No-Bake Vegan Chocolate Peanut Butter Bars
No-bake vegan chocolate peanut butter bars with a gluten-free peanut butter base, chocolate topping, and easy nut-free swaps.
Ingredients
Bars
- Peanut butter or almond butter
- Maple syrup
- Almond flour or oat flour
- Coconut oil
- Vegan chocolate chips
- Vanilla extract
- Crushed candy canes optional, for topping
- Freeze-dried raspberries optional, for topping
Instructions
- Mix peanut butter, maple syrup, coconut oil, and vanilla extract in a mixing bowl until smooth.
- Stir in the almond flour or oat flour until the mixture is thick and holds together.
- Press the mixture firmly into a parchment-lined 8×8-inch pan to form an even layer.
- Melt the vegan chocolate chips and spread over the base, optionally swirling in a little extra peanut butter, then freeze for about 1 hour before slicing into squares.
- If desired, sprinkle crushed candy canes or freeze-dried raspberries over the chocolate layer before chilling for a holiday-ready finish.
Notes
These keep perfectly in the fridge for 5 days or freeze up to 2 months. For school lunchboxes, swap almond flour for oat flour and peanut butter for sunflower butter to make them allergy-friendly. For a truly nut-free crowd, choose a certified gluten-free cereal and nut-free ingredients and pair these bars with other treats from a gluten free nut free desserts collection. To make them holiday-ready, top with crushed candy canes or freeze-dried raspberries before chilling.