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Easy Vegan Chocolate Peanut Butter Bars (V, GF): a 4 ingredient recipe for healthy gluten free peanut butter bars! The best dairy free dessert recipe: yummy no bake peanut butter bars! Quick ‘n simple vegan dessert, Gluten Free, Dairy-Free, Vegan.
Have you tried making my 4 ingredient Vegan Chocolate Peanut Butter Bars? They’ve been one of my most popular recipes since I shared them a few years ago—along with the paleo version: No Bake Paleo Chocolate Almond Butter Bars.
Today, I thought it’d be high time to share some new photos, a bit of a recipe revamp and answer your common questions about my easy vegan chocolate peanut butter bars. Are you ready? Let’s do it!
Easy Vegan Chocolate Peanut Butter Bars (Gluten Free)
You might be asking, what the heck are no bake chocolate peanut butter bars? Some folks know them as Lunch Lady Peanut Butter Bars, Homemade Reese’s No Bake Peanut Butter Bars, or even No Bake Cafeteria Peanut Butter Bars.
The classic version of peanut butter bars include 2 layers: one layer that’s firm & sweet featuring peanut butter, and the second is the chocolate topping. How is my recipe for no bake chocolate peanut butter bars any different?
Most no bake peanut butter bars are made with a combination of butter, confectioners sugar and graham crackers. Years ago, when I really, really craved/needed to make a healthy, vegan + gluten free peanut butter bar, I realized that I had to leave those ingredients out.
So here’s what I came up with… 😉
Quick & Simple Vegan Peanut Butter Bars—in 4 ingredients!
My very favorite dairy free peanut butter bars can be made with just 4 simple & healthy ingredients. They’re so easy to make, gluten free, vegan and delish—basically my favorite easy vegan dessert recipe!
- Ingredient 1: unsalted, natural creamy peanut butter
- Ingredient 2: (dairy-free) vegan chocolate chips
- Ingredient 3: pure maple syrup
- Ingredient 4: coconut flour – which makes it grain-free!
I was a little too proud of myself for figuring out that my heretofore enemy, ahem, otherwise known as the indomitable coconut flour, could be used as a healthy, grain-free thickener for the peanut butter layer in these healthy peanut butter bars. Combined with maple syrup, well, you’ve got the tastiest vegan peanut butter bars. Like, ever.
How to Make No Bake Healthy Peanut Butter Bars
- Step 1: Combine peanut butter, maple syrup and coconut flour in a bowl. Whisk & fold until deliciously thickened.
- Step 2: Pour this peanut butter mixture into a prepared pan & smooth into an even layer.
- Step 3: Melt together vegan chocolate chips & remaining peanut butter. Stir until silky smooth.
- Step 4: Pour the melted chocolate mixture over the bars.
- Step 5: Chill until completely firm.
- Step 6: Slice & enjoy the best healthy peanut butter bars!
How Do I Make these Easy Vegan Chocolate Peanut Butter Bars Paleo?
Easy, use my No Bake Paleo Chocolate Almond Butter Bars recipe! It’s also dairy-free, vegan, gluten-free and made from healthy ingredients.
>>RELATED: Ultimate Healthy No Bake Peanut Butter Bars – 5 Ingredients! // Vegan Peanut Butter Cups // 4 Ingredient Dark Chocolate Peanut Butter Cups (Vegan)
Simple & Easy Gluten Free Dessert: Healthy Vegan Peanut Butter Bars!
Isn’t that basically the best easy vegan chocolate peanut butter bars recipe. Evah?!? It’s so simple that I constantly get comments & emails being like, “Uhhh… I really didn’t think these gluten free peanut butter bars would work. But it did. And it’s AWESOME!!” and… “also, can you move next door so I can help you ‘taste-test’?” Tee-hee!!
The best part is that these no bake chocolate peanut butter bars are made without powdered sugar, butter or graham crackers. How cool is that?
Freezing & Storing these Easy Gluten Free Vegan Peanut Butter Bars
These gluten free peanut butter bars are easier to eat than they are to store. But they’re also easy to store. Lol. On the 1st day, the chocolate topping still needs to set, so you’re better off storing your healthy peanut butter bars in the fridge. After Day 1, go ahead and store your PB bars at room temperature, out of direct sunlight.
Great news: you can keep your healthy peanut butter bars for up to 2 weeks!
Freezing: store your dairy free peanut butter bars in a freezer-friendly container for up to 2 months. Allow to thaw for 10 minutes before storing or go for it (if you like it super duper firm & have strong teeth. Lol.)
Tools for Making Easy Healthy Gluten Free Vegan Peanut Butter Bars & Desserts!
Here are the tools that I used to make this healthy no bake peanut butter bars recipe:
- Coconut Flour: one of my favorite ingredients to use in gluten free vegan desserts!
- 8-inch Baking Pan: just the perfect pan for baking & no-baking vegan treats!
- My Favorite Knife: folks are always asking me about the super clean cuts that I make on my no bake bars. Here’s my secret weapon. 😉
- Vegan Chocolate Chips: no vegan kitchen is complete without some amazing vegan chocolate!
Are you ready to make ALL the vegan chocolate peanut butter bars?!? Wait ‘til you tell your loved ones that they’re gluten-free, dairy-free and made with healthy ingredients! 😉 I can’t wait to hear what you think of one of my favorite easy dairy free desserts recipes! Try this recipe & let me know what you think! I can’t wait. ‘Til then…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Did you make this healthy peanut butter bars recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see it!
Quick & Easy Vegan Gluten Free Desserts Recipes (Healthy, Dairy-Free)
If you’re looking for more quick ‘n simple vegan desserts, try my favorites below! They’re all gluten free & dairy-free!!
- No Bake Chocolate Peanut Butter Cup Oatmeal Bars
- Healthy Peanut Butter Cookies (Gluten Free)
- Healthy Vegan Rice Crispy Treats
- Chocolate Peanut Butter No Bake Energy Bites Recipe
- No Bake Peanut Butter Oatmeal Cookies
- Peanut Butter Crunch Bars
- 2 Ingredient Chocolate Peanut Butter Vegan Fudge Recipe
- 4 Ingredient Peanut Butter Energy Bars
- Soft Baked Chocolate Vegan Donuts Recipe (Gluten Free) – w/ Vegan Chocolate Ganache Glaze!
- 3 Ingredient Peanut Butter Bites
4 Ingredient Easy Vegan Chocolate Peanut Butter Bars (Gluten Free, Healthy, Dairy-Free)
Ingredients
Peanut Butter Layer
- 1 cup natural unsalted creamy peanut butter
- ¼ cup + 2 tablespoons pure maple syrup
- ½ cup coconut flour
Chocolate Topping
Instructions
- Line an 8-inch square baking pan with parchment paper or wax paper. Clear some space in the freezer for this pan—you’ll need it later. Set aside.
- Make the Peanut Butter Layer: In a medium bowl, add Peanut Butter Layer ingredients: 1 cup peanut butter, ¼ cup + 2 tablespoons maple syrup, and ½ cup coconut flour. Using a rubber spatula, stir and fold until well-mixed and thickened, with no visible flour patches remaining.
- Transfer peanut butter mixture into the prepared baking pan. Using the rubber spatula, smooth into an even layer. Set aside.
- Make the Chocolate Topping Use the double boiler method or the following. Add Chocolate Topping ingredients to a medium, microwave-safe bowl: 1 cup chocolate chips and ½ cup peanut butter. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth.
- Pour the chocolate mixture over the peanut butter filling. Using a clean rubber spatula, smooth into an even layer. Tap the pan a few times to help even out the chocolate.
- Transfer pan to freezer. Freeze for 45-60 minutes, or until firm. Remove from freezer and slice into 16 bars. Enjoy! Storing instructions below.
Notes
- Note: On the first day, these bars are best stored in the refrigerator, as the chocolate topping hasn’t fully set yet. Serve and enjoy within 1 hour.
- Where to Buy Ingredients: Organic Peanut Butter | Coconut Flour | Pure Maple Syrup | Vegan Chocolate Chips
- Storage Instructions: After the first day, you may store these bars in an airtight container at room temperature (1-2 weeks) or in the refrigerator (1-2 weeks). Starting week 2, the bars are a bit drier (like Reese’s PB cup filling), but still delicious.
- Freezing Instructions: these bars freeze well. Store in an airtight container in the freezer for 1-2 months. Thaw at room temperature for 10 minutes before enjoying.
- Recommended Tools: Unbleached Parchment Paper | Baking Pan (8-inch) | 4 Event Timer | My Favorite Knife
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These are amazing thank you!
Simple and delicious- they have now become a staple in my house- no more snicker cravings.
Your page is now bookmarked!
Hi Lisa! Aw, thank YOU for taking the time to tell me how much you enjoyed this. 🙂 I’m beaming! Can’t wait to hear what you try next!
Hi,
I can’t wait to make these! Does he coconut flour make them taste like coconut?
Hi Robin, I don’t personally think so. 🙂 I’ve also had a few readers who don’t like the taste of coconut really enjoy these. Hope you love ’em!
Could you make this with Rice Krispies instead of coconut flour? My husband hates the coconut flour taste
Hi Lily, I’m afraid not. If you’re looking for a no bake bar involving chocolate, peanut butter and rice crispies, you (and your husband) might just love this: https://beamingbaker.com/chocolate-peanut-butter-rice-crispy-treats-vegan-gluten-free-dairy-free/
Can you sub the coconut flour with almond flour and still maintain a solid bar texture? Thanks!
Hi Stephanie, unfortunately, I don’t think that will work. Almond flour is WAY less absorbent than coconut flour. Oat flour is somewhere in between–is there any chance you have that on hand (and are able to eat that)? I know of a few readers who’ve used oat flour (and slightly increased the amount) with success. Good luck! 🙂
Hi! I’m glad I went with my baker’s instinct on that. I didn’t have coconut flour, so I ended up using my food processor to grind up unsweetened coconut flakes. The texture wasn’t like flour (more gritty), but hopefully they’ll hold up! Thanks 🙂
I used almond flour instead of coconut flour and the texture came out perfect (just like the photo)! I also only had baker’s chocolate instead of chocolate chips but with a little bit of sweetening it too turned out well. The whole family was pleased, even my picky husband!
Woohoo! So happy to hear that everyone enjoyed them, including the hubby. 😉 Loving the subs too. Thanks for letting me know!
This recipe made a teenager who is gluten free, dairy free and corn free VERY happy.
I followed the recipe exactly. It was wonderful! I am a fan.
Just curious, I have tried to ‘print’ this recipe with no success. Blank pages?
I’m SO happy to hear that, Annie! 🙂 It cannot be easy (at ALL) being a teenager that’s GF, DF, AND corn free. Your kiddo is very lucky to have you making special treats for him/her. 🙂 Printing: hmm… I’m not sure. Just checked myself and it works. Maybe clear your cache or use a different browser? Hope this helps!
I’m be to all this. Long story short the hardest bit for me has been sweets. I want to make this recipe! I already have potato flour and tapioca flour… Would either of this be an acceptable substitute?
Hi Rose, I’m not really sure how potato flour or tapioca flour would affect this recipe. A potential issue would be that the bars would turn out a bit too soft, or too dry. I’d say give them a try with the measurements as listed, then see how you like ’em. If they’re too dry, reduce the flour for next time. If they’re too soft, increase the flour next time. Also keep in mind that they dry up over time. Enjoy! 🙂
Is it possible to these a two layer bar, with PB then chocolate then almond or cashew butter then more chocolate? Would that work?
Hi Anna! Do you mean a 4 layer bar? That sounds amazing! If so, it might just work–my only concern is the chocolate layer being firm enough to place another layer of peanut butter filling on top. Here’s my suggestion: follow the recipe as written. In the last step, freeze for 1-2 hrs (until extremely firm) and do not slice. Repeat making the PB and chocolate layers, but put them on top of the first set of bars you made. Slice. Enjoy! 🙂
I made these bars and they were AH-MAY-ZING!! I even added some extra peanut butter on top and made a swirl – so pretty! They definitely satisfy the peanut butter bar craving 😉
Awesome! Love the idea of adding that swirl, Sofia. 🙂 Happy no-baking! 😉
Can I use homemade oat flour instead of the coconut flour? Or will it change the flavour? I really want to make these!
Hi Allison, a few readers have tried swapping the coconut flour out for oat flour with success. 🙂 I’d suggest increasing the amount by at least 2 tablespoons (since coconut flour is WAY more absorbent than oat flour). Play around with the amounts until you get the consistency you like. Remember that the oat flour will absorb the oils from the peanut butter over a few days, and thus thicken the bars. See what you like. Can’t wait to hear how they turn out! Enjoy! 🙂
These were WONDERFUL! I think I made a happy accident too. 🙂 I thought in the peanut butter layer I was supposed to add in a cup and a fourth a cup of peanut butter. But I just realized your recipe said a fourth of maple syrup (well I used honey actually!). But you know? It turned out to taste fantastic anyways! I also used crunchy, salted peanut butter. The result was the bars were pretty…flat, I guess. But still it tasted AMAZING. I’m so glad I found this recipe. Thank you!!
That’s AWESOME, Nicole!! 🙂 Happy accidents in the kitchen are kinda the best because you can eat the results! Lol. You know what? I think the extra peanut butter made up for the crunchy PB you used! (Since crunchy has less liquid due to the solid peanut bits). I’m so glad you enjoyed it! My pleasure. 🙂