No-Bake Peanut Butter Cup Bars (Vegan)


Can you guess who requested these?

PB-bars

When it comes to desserts, my husband’s favorite combination is peanut butter and chocolate. We have quite an arsenal of peanut butter and chocolate recipes in our home already, including homemade peanut butter cups and peanut butter chocolate chip blondies, but this time around, I wanted to make something even easier.

And these bars fit the bill.

They can be whipped up with just about 15 minutes of effort, without turning on the oven or filling up individual wrappers. Just pour the layers into a pan, then freeze, slice, and serve!

Of course, if peanut butter isn’t your thing, these bars can be easily adapted by using almond butter, cashew butter, or even sunflower butter for a nut-free filling. (You could use ground sunflower seeds to make the crust, too.) The options are endless, so feel free to get creative!

No-Bake Peanut Butter Cup Bars (Vegan)
Makes about 15 bars

Ingredients:

Chocolate Crust:

3/4 cup ground almond meal
2 tablespoons cocoa powder
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
Pinch of sea salt

Peanut Butter Filling:

1/2 cup creamy natural peanut butter
3 tablespoons pure maple syrup
1 tablespoon melted coconut oil
Pinch of sea salt

Chocolate Topping:

1/4 cup cocoa powder
1/4 cup melted coconut oil
3 tablespoons pure maple syrup

Directions:

Line a standard loaf pan with parchment paper and set it aside. In a medium bowl, stir together all of the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.

To prepare the filling, you can use the same bowl to stir together the peanut butter, maple syrup, coconut oil and salt. Depending on whether you’re using salted or unsalted peanut butter, you may want to add more salt to taste. Store-bought peanut butter cups are quite salty, so I like to add a generous pinch of salt to mimic that flavor. Remove the crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. Return the pan to the freezer to set.

PB-bar-layers

Rinse the mixing bowl, and use it again, if you like, to make the final layer. Combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, and return the pan to the freezer to set until firm, about an hour or two.

Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size. Store them in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month. (The bars become very firm if frozen for too long, so I prefer serving them from the fridge after the initial firming-up time.)

cut-bars

4.81 from 42 votes
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No-Bake Peanut Butter Cup Bars (Vegan)
Quick and easy bars that taste like your favorite chocolate peanut butter cups!
Servings: 15
Author: Detoxinista.com
Ingredients
Chocolate Crust:
  • 3/4 cup ground almond meal
  • 2 tablespoons cocoa powder
  • 2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • Pinch of sea salt
Peanut Butter Filling:
  • 1/2 cup creamy natural peanut butter
  • 3 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • Pinch of sea salt
Chocolate Topping:
  • 1/4 cup cocoa powder
  • 1/4 cup melted coconut oil
  • 3 tablespoons pure maple syrup
Instructions
  1. Line a standard loaf pan with parchment paper and set it aside. In a medium bowl, stir together all of the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.
  2. To prepare the filling, you can use the same bowl to stir together the peanut butter, maple syrup, coconut oil and salt. Depending on whether you're using salted or unsalted peanut butter, you may want to add more salt to taste. Store-bought peanut butter cups are quite salty, so I like to add a generous pinch of salt to mimic that flavor. Remove the crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. Return the pan to the freezer to set.
  3. PB-bar-layers
  4. Rinse the mixing bowl, and use it again, if you like, to make the final layer. Combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, and return the pan to the freezer to set until firm, about an hour or two.
  5. Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size. Store them in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month. (The bars become very firm if frozen for too long, so I prefer serving them from the fridge after the initial firming-up time.)

Notes:

  • As always, if you don’t care for coconut oil, you can try using real butter as a substitute, as it also solidifies when chilled. (But, the recipe won’t be vegan anymore.)
  • You can also try using honey or coconut nectar, instead of maple syrup, if you prefer.

Enjoy!

Reader Feedback: What’s your favorite flavor combination when it comes to desserts? I personally love mint + chocolate anything.

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

205 thoughts on “No-Bake Peanut Butter Cup Bars (Vegan)

  1. Tom @ Raise Your Garden

    All men love peanuts butter, right? And I’m a man who loves loves loves peanut butter! Sending this recipe to my wife to make me for Father’s Day. hehe.

    Now my wife, she loves the mint/chocolate combo like you.

    Reply
    1. Megan Post author

      I’m not a huge fan of agave nectar, as it can have a higher fructose content than high fructose corn syrup, however, it should work fine in regards to flavor. You might just want to use a little less than what is called for in this recipe, as I find it tastes sweeter than maple syrup. Luckily, you can taste as you go! πŸ™‚

      Reply
      1. Laila

        Thanks for this! Love this recipe. I’ve made it so many times now. I used fresh dates instead of the maple syrup for the base and blitz everything in a food processor.

        Reply
  2. Theresa

    Megan,

    as always, these look terrific! I recently started a low FODMAP diet and I’m so happy to see that I can make these. My favorite combo is chocolate and peanut butter, too. But a close second is chocolate and coconut!

    Reply
  3. Janet

    Can’t find a true natural peanut butter that I like? I like Jiffy Natural but it really isn’t natural. Any suggestion. I also am not liking almond butter. Is sunbutter a closer taste?

    Reply
    1. Amy

      Janet, real natural peanut is just smashed peanuts, so you aren’t likely to find a large difference between brands. Many grocery stores have machines that you can use to grind your own peanut butter.

      Reply
    2. Melissa

      Try making your own.. Just dump peanuts in a food processor and turn it on and let it go. Try adding salt or honey or syrup (as it’s mixing) to alter the taste.

      Reply
    3. Abbi*tarian

      My favorite natural PB is “Trader Joe’s Creamy Salted from unblanched peanuts” that are roasted. I really prefer PBs made from roasted peanuts as to raw, whereas my best friend greatly prefers ones made from raw. Maybe you have a preference to one or the other, too? I don’t know which Jif uses as they’re website just says peanuts, but maybe knowing that distinction will help you find a natural PB you love. I hope that’s helpful!

      Reply
    4. Sherry

      Just as Abbi mentions above — Trader Joe’s all natural PB is my fav. If you don’t have a TJ’s by you, a distant second is Smucker’s all natural which you could find in most grocery stores. I agree with the others, too, another option is making your own — very easy.

      Reply
    5. Betsy

      I love Costco’s brand Kirtland Natural Peanut Butter it’s delicious and made all in the USA from Valencia Peanuts.

      Reply
  4. Sarah

    Oh my goodness seriously yummy!! Thank you so much for yet another amazing recipe! πŸ™‚ I’m guessing I can double it and use an 8×8 pan? My favorites have all been mentioned here – chocolate/mint, chocolate/coconut, chocolate/pb – with the addition of *chocolate/raspberry*!! πŸ™‚

    Reply
    1. Megan Post author

      Yes, I think doubling it should work fine! Just make sure you taste each layer as you go, to make sure the flavor is to your liking– sometimes doubling certain ingredients can affect the flavor slightly.

      Reply
      1. Faye

        It’s not good forum why is that? You would think if ratios were the same… But they never are quite the same for me lol,

        Reply
  5. Jeanette

    Sunflower butter is SOOO much more tasty than almond butter!! Try Trader Joes..its delicious!!!

    Reply
    1. Megan Post author

      Nope, sorry! I don’t work with xylitol, so I wouldn’t even know where to start. Please let us know if you have any success, though!

      Reply
    2. Christine

      Hi Tracy,
      Xylitol has a 1:1 conversion with white sugar. And the conversion of maple syrup to sugar is 1:2. In this recipe, the crust requires 2 Tbsp of maple syrup, replace that with 4 Tbsp of xylitol. The filling and topping both require 3 Tbsp of maple syrup, so use 6 Tbsp of xylitol in each. I hope this helps!

      Reply
      1. Heather

        Hi! I just wanted to let you know it does not work with xylitol! I just tried it and because it’s granulated, nothing sticks together:(. So I took the crumbly mess that should have been the bottom crust, added some almond butter (I can’t remember how much, 1/2 cup?) and one egg, mixed it all up and made them into cookies. Baked for about 10 min and they are tasty! Oh, also added some cacao nibs:)

        Reply
        1. Barbara

          One should never substitute liquid sweeteners for powder ones (and vice-versa) in raw recipes, learned that… I also have that as a rule when baking: when rrcipe asks for sugar, I use only powder substitutes (xylitol, coconut sugar…) and when it’s liquid, I always have maple, honey and rice syrup around. Stevia is not for me πŸ˜‰

          Thank you for the recipe Megan! They are chilling in the freezer now!!!

          Reply
  6. Beth S.

    CACAO POWDER – WILL IT WORK? I’m low on cocoa powder, but have an unopened bag of raw cacao powder. May I substitute the cacao powder for the cocoa powder? I have no experience using cacao powder, so any tips anyone can give me would be appreciated! At any rate, Megan, thanks for the easy recipe using a bar technique rather than having to go to the trouble of making actual “cups”. I’ll be using sunbutter because I recently began eating according to Paleo guidelines. Thanks all for any tips you can give me!!!

    Reply
    1. Megan Post author

      Yes, raw cacao powder can be used interchangeably with cocoa powder– they pretty much taste the same to me, and the raw version has more antioxidants!

      Reply
  7. Sophia

    (Non-vegan combination) Chocolate and parmesan cheese. For a vegan version, you might be able to mimic the savoury/umami flavouring with chocolate and white miso. I like hazelnut, prunes, and unsweetened chocolate (the prunes sweetened the chocolate and at the same time, intensifies the chocolate flavour), with a little bit of cinnamon.

    Reply
  8. lucy

    oh i would love to try them:) they on my list..to do for weekend, any ideas how can i subtitute almond meal (alergy:() thank YOU

    Reply
    1. Megan Post author

      You could try using shredded unsweetened coconut (with dates or extra coconut oil to help hold the crust together) or ground sunflower seeds.

      Reply
  9. Natalie Voytac

    Could you please tell me where I can find nutritional info for this recipe? It looks delicious!

    Reply
    1. Megan Post author

      I don’t provide nutrition information, as I don’t like to encourage calorie counting, but you can calculate any info you need using a free website like Fitday.com or MyFitnessPal.com.

      Reply
  10. Jennifer

    Love your site!

    I was looking at your Peanut Butter Cup recipe – I am curious – do you have a coconut filling recipe that would work so it would be more Mounds Bar, than Peanut Butter cup?

    Thanks so much for all the amazing recipes!

    Reply
  11. Samantha

    I was wondering if there is anything that can be substituted for the ground almond meal and if Biscoff spread will work in place of the peanut butter? I have a son with peanut and tree nut allergies and am always trying to find ways to make treats for him that are nut free but still are tasty.

    Reply
    1. Samantha

      Nevermind about the substitute for the almond meal. I should have read the whole thing first. LOL
      I am still wondering about using the Biscoff spread still. Biscoff is made from a type of cookie and is also completely vegan for anyone wondering. πŸ™‚

      Reply
      1. Megan Post author

        I’ve never tried Biscoff spread, but I think any type of nut butter concoction would work in the filling. Since I believe the Biscoff spread already contains sugar (and cookies?) you might need less sweetener in the filling than this recipe calls for.

        Reply
  12. Brianna

    I just made this recipe and is in the freezer chilling. For the crust I never let it set in the freezer and it seemed to work fine. Also a little tip when spreading the crust on the parchment paper. I had a hard time t first because the mixture kept sticking to my hands, so i dabbed my fingers in a little bit of coconut oil and it worked great to keep it from sticking to my hands! Can’t wait to see how it tastes!!!

    Reply
  13. Abbi*tarian

    Thank you for this!! Dark chocolate & PB is my favorite, but I have so many seconds with dark chocolate & one I don’t yet see mentioned here is with hot chilis :0)!

    Reply
  14. Jamie

    I made these this evening and they are wonderful!! The entire family loved them and hubby who is not a huge fan of chocolate – asked for a second piece. Thank you!!

    Reply
  15. Tandis

    Yum! I am totally making this tomorrow. I really like that it doesn’t call for dark chocolate baking bits. I love peanut butter and jelly. Simple, but delish!

    Reply
  16. kezia

    I agree with your husband peanut butter and chocolate is the best. My husband is allergic to peanuts so i have to sneak mine in! I have read a lot of bad stuff about peanuts but i have just decided to embrace my love of it and aim for organic sugar free stuff – so thanks for being a fellow peanut butter advocate:)

    Reply
  17. Reesa

    Sorry, I know this isn’t your job. I’m wondering if you or your readers know a substitute for the coconut oil. I’m allergic but these look so yummy! Thanks for. Any advise you might have!

    Reply
    1. Megan Post author

      Real butter is a substitute for coconut oil, if you can tolerate dairy. (But then these treats won’t be officially vegan anymore!)

      Reply
  18. Natalie

    Megan–these are dangerous! I subbed flax meal for almond meal since I didn’t have any on hand, and they are so good! They’re barely set up yet and I already have a row and a half devoured. All the layers of flavor go so well together. You’re brilliant, lady!

    Reply
  19. Daniela

    These came out so good! I had to substitute because of various allergies. I ground pecans in my food processor in place of the almond meal. And I used a combination of ghee and cocoa butter in place of the coconut oil. I agree with salting up the peanut butter ( I used unsalted to start with)….it really brings out the flavor. These are plenty sweet, but not too sweet- just perfect. Thanks for the recipe.

    Reply
    1. Megan Post author

      Aw, thanks Marlena! It’s my new headshot for the book– we got our wedding photographer to take it. πŸ™‚

      Reply
  20. Lisa

    Hi there! I’ve made and devoured two batches of this recipe. They are amazing! I’ve been grain free, sugar free and low carb for quite sometime and it’s so exciting to find desserts that actually taste good.
    I just wanted to share my substitutions: maple syrup is too high in carbs for me, so I swapped it for melted unpasteurized honey. I also used 1/2 the amount suggested. Turned out fantastic! Also the second time I made it, I didn’t have enough cocoa powder is I subbed melted dark baking chocolate squares. I liked it better than my first batch.
    Anyways – thank you so much for these wonderful recipes!

    Reply
  21. Living Outside of the Box

    We finally tried them–they are excellent! We preferred the top and middle layer, and may skip the bottom one and do another top layer on the bottom next time. Or perhaps just grind the almond to butter to make a smoother texture crust? Anyway–thanks for the great recipe!

    Reply
  22. Heather

    What a delicious combination! I made these bars last night and halved the amount of maple syrup and they tasted great! The only thing that happened is that when I went to cut them, the top layer of chocolate broke off. Maybe I left the pb layer in the freezer too long to set? (~1 hr) Any tips?

    Reply
  23. Collette

    I am going to make these tomorrow with Sunday dinner. I am like your husband and love everything with the combination of peanut butter and chocolate!

    Reply
  24. Kristie

    Love this! The filling was so yum I had to lick the spoon. I used flaxseed meal as I had run out of almonds

    Reply
  25. Aimee

    Hi Megan
    Made these today and they are delish! I substituted rice malt syrup for the maple but one problem was the peanut butter layer didn’t stick to the bottom crumb layer. Any ideas?

    Reply
    1. Megan Post author

      Hmm… maybe try pressing the peanut butter layer directly on top of the crust without chilling it first, so they stick together better?

      Reply
    1. Megan Post author

      You can grind your own whole almonds in a food processor to create almond meal, or you can buy it prepared at a store like Trader Joe’s.

      Reply
  26. Ashley

    These are delish! I am doing weight watchers so I substituted the peanut butter for the peanut butter powder and it really slimmed down the points + values!

    Reply
  27. Theresa

    Made these on friday and scarfed them down !! Megan, these are INCREDIBLE!! One of the best things I’ve made from this site.

    Reply
  28. lynne

    I tried these this weekend, and was thrilled that they turned out exactly like the picture! Yay! Delicious, nutritious, and easy…..the kitchen trifecta! Love that you have photos of each step…makes it easy to be sure I’m on the right track.

    Reply
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  30. Katie

    Tried these on the boyfriend last night and he LOVED THEM. I did too – thank you so much for all these recipes – I haven’t tried a bad one yet!

    Reply
  31. Marlene

    Hi Megan thank you for sharing this amazing recipe. This is was my first time making one of your recipes. I can’t believe how great they taste. My family loves them too. Easy to make and delicious. πŸ™‚

    Reply
  32. Monica

    This looks delicious, I am new to your blog and I’m loving every bit of it. one question, do you use unsweetened cocoa powder? Thanks!

    Reply
  33. [email protected]

    I have a serious love affair with the chocolate and peanut butter combo. Can’t wait to try your version–mine is very similar but I have never tried almond meal in the bottom layer–anxious to try.

    Reply
  34. Valerie

    These were awesome and so easy to make! I did add 1 tsp. of vanilla to the peanut butter mixture but otherwise made as written. My kids loved them and didn’t care that they were “healthy” πŸ™‚ I also did make my own almond flour using the TJ’s slivered blanched raw almonds and – surprise – my Baby Bullet! Thanks for a great recipe! I bet these would be cute made in a mini muffin tin, too – for that “peanut butter cup” appearance.

    Reply
  35. Holly

    Megan, you are a genius!! I made, ur, ah devoured these last night!! Most divine treat I have made in years! I can’t thank you enough for all your work and for sharing your brilliant ideas!! You made my day, week, month!! :). I will definitely be taking these to my next family get together!

    Reply
  36. Kinnon

    I am 27 weeks pregnant and was craving something sweet and chocolately tonight. I just took these bars out of the freezer and enjoyed a piece and they’re delicious! I subbed almond butter for peanut butter as that was all I had on hand. Thank you for sharing your tasty treats!

    Reply
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  38. Sian

    These are so good! It’s fathers day tomorrow in the Uk – hopefully I can save some of these for my husband! I substituted the maple for agave – delicious!

    Reply
  39. charla

    Delicious!! Just made a double batch for Father’s Day for my non diary, non gluten kids! Thank you, Megan, for giving me so many wonderful healthy options.

    Reply
  40. Heather

    These are amazing!! I made them for Father’s Day and have already had a few before my husband could get to them. Thank you for the wonderful recipe!

    Reply
  41. The Slapdash Sewist

    These are awesome! Thank you so much for the recipe. I halved the maple syrup in each layer and added 10 drops liquid stevia to each layer to reduce the sugar, and did half coconut oil/half butter in the chocolate topping (because I found the coconut flavor interfered with the chocolate PB heaven *just* a touch). This is a go-to for me!

    Reply
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  43. Sarah

    Made these for my dad who loves Reeses cups when he came to visit, and they were absolutely delicious! Very rich and very satisfying! LOVE them. Thanks for the recipe!

    Reply
    1. Megan Post author

      You can make your own, but it’s also available at Trader Joe’s, if you have one in your area.

      Reply
  44. Karen

    Oh, maaan, all these peanut butter & chocolate recipes look way too good! I look forward to trying them all (and am afraid I will eat more than my fair share of them, which is the dangerous part)!

    Reply
  45. Tracey

    I’m beginning to question almond flour because evidently is causes major inflammation. Anyone else have a comment about this? If so, what do you use? I’m just not a big fan of coconut flour.

    Reply
  46. Tanya

    These are amazing! I substituted brown rice syrup for maple because that is what I had on hand, and they were still sweet enough for my palate. This is the best treat I have made in a long time! Thanks!

    Reply
  47. Marilyn

    I made these last night and not are they only easy to make but absolutely delicious !! I grabbed chunky peanut butter by mistake and used it they still turned out great . I am so glad I found this site I’m a Vegan and have found so many good receipes

    Reply
  48. Jennifer

    These are delicious! I made them according to the recipe as written – I love how easy they are! No-bake is huge for me this time of year and being able to use one bowl made this a no-brainer to try. They are delicious!

    Reply
  49. Pingback: Vegan update and a recipe | July Body

  50. Huvs

    ive made these twice already. So easy with everything done just by hand. The freezing in between is pretty optional i found, if youre careful not to physically spread the topping but rather pour it on top evenly. Also i used crunchy peanut butter and found it looked even better. I used a four by four inch tupperware and didnt even line it because when frozen it is pretty easy to unstick it off by just pulling back the sides. Now the only thing that bugs me is that i just got to learn about the alfatoxins in peaunut butter ( and apparently in other types of nuts) which apparently there is no way to get rid of even by freezing so ill have to go easy on this treat and make them just once in a while. But boy did they look great and tasted just as great. Thank you for an impressive yet easy recipe!

    Reply
  51. Natalie

    I made these….DELICIOUS & so easy! But….the maple syrup didn’t solidify, it leaked out of the top layer and was in between the top layer and the PB layer as well as leaking out….

    Any suggestions? Ideas?

    Reply
  52. Melissa

    My 10 yr old daughter has a huge sweet tooth that includes peanut butter cups. We made these together and she loved them! It was great being able to show her that using natural ingredients are better tasting and of course healthier than anything you can buy in a package. Thanks for the recipes! My family also loves the Paleo (vegan) chocolate chip cookies.

    Reply
  53. Pingback: Vegan No-Bake Peanut Butter Bars | Veggie Balance

  54. Pam

    HI! These are great! I made a version of my own based off of yours I was wondering if you minded if I posted your site on mine? (blog and website). I will post my recipe but also put a link to yours because they are a variation of yours! Thanks so much!!!!

    Reply
  55. Karen Negrete

    Hi Megan!

    I just found your website a few weeks ago and I AM HOOKED!!

    For the Peanut Butter Bars, can I used Red Palm Oil instead of real butter?

    Reply
    1. Megan Post author

      I’ve never worked with red palm oil, but I assume it would work! Let us know how it goes for you.

      Reply
      1. Karen

        I made them and the red palm oil works but doesn’t seem to totally freeze like the coconut oil does. The red palm oil taste is similar to Ghee but with lots more nutrients. Does palm shortening work like coconut oil? Can you recommend a coconut oil that doesn’t have a strong taste and still has the health benefits.

        Thanks, Megan. You rock!

        Reply
        1. Megan Post author

          I’ve never worked with palm shortening, so I can’t be sure how it works in relation to coconut oil. I personally love the taste of unrefined coconut oil, but I’ve heard that the refined version has practically no coconut flavor, if you want to give that a shot.

          Reply
  56. melissa

    These are FABULOUS!!! They are my new favourite raw desert, & so easy to make! Thanks for another great recipe πŸ™‚

    Reply
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  58. Patricia Buchanan

    Unfortunately the overall taste is COCONUT then chocolate and peanut butter. Maybe I used the wrong kind of coconut oil?

    Reply
    1. Lana Z

      Or, maybe try a different type of peanut butter. Maranatha makes an incredibly flavorful, delicious, organic peanut butter. I made these and they were an absolute hit!

      Reply
    1. Megan Post author

      I always use unrefined coconut oil, but I do love the taste of coconut. I’ve heard the refined version is almost tasteless.

      Reply
  59. Carolyn

    Absolutely incredible (as usual)!!! I made homemade PB cups very similar to this recipe that were also delicious, but I prefer this recipe because the almond flour mixture tones down the overall richness/sweetness. Also, I used coconut PB which was all the more satisfying! Thank you for sharing this wonderfully simple and delicious treat!

    Reply
  60. Sydnee

    After eyeing this recipe EVERY time I browsed this blog for the past few weeks–and seeing as PB + chocolate is my ultimate favorite–I finally decided to up and make these bars one afternoon. Oh my goodness, they were delicious!!! Everything about them was perfect! I especially loved how each layer was slightly different and yet they all paired together perfectly. I was thinking (and desperately hoping!) that my dad wouldn’t care too much for them but much to my disappointment, he loved them!
    I was out of maple syrup so I had to substitute raw honey, and that did give them a bit of a honey flavor, but it didn’t alter the texture or make these bars any less delectable! I will definitely be making these again. Thanks for the awesome recipe, Megan!

    Reply
  61. Anna

    This was the first (of many) recipes I have tried from here and let me just tell you…if you’re thinking about making them JUST DO IT!!!! They really are that good. We made ours with home made almond butter instead and it was just delicious. Will make these a go to for dinner parties when I need to razzle and dazzle an audience. Thank you!! Looking forward to trying more!

    Reply
  62. Fallon

    Wow, these are pretty special! I too love any peanut butter/chocolate combo so these are absolute heaven! And with only 5 natural ingredients, you can’t go wrong! I’ve made them twice now and they’ve disappeared as quickly as they came together! I’ve surprised even the most conventional eater in my office πŸ™‚
    The recipes on this blog are just genius! I’ve also tried the cauliflower pizza crust and avocado truffles. Can’t wait to try the vegan mac’n’cheese! I can see many of these recipes becoming permanent fixtures in my cooking repertoire!
    Thank you for sharing and I look forward to hearing more about your cookbook!

    Reply
  63. Christina

    I just made this yesterday and everyone from the one year old (I wasn’t the one that gave it to her!) to teenagers and skeptical healthy-but-yummy adults loved it!!

    Reply
  64. Shelley

    Hi I’m finding it very difficult to find certain recipes on your new web site. You use to have different categories of cookies, vegetables etc. perhaps I’m not using the new web site properly. Can you instruct me further. I love the recipes. Thanks so much.

    Reply
      1. Shahne

        Hi Megan, do you have an alternative to coconut oil?? I’m allergic & no one ever really has an answer for me… Thanks 😊

        Reply
        1. Megan Gilmore Post author

          If you can tolerate dairy, the best substitute for coconut oil is real butter. It needs to be a fat that is solid at room temperature to work correctly.

          Reply
  65. jeri lynn

    I want to try this recipe! however, my kids are not big fans of coconut oil (we are not strictly paleo–tho we are getting there!). is there something I can sub for it in this and other sweets recipes? thanks a bunch!

    ~~jl

    Reply
  66. Benni

    I’ve made these twice & I found them to be better than any commercial chocolate bar I’ve ever tried. I copied you on another recipe & sprinkled ground unsweetened coconut on top. (I ground flaked coconut in a coffee grinder). Makes them pretty & adds a little coconut flavor & texture to the bars. Delicious! Thank you so much for the recipe.

    Reply
  67. Pingback: Peanut butter-a-holic | whatnomilk

  68. Janet J

    A friend of mine made these for me and I absolutely love them so she gave me the recipe. Any chance that you can provide the nutritional information? Carb count is of particular interest. Thanks so much!

    Reply
  69. Catie

    Soooo these actually take hours, not 15 minutes. πŸ™ Would’ve been good to note before I embarked on this quest with only an hour before Hallowe’en company arrives…

    Reply
  70. Mary

    Tried it last night and the 3 combo layers were so complimentary to each other. So lovely! Thank you from the bottom of my heart. I am currently on 2nd week of HCG Phase 3.

    Reply
  71. Todd

    I’m a recent vegan convert with a huge sweet tooth. But I’m also trying to watch my sugar (refined) intake. With halloween (candy) on us, I had to find a recipe before I ate a whole bag of mini candy bars. I whipped this up the day of our party. Oh man, these have changed my life. The flavor and sweetness are there, and how. I wound up cutting them into about 1/2 inches squares-plenty for a sneak taste here and there. I left them in the freezer, and LOVED them that way. I’m so making these again. THANK YOU!!!

    Reply
  72. Tammy

    These are really good and they only take a few minutes to make. I would really like the nutritional analysis. Carb count is also important to us. Thanks!

    Reply
  73. Laura Black

    Megan, these are by far the easiest, yummiest vegan bars yet. I’ve made them for my husband, twice, in four days!!! He can’t stop eating them. And easy to make….yes, and to me the easier and yummier the better. Thanks for your creativity and for sharing!

    Reply
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  75. Stephanie Wilson

    I just wanted to say thanks so much for this recipe! I’m not very knowledgeable around the kitchen but I’m attending a function/party with a lot of friends who have food allergies/intolerances/preferences and really wanted to share something that most anyone can have! I appreciate that this recipe is gluten-free on top of it being dairy-free, soy-free, and vegan! This is an amazing contribution you’ve made when people only recently seem to be wrapping their minds around all of the awareness involved with these new dietary restrictions!

    Reply
  76. annu

    Hi, I cannot have sugar or maple syrup. Is there a way to make this without using sugar & with Dark Chocolate or pure raw cacao.
    I have high cholesterol, high BP & am pre-diabetic. Can’t have sugar & egg yolks.
    Thanks,

    Reply
  77. Dena

    These are amazing! Taste very similar to PB cups with more of a fudge-like texture. Incredibly easy to put together (took about 20 minutes total) and taste great!

    Reply
  78. Laura

    Love it! Use some glad wrap (plastic wrap) over your hand to help squish the chocolate crust flat without it getting all sticky!

    Reply
  79. Colleen B

    I just made these today for a party tonight…SO very good (I kept a little out to try!). I doubled them and put in an 9×9. I used raw cacao and only about 1/2 – 2/3 the sweetener. Even with only that much maple syrup, they were still very sweet to me. Needless to say this paleo way of life has changed my tastebuds and I really don’t need as much sweetener anymore!! Thanks for a delicious recipe!! I can’t wait to see what everyone says at the party!!

    Reply
    1. Megan Gilmore Post author

      I would use a little less honey than what’s called for, because I find that it’s sweeter and has a stronger flavor when compared to maple syrup. But peanut butter + honey is a tasty combo, so I imagine it will be good!

      Reply
  80. Kalesha Bastion

    I want to make these for a Vegan friend who is allergic to Coconut. I do have a lime olive oil though. Do you think that will work?

    Reply
    1. Megan Gilmore Post author

      No type of olive oil will work for this recipe. You’ll need to use some sort of shortening or butter substitute that is firm with chilled to keep it vegan.

      Reply
    1. Megan Gilmore Post author

      I wouldn’t use coconut flour– it’s too different. However, any other ground nut or seed should work, and I believe some comments above have mentioned trying oat flour, but that would require more substitutions.

      Reply
  81. Kelly

    Do you know the carb count? Nutritional info may not be important if you don’t count calories but it is extremely important if you have to count carbs if I am a diabetic who enjoys making healthy treats and likes to know my healthy limit serving wise when it comes to carbs. Thank you!

    Reply
  82. Sandra

    I would like to complain about this recipe, it is in the freezer right now and I am having a hard time waiting. Ha ha ha thank you so much for all you do and I just can’t hardly wait until it’s time to get it out of the freezer!

    Reply
  83. Debbie

    I did not have any almond meal, so I ground up raw sunflower seeds. I doubled and put into a 9×9 pan. My natural peanut butter was crunch, no salt. I thought they were very good! The coconut oil I used was organic, extra virgin (unrefined).

    Reply
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  85. Suzanne

    YUM! Made these for a small gathering with friends. They are full of flavor this recipe size was perfect to cut into 3/4″ squares for one-bite goodness. Just the right amount of sweetness and nice to have no leftovers from a huge pan of bars. I’m looking forward to making the crust with finely ground unsweetened coconut for a different flavor mix and texture (and looking at your Mounds recipe filling).

    Reply
  86. Anna

    These are so good! And what a gift to have a delicious treat for my kiddo who needs to avoid so many things! Thank you!

    Reply
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  89. Sarah

    My foodprocessor broke, so I used some coconut flour I had in place of the almond meal. Big mistake. The crust was way too try and crumbly and pretty much stuck to my throat and made it really hard to even swallow!! The top and middle layers turned out yummy though! Will try again with ground nuts or some other substitute! Thanks!

    Reply
  90. jill

    These pb bars were delicious! One problem I had though was the top layer. It kept getting clumpy and kind of “hardened” up before I could pour it. I ended up spreading it on and it looked like the bottom layer. I used all the correct ingredients and ended up making it twice. It doesn’t seem anyone else had this problem…help!?

    Reply
    1. Megan Gilmore Post author

      It would harden if your maple syrup was chilled from the fridge. If that happens again, you can gently warm the mixture over the stove so it becomes liquid again!

      Reply
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  93. Aenia

    I know that I am quite late, but I finally made these bars after intending to for a while!! While mine didn’t look as professional as yours, they were delicious πŸ™‚ I ran out out maple syrup in the bottom layer; so I ended up subbing stevia and honey for the remainder two layers. I am a peanut butter (AND nut butter+chocolate AND dark chocolate addict), and these hit the spot. Very filling, easy to make with minimal cleanup, and few ingredients! Thank you for your wonderful recipes and knowledge that make healthy eating and healthy lifestyle easy and enjoyable πŸ™‚

    Reply
  94. Rose

    I’ve made these, and they taste absolutely fantastic. They’re better than Reese’s peanut butter cups, because the chocolate actually tastes like chocolate, instead of solidified sugar lard πŸ™‚ My only difficulty is getting things smooth and even in the pan. I’m sure I’ll make these often enough that I’ll get better at it.

    Reply
  95. Amanda

    Wow, my 11 year old and I made this last night! It was fab!! We didn’t have maple syrup and used local honey instead. Thanks!!!

    Reply
  96. Pingback: 24 Vegan Gluten Free Chocolate Dessert Recipes - My DairyFree GlutenFree Life

  97. Kimberley

    Could I substitute local organic honey for the maple syrup? I’m not a huge fan of the maple flavor! Thanks!

    Reply
    1. Megan Gilmore Post author

      Yes, but I’d use slightly less honey because it’s sweeter than maple syrup.

      Reply
  98. Connie

    I made these today. They are wonderful! A big hit with my grandkids, like all of your recipes that I have tried.
    Thank you!

    Reply
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  101. anke

    Wauw,
    A big thank you from the Netherlands. I am a mom and try every day to teach my childeren to eat healty, thats not always easy when you want to eat something sweet.

    Reply
  102. Cindy

    Hi! I just discovered your blog and absolutely love it – I could live off these ingredients like coconut oil, cocoa, and of course, peanut butter! This recipe looks absolutely delicious and I am just dying to make it as soon as possible. The only problem at the moment is that I don’t have almond meal, and I don’t have access to a blender. Is there anything I can replace the almond meal with? Do you think some spelt flour or quick oats would work?

    Reply
  103. Kim

    Thank you so much for posting this recipe, our oven is broke!!! I’ve been trying to think of delicious treats to make that don’t require an oven and just saw this on Facebook. THANK YOU SO MUCH!! Can’t wait to try them!

    Reply
  104. Colleen

    These went fast, made them last night, we had to have just one more square! They also were incredibly fast and easy to prepare, thank you. Crunchy pb is what we used.

    Reply
  105. Dorian

    These bars are great. I used carob powder in place of cocoa, and a mix of coconut sugar and maple syrup, I also sunflower seed butter. All easy substitutions that worked well.

    Reply
  106. Valentina

    I have a question! Does the chocolate topping melt if stored at room-temperature?

    I am looking for any recipe of chocolate topping that allows me to make different truffles and candy and store them outside of the refrigerator, but it’s impossible to find.

    I’ll prepare a bachelorette’s party for a diabetic friend and I am on paleo diet, and here where I live is very hard to find diet dark chocolate to simply melt and use.

    Than you so much!!!

    Reply
    1. Megan Gilmore Post author

      Making your own chocolate that won’t melt at room temperature requires using a special ingredient, like raw cacao butter, and you’ll probably also have to look into “tempering” the chocolate. I prefer to use ingredients in my pantry, which is why I always make the refrigerated version. πŸ™‚

      Reply
  107. Amanda

    This is an excellent recipe! I have made it a handful of times and I have used maple syrup and honey, both are amazing. I have used whatever pb I have on hand, I did like the Skippy natural crunchy as well with it. Thank you!

    Reply
  108. Jessica

    I’m so glad my sister shared your page and recipes with me.. This is exactly what I’ve been looking for and its amazing, so good even my 5 boys love them …

    Reply
  109. Cindy

    WOW! Can I give this recipe 10 stars?? These are totally awesome! Easy to make, not too many dishes, and DELICIOUS!! Just don’t eat too many, as they are pretty rich. You just might end up with a little tummy ache. (I may or may not be speaking from experience.) The only problem I see is that it’s supposed to make 15 servings. I would say it could feed 8 people with some self-control. If they have no self control, it might only feed 4-5… and stomachaches might ensue. But they’d be worth it!
    I’m wondering how these would turn out using dates in place of some of the maple syrup as sweetener. I hate to experiment the first time I make something because I like to see how it’s supposed to turn out before I start messing with a recipe. But this one is so perfect I’m not sure I’ll take on the risk of experimenting!

    Reply
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  111. Patrick

    Nutrition Facts
    Serving Size 32 g
    Amount Per Serving
    Calories 158Calories from Fat 112
    % Daily Value*
    Total Fat 12.5g19%
    Saturated Fat 6.0g30%
    Trans Fat 0.0g
    Cholesterol 0mg0%
    Sodium 72mg3%
    Potassium 166mg5%
    Total Carbohydrates 11.0g4%
    Dietary Fiber 1.7g7%
    Sugars 7.4g
    Protein 3.5g
    Vitamin A 0% β€’ Vitamin C 0%
    Calcium 2% β€’ Iron 8%
    Nutrition Grade C+
    * Based on a 2000 calorie diet

    Reply

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