No-Bake Vegan Peanut Butter and Jelly Bars
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
16
-
Calories
158 kcal
-
Course
Dessert, Baked Goods
No-Bake Vegan Peanut Butter and Jelly Bars
Description
No-Bake Vegan Peanut Butter and Jelly Bars start by soaking soft Medjool dates to soften if necessary. The oats are processed into a fine flour, which is combined with dates, peanut butter, maple syrup, vanilla, and salt in a food processor to form a sticky dough. Adjustments with plant-based milk or extra syrup help achieve the right consistency.
The dough is pressed evenly into a parchment-lined loaf pan, leaving space on the sides for easy removal. A layer of raspberry or strawberry jam is spread on top, creating a balanced sweet and nutty flavor combination. If the dough is too sticky to handle, chilling helps firm it up for easier pressing.
The bars set without baking, offering a chewy and slightly dense texture from the oats and dates, with creamy peanut butter and bright jam notes. They can be sliced to serve as a portable vegan snack or light dessert.
Notes specify the quantity of dates needed and suggest alternatives such as store-bought oat flour. Guidance on jam type and amounts is included to fit different preferences and homemade options.
Ingredients
- 1 Medjool dates pitted, packed cup, soft
- 2 3/4 cups rolled oats 265-280g; certified gluten-free if needed
- 1/2 cup peanut butter 128g; smooth, drippy; no-sugar-added
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract pure
- 1/2 teaspoon salt fine sea salt
- 4-6 ounces raspberry jam 114-170g; or strawberry jam of choice
Instructions
- If the Medjool dates are not very soft, cover them with hot water for 5 minutes, then drain and pat dry. If using Deglet dates, soak for 15-20 minutes.
- Place the oats in the bowl of the food processor and pulverize them until you have a fine oat flour.
- Add the pitted dates, peanut butter, maple syrup, vanilla, and salt to the oat flour. Pulse until the mixture forms into a sticky dough. If it feels too dry, add a spoon of plant-based milk (or more maple syrup), a teaspoon at a time until the dough just sticks together when pressed.1. NOTE: If the dough is too sticky to handle with your hands (this is more likely if your kitchen is warm), place the dough in the fridge for 20 minutes to firm it up a bit.
- Line a 8x4- or 9x5-inch loaf pan (20x10 cm or 23x13 cm) with parchment paper, letting the excess hang over the long sides to form a sling. Spread the dough into pan and smooth the top out evenly, pressing all the way into corners with your fingers. Use a flat-bottomed glass to get the mixture even on top. Place the pan in the freezer for 30 minutes (or longer) to set.
- Before removing from the freezer, warm the jam up in a saucepan over medium-low heat to make it a bit runny (if using homemade chia jam, this step should not be necessary). Pour the warm jam on top of the dough in the pan, spreading out with a silicone spatula. Add more jam as desired.
- Return to the freezer to set. Then slice into 8 thick bars or into small squares, and serve immediately. Store leftovers in the freezer.
Notes
- Ensure dates are soft; soak if needed to achieve the right dough texture.
- Chill the dough if it feels too sticky for easier handling and pressing.
- You may substitute store-bought oat flour if desired, adjusting quantity accordingly.
- Use raspberry or strawberry jam evenly for optimal flavor and consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 94mg | 4% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
