Chocolate Peanut Butter Bars (5 ingredients!)

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These Chocolate Peanut Butter Bars are an easy no-bake dessert that you can whip up in just about 15 minutes of hands-on time. I love how they are naturally-sweetened and dairy-free!

chocolate peanut butter bars stacked

Chocolate Peanut Butter Bar Ingredients

These bars are made with just 5 ingredients, which you may already have on hand.

You’ll need:

  • Peanut Butter
  • Almond Meal (or blanched almond flour)
  • Cacao Powder
  • Maple Syrup
  • Coconut Oil

I use coconut oil as a binder in this recipe, because it is solid when chilled. It helps the chocolate topping harden, and also keeps the peanut butter and crust layers firm for slicing into bars. If you don’t care for coconut oil, another vegan butter alternative that is solid when chilled could work. (Or if you’re not dairy-free, you could swap this for real butter.)

I like to use all-natural peanut butter (or homemade peanut butter!) for the best taste and texture. Look for peanut butter without added oil or sugar, to get the best results.

How to Make Chocolate Peanut Butter Bars

These bars have 3 layers: a chocolate crust, a peanut butter filling, and a silky-smooth chocolate topping. To make the crust, you’ll mix together the almond meal, cocoa powder, maple syrup, and coconut oil until a thick, uniform mixture is formed.

no bake chocolate crust

Press the crust into the bottom of a parchment-lined loaf pan, then place it in the freezer to set while you make the next layer.

To prepare the peanut butter layer, stir together the peanut butter, maple syrup, coconut oil, and a pinch of salt. Pour it over the chocolate crust, smooth it with a spatula, and return it to the freezer!

no bake peanut butter layer

To make the chocolate topping, combine the coconut oil, cacao powder, and maple syrup.

Pro Tip: Make sure the maple syrup is at room temperature so that the coconut oil doesn’t thicken as you stir! (If this happens, simply warm up the mixture and it will be smooth enough to pour again.)

3 ingredient chocolate topping

Smooth the top with a spatula, then freeze until firm, about 1 hour. (If you’re super impatient, you could probably slice into it after 30 minutes…)

Slice into bars, keeping in mind that these are very rich! The bars I cut for these photos were too big– I ended up cutting them in half again, making about 20 small pieces.

chocolate peanut butter bars sliced

Because this dessert is made with coconut oil, the bars will get softer as they sit at room temperature. Be sure to serve them directly from the fridge or freezer! (I prefer the fridge, flavor-wise.)

More Chocolate Peanut Butter Recipes

If you love the combination chocolate + peanut butter, be sure to try these other delicious recipes!

chocolate peanut butter bars with fork

chocolate peanut butter bars stacked
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4.85 from 60 votes

Chocolate Peanut Butter Bars (5 ingredients!)

These Chocolate Peanut Butter Bars are a quick & easy dessert, made with just 5 ingredients.
Course Dessert
Cuisine vegan
Keyword chocolate peanut butter bars
Prep Time 15 minutes
Total Time 15 minutes
Servings 20
Calories 164kcal


Chocolate Crust:

  • 3/4 cup ground almond meal (or blanched almond flour)
  • 2 tablespoons cocoa powder
  • 2 tablespoons pure maple syrup (at room temperature)
  • 1 tablespoon melted coconut oil
  • Pinch of sea salt

Peanut Butter Filling:

  • 1/2 cup creamy all-natural peanut butter
  • 2 tablespoons pure maple syrup (at room temperature)
  • 1 tablespoon melted coconut oil
  • 1/4 teaspoon fine sea salt

Chocolate Topping:

  • 1/4 cup cocoa powder
  • 1/4 cup melted coconut oil
  • 3 tablespoons pure maple syrup (at room temperature)


  • Line a 9-inch x 5-inch loaf pan with parchment paper and set it aside. (Tip: Spray the pan lightly with oil to help the parchment paper stay in place.)
  • In a medium bowl, stir together all of the chocolate crust ingredients until the dough sticks together. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.
  • To prepare the filling, stir together the peanut butter, maple syrup, coconut oil, and salt. Remove the crust from the freezer, and add the peanut butter filling on top. Smooth with a spatula, then return the pan to the fridge.
  • To make the chocolate topping, combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. (Make sure the maple syrup is at room temperature, so the topping doesn't thicken up.) Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, smooth the top with a spatula, and return the pan to the freezer to set until firm, about 1 hour.
  • To serve, remove the pan from the freezer and grab the edges of parchment paper to easily lift the solid bar from the pan. Use a sharp knife to slice the bars into small pieces. (I usually get about 20-22 pieces.)
  • These bars will melt if they sit at room temperature for too long, so be sure to serve them chilled. I like to transfer them to the fridge, so they aren't too hard to bite into. (They also have more flavor when served from the fridge, instead of the freezer.) You can store these in an airtight container for up to 2 weeks in the fridge, or up to 3 months in the freezer.



  • If you don't care for coconut oil, a vegan butter substitute that is solid at room temperature will most likely work. If you don't need a dairy-free & vegan recipe, you can also use real butter instead of the oil.
  • You can make this recipe with almond butter, sunflower seed butter, or even tahini, if you would rather not use peanut butter.


Calories: 164kcal | Carbohydrates: 11g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Sodium: 57mg | Potassium: 33mg | Fiber: 2g | Sugar: 8g | Calcium: 30mg | Iron: 0.9mg
Nutrition info is automatically calculated using generic ingredients in an online nutrition calculator. For more accurate results, be sure to look at the labels on your ingredients at home.

Recipe Notes:

  • Don’t care for coconut oil? A vegan butter substitute that is solid at room temperature will most likely work as a swap. If you don’t need a dairy-free & vegan recipe, you can also use real butter instead of the oil.
  • You can make this recipe with almond butter, sunflower seed butter, or even tahini, if you would rather not use peanut butter.

If you try this recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

Reader Feedback: What’s your favorite flavor combination when it comes to desserts?

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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.


Could I substitute agave nectar for the maple syrup? Great recipe!


    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! ๐Ÿ™‚


      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.



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!


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?


    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.


    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.


    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!


    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.


    Try maranatha creamy no stir.


    Adams ON is just peanuts and salt. That’s why it has to be refrigerated after opening.


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

    Lillian Burdorf

    I always use skippy natural I even prefer it over Jiff.


Oh my goodness seriously yummy!! Thank you so much for yet another amazing recipe! ๐Ÿ™‚ 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*!! ๐Ÿ™‚


    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.


      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,


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


Megan, do you know the conversion if I wanted to use xylitol instead of the maple?


    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!


    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!


      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:)


        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 ๐Ÿ˜‰

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

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!!!


    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!


(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.


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


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

Natalie Voytac

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


    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 or


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!


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.


    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. ๐Ÿ™‚


      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.


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!!!


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)!



Your recipes are always so incredible! Definitely going to make this. Thanks for all you are!


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!!


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!


Absolutely amazing
Made 3 batches today and my kids approve too
Thank u!


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:)


Made these using almond butter–they are so delicious.




I am making these this weekend!!! YUMMO!


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!


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


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!


I wish I didn’t find this on day 1 of my 12 Day Detox. I will gladly devour this when my challenge is up ๐Ÿ™‚

Kate Peace

Thank you for this delicious & healthy recipe!


Would flax meal work in place of almond meal?


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.


Megan, These look absolutely delicious! And your new picture is just beautiful.


    Aw, thanks Marlena! It’s my new headshot for the book– we got our wedding photographer to take it. ๐Ÿ™‚


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!

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!


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?


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!


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


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?


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


What, and where do we find Almond meal?


    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.


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!


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


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.


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!


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. ๐Ÿ™‚


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!


    Yes, definitely unsweetened!


they look yummy!

Shawn Haywood

Hi Megan,
I cannot wait to make these! Will let you know how it goes!
Cheers, Shawn


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.


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” ๐Ÿ™‚ 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.


I just made this, it was so yummy!!! thank you !!!!!!!!


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!


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!


Its in the freezer.Cant wait to tsste it.

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