Vegan Peanut Butter Bars

Greetings from Pittsburgh!! 🙂 I have not been here since September so you could say I am ecstatic to be back in town for Thanksgiving surrounded by the people I love the most. I am not a big dessert person, but when it comes to desserts, me + my mom’s favorite combination is peanut butter + chocolate… so basically, Reese cups 😉 We used to buy the boxed no-bake Reese peanut butter bars but I decided to try to make my own healthy version.

Vegan Peanut Butter Bars.jpg

These babies can be whipped up in about 15 minutes — the best part about it? Ya don’t even need to fire up the oven or place individual wrappers — ain’t nobody got time for that during the holidays. All you have to do is pour the layers into a pan, then freeze, slice, + serve! If peanut butter is not up your alley or you have an allergy like my big brother, these bars can be easily modified using almond butter, cashew butter, or even sunflower butter for a nut-free filling. [You could even use ground sunflower seeds for the crust, too ;)] The options are endless, so feel free to be creative! Who knows? Maybe I will switch things up in a later post + share with you 🙂

Vegan Peanut Butter Bars

  • Servings: 15
  • Difficulty: Easy
  • Print

You Will Need //

Chocolate Crust:

  • ¾ cup coconut flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • Pinch of sea salt

Peanut Butter Filling:

  • ½ cup creamy natural peanut butter
  • 3 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • Pinch of sea salt

Chocolate Topping:

  • ¼ cup cocoa powder
  • ¼ cup melted coconut oil
  • 3 tablespoons pure maple syrup


  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. 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.
  4. 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 from the Baker:

*You may substitute coconut oil with real butter [Note: the recipe will no longer be Vegan]
*You may substitute the pure maple syrup with honey or coconut nectar


Nutrition Information:

This nutrition label was calculated based on all of the ingredients listed in my original recipe above. If you made any substitutions, this label is subject to change:

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