Chocolate Peanut Butter Bars (5 ingredients!)

This post may contain affiliate links. Please read my disclosure and privacy policy.

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
Add to Collection
Print Pin
4.86 from 61 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?

Get more recipes + meal plans in my books:

detox book and meal plan

Get Started Today!

Get a free 7-Day Kick Start when you sign up for my email newsletter

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.



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!


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.


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!

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!


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!


Do you make your own almond meal? If not where do you get this??


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


Finally got a chance to make these. Quick, easy and yum, yum, yum!!


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)!


    Oh, I forgot to add, thank you! 🙂


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.


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!


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


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!


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!


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?


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.


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!!!!


These are so addictive!

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?


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


      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!


        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.


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

Patricia Buchanan

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

    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!

Morgan Nichols

Do you use refined or unrefined coconut oil?


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


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!


Made these today. I love how you use simple ingredients I always have on hand. Rich and delicious!


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!

Erin L

This was addicting!!! So good. 5 stars! (I can’t get the stars to work on my iPad)


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!


Hi Megan! These look delicious! I can’t wait to make these tomorrow! Thanks for sharing! 🙂

Sara S.

Completely gobsmacked at how GOOD these are! Super easy to make, super hard to resist eating the whole pan!


where the nutrition information?!?!?!


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 🙂
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!


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!!


I don’t have almond meal. Can I substitute Walnuts (finely ground in food processor)?


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.


    All of my recipes are still organized by category, like cookies, soups, etc. on the Recipe Index page:

    You just need to click on the “see more” button to see more recipes in each category.


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

        Megan Gilmore

        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.


What is almond meal?


    It’s ground whole almonds.

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!



    Real butter can usually work as a substitute for coconut oil.

      jeri lynn

      thank you!! that’s what I would have thought, but I wanted to ask an expert:).


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.

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!


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


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.


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!!!


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!

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!

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!


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.


Can you suggest an alternative to almond meal?


    I grond up raw organic sunflower seeds. They were very good in the crust!


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!


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


These are SO DELICIOUS! My favourite raw dessert, and I have made many!


I don’t have almond meal, is there something else I can use instead?

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!!

Get Started Today!

Get a free 7-Day Kick Start when you sign up for my email newsletter