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No-Bake Peanut Butter Cup Bars (Vegan)


Can you guess who requested these?

no-bake peanut butter cup 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.

making peanut butter layer bars

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.)

no-bake peanut butter cup bars cut into bites

4.82 from 43 votes
No-Bake Peanut Butter Cup Bars (Vegan)
Prep Time
20 mins
Total Time
20 mins
 

Quick and easy bars that taste like your favorite chocolate peanut butter cups!

Course: Dessert
Servings: 15
Calories: 164 kcal
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:
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.

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Comments

petra

Its in the freezer.Cant wait to tsste it.

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!

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.

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!

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!

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!

Sandy

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

    Megan

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

Teresa

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

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)!

    Karen

    Oh, I forgot to add, thank you! 🙂

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.

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!

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

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!

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!

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?

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.

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!!!!

Kim

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?

    Megan

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

      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!

        Megan

        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.

melissa

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?

    Megan

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

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!

Vanessa

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

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!

Erin L

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

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!

Yuna- greemhealthygirl.com

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!

Karen

where the nutrition information?!?!?!

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 🙂
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!

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!!

Carey

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

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.

    Megan

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

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

      Shahne

      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.

Lisa

What is almond meal?

    Megan

    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!

~~jl

    Megan

    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:).

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.

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!

Catie

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…

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.

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!!!

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!

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!

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