Bake Almond Butter Cookies
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No Bake Chocolate Peanut Butter Bars (Vegan, Gluten-Free, Healthy)
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8–12 bars 1x
- Category: Sweets
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Description
These no bake chocolate peanut butter bars are vegan, gluten-free, and so healthy! Enjoy a creamy peanut butter base coated in a rich chocolate glaze. It’s made with six low carb ingredients in under 30 minutes.
Ingredients
Peanut Butter Base:
- 1 + 1/2 cup creamy peanut butter
- 1 cup coconut flour (see notes for almond flour or oat flour*)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt (if peanut butter is unsalted)
Chocolate Topping:
- 1/3 cup cacao powder or cocoa powder
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil**
Instructions
- Peanut Butter Base: Add peanut butter, coconut flour, maple syrup, vanilla extract, and salt (if needed) to a large bowl. Mix to evenly combine the ingredients.
- Line a square pan or a loaf pan with parchment paper. Press the peanut butter dough across the pan in an even layer.
- Chocolate Topping: Add cacao powder, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.
- Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan.
- Freeze the bars for 15 minutes to set. After, slice and enjoy!
Notes
- *Flour: If you don’t have coconut flour, you can use almond flour or oat flour instead. However, the amount of flour will need to be adjusted. Almond flour contains more moisture, so you will probably need to use more than 1 cup. Oat flour is a bit drier, so you will probably need to use under 1 cup. Feel free to adjust the amount as needed until you get a good texture.
- **Coconut oil: If your coconut oil is solid at room temperature, add several spoonfuls to a bowl and microwave it for 30 seconds. Measure 1/4 cup and proceed with the recipe.
- Pan size: Use a square pan or a loaf pan. A square pan will create thinner bars, while a loaf pan will create thicker bars.
- How to store: Keep the bars stored in the refrigerator in an airtight container.
- Nutrition info: The nutrition information below reflects a 12 bar batch. Depending on the pan you use, the recipe may be sliced into 8, 12, or 16 bars.
Nutrition
- Serving Size: 1 bar
- Calories: 316
- Sugar: 14g
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 24.5g
- Fiber: 6g
- Protein: 10g
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I have a coconut allergy. Is there anything I can use in place of the coconut flour and coconut oil?
Hi, Marissa! Yes, but the recipe will be a little different. Use almond flour instead of coconut flour. It has more moisture than coconut flour, so you may need to use an extra spoonful or two just to make the dough less sticky. For the chocolate topping, simply use melted chocolate chips. Enjoy! 🙂
A good, easy recipe. I replaced the syrup with honey and the oil with melted butter. It turned out great.
Thank you so much, Tammy! Enjoy 🙂
Easy to make and the coconut oil makes it very tasty for me. Thank you for the healthy replacement for peanut butter cups, lol
Thank you so much, Paul! 🙂
Made these last night and couldn’t resist this morning… I ate it for breakfast! Oops 😬
Lol! Thank you, Sandy! So glad you enjoyed them 🙂
Hi! I want to try this recipe but do you think melted coconut sugar will work?
Hey, Kei! This recipe requires a liquid sweetener, like maple syrup. I am not sure how melted coconut sugar would work… I have never tried such a thing! If you don’t want to use maple syrup, other liquid sweeteners include agave nectar, honey, coconut nectar, and date syrup. You should have good results with any of those. 🙂
I made these today and they turned out perfect! Was just wondering if I had to store these in the refrigerator or if they can sit out in a container on the counter?
Thank you, Leslie! 🙂 I typically store mine in the refrigerator and let them sit for 10-15 minutes at room temperature before enjoying. If you want to, you can keep them on the counter though. I recommend storing the bars in an airtight container to maintain freshness. As long as you don’t live in a super hot and humid climate, they will be perfectly fine. Enjoy! xo
Made these with my friend…Turned out delicious!!
Hey, Naomi! Thank you so much! Happy to hear you and your friend enjoyed this recipe 🙂
my chocolate seemed loose on top. Did i do something wrong ?
Hey, Cheryl! Did you freeze the bars? You have to freeze them afterwards for the chocolate to set. Also, did you use real maple syrup?
Is the maple flavor very strong? Thank you!
No, it just acts as a sweetener! I would not considered these “maple flavored” 🙂
Can you use almond flour?
Hi, Chelsea! Yes, you can use almond flour instead. I find almond flour to be a little more bitter than coconut flour, though. They might be a little less sweet. 🙂
Will powdered peanut butter (PB2) work?
I recommend sticking with traditional peanut butter! Powdered peanut butter has a different consistency and fat content.
What other alternative flours can be used instead of coconut flour? Would Oat flour be good?
Hi! Almond flour or oat flour also work well 🙂 You may need to slightly adjust the amount of the peanut butter or maple syrup since a different flour is being used. If they are a little bit too dry, just add an extra splash of maple syrup or extra peanut butter. Enjoy!
Could I use self rise white flour?
Hi, Jennifer! You cannot use regular flour because regular flour is not safe to consume raw. This poses a risk for salmonella. Only coconut flour, almond flour, and oat flour can be safely used for no-bake recipes.
My I substitute coconut oil with other oil which has neutral taste?
It needs to be coconut oil! But there are two types of coconut oil: unrefined and refined. Unrefined has a coconut flavor and refined does not have any flavor. It has a neutral taste 🙂