Desserts
Vegan Peanut Butter Bars
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why you’ll love this recipe
- Vegan Peanut Butter Bars taste just like a reese’s peanut butter cup, but better!
- You only need 4 ingredients and about 15 minutes to make them.
- No cooking required, these are the best no bake treats.
- Keep them stored in your freezer for a quick and healthy dessert or snack all month long.
- Fudgy tops and caramely bottoms.
- Made with toasted coconut, dates, peanut butter and vegan dark chocolate.
- This recipe is vegan, plant-based, gluten free and dairy free.
- Check out these dark chocolate almond butter cups for another great dessert recipe!
ingredients and Substitutions
These are the main ingredients and substitutions for Vegan Peanut Butter Bars. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.
For the crust/ based of this recipe you will need dates. I prefer using medjool dates since they tend to be softer and sweeter.
Shredded toasted coconut is also used in the base. I have not tested this recipe with any substitute.
All natural runny peanut butter is used in both the base and fudge topping. You can instead use almond butter or cashew butter.
Use vegan dark chocolate to keep this recipe vegan and dairy free. If you don’t mind the dairy you can use milk chocolate instead.
how to make
ONE: Start by toasting the coconut in the oven or air fryer. I prefer using my air fryer because it’s quick and easy! Add the shredded coconut to a piece of parchment paper and air fry at 350F for about 4-5 minutes. Watch it closely because it will burn quickly.
TWO: Next, remove the pit from the dates and add them to a food processor. Blend for about 3-5 minutes or until the mixture is smooth and creamy. Then, add in the toasted coconut and 4 tbsp of peanut butter and blend once more.
THREE: Add this mixture to a prepare 8×8 baking dish that’s been lined with parchment paper and firmly press it into the pan covering all corners.
FOUR: Next, melt the dark chocolate with about 1/2 tbsp of coconut oil. You can do this in the microwave or on the stovetop. I prefer the microwave. Then, combine the melted dark chocolate and peanut butter together.
FIVE: Pour the chocolate mixture over the crust and spread until even and smooth and store in the freezer for about 4 hours or until the tops have hardened completely.
SIX: Option to sprinkle with sea salt and then cut into squares and enjoy!
Tips and tricks
Use soft and gooey dates for best results. If you have hard dates, soak them in hot water for 10-15 minutes to soften them up.
Melt the chocolate in the microwave with coconut oil to get it smooth and creamy. Melt in 30 second increments, stirring well each time.
How to serve and store
Enjoy these bite sized Vegan Peanut Butter Bars with a cup of coffee, tea or on their own.
They make the perfect after dinner dessert!
Store these bars in an airtight container in the freezer and enjoy within 30 days.
Taste and Texture
Vegan Peanut Butter Bars taste like a reese’s peanut butter cup, but with a little added crunch from the toasted coconut.
They are chewy, soft and fudgey.
frequently asked questions
I have not tested this recipe with anything other than coconut, but I would suggest using oats or almonds.
I recommend air frying it at 350F for 4-5 minutes. You can also bake it in the oven. Just be sure to watch it carefully because it will burn quick.
No you don’t, but I think it adds more flavor!
other recipes you may like:
- Reese’s protein football cups
- Chocolate Peanut Butter Pretzel Bars
- Flourless Peanut Butter Cookies
- Almond Butter Cups
- Small Batch Peanut Butter Cookies
If you make these Vegan Peanut Butter Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
