These Vegan PB&J bars are gluten-free, refined sugar free, dairy-free and no-bake! Made with a simple oat crust and topped with a delicious peanut butter filling and smooth jelly, these Vegan PB&J Bars take the beloved sandwich combo to the next level!
Oh these Vegan PB&J Bars.
You guys remember my last post about my mini-meltdown and full on rage moment? It occured during photoshoot #1 of these babies. Not my proudest moment.
Thankfully the re-shoot was much more successful – with much less cursing, screaming and ugly crying.
So what’s the 411 on these Vegan PB&J Bars? Well besides being ridiculously addictive and utterly delicious, they are pretty much a Pb&J sandwich in bar form. They were actually randomly created when I was digging through my pantry and found a can of coconut cream I had forgotten about [score!] and felt the immediate need to use. Anyone else get hit by random ideas that way? I swear 90% of my recipes are based upon the food I find randomly in my fridge, freezer and pantry. #foodbloggerconfession
And guys when I say these bars are a treat – I really do mean treat.
The filling of these Vegan PB&J Bars are made up of just a few simple ingredients:
- coconut cream
- maple syrup
- peanut butter
- vanilla extract
I won’t even lie here – the toughest part about this recipe was actually putting that peanut butter filling down onto the crust layer. I was eating it by the spoonfuls ya’ll. Spoonfuls. It really is the best thing I’ve tasted in a while – and you’d better believe I have endless ideas to re-use that peanut butter base so prepare yourself for an onslaught of peanut butter recipes.
Alright so I’ll probably stretch them out a bit, because it’s pumpkin season now, right? 😉
I tried my best to make these bars semi-proportionate in terms of base to filling in order to really capture what a true PB&J tastes like. These bars may be a tad bit thick for some [weirdos] but you can just make these vegan pb&j bars in a larger pan to thin everything out. I used a glass loaf pan because I wanted a nice, thick bar – but you do whatever works for you!
I topped my pb&j bars with a smooth strawberry jam because it’s my favorite, but of course any kind of jelly would be magical! I am imagining a delicious blueberry right now…
And while setting these bars in the freezer will help them set up quicker, they can be stored in the fridge just fine. The only issue is if you try to store the bars on top of eachother in the fridge, which will be an issue with the jam. Trust me – I know this from experience. So just don’t store them on top of each other and you’ll be good 😉
So people, if the peanut butter & jelly combo is one of your all time favorites, then these Vegan PB&J bars are totally for you. Gluten-free, vegan, refined sugar free and no-bake – you can’t go wrong with this pb&j combo!
- 1 cup rolled oats
- 10 dates
- shake of cinnamon
- 1 can coconut cream, chilled overnight
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup peanut butter
- 1 cup jam of choice, warmed
- Put the oats, dates and cinnamon into a food processor. Process until dough forms.
- Press dough into a parchment lined 9x5 baking dish. Place in the fridge.
- Blend the coconut cream, maple syrup, vanilla and peanut butter until fluffly and smooth. Smooth peanut butter layer over crust. Place bars in the freezer for 30 minutes.
- Once the peanut butter layer is semi-firm, top with warmed jam. Place bars back in the freezer to firm up.
- Once firm, cut into 6 bars. Bars can be stored in the fridge.
Looking for more pb&j recipes like these Vegan PB&J Bars?
What is your favorite flavored jelly to use with peanut butter?