No-Bake Vegan Peanut Butter and Jelly Bars Recipe
These No-Bake Vegan Peanut Butter and Jelly Bars are a wholesome, naturally sweetened treat perfect for a quick snack or dessert. Made with soft Medjool dates, gluten-free rolled oats, smooth peanut butter, pure maple syrup, and your choice of berry jam, they combine classic flavors without any baking required. With a nourishing base and a fruity jam topping, these bars are ideal for a vegan, gluten-free lifestyle and can be prepared in under an hour.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Snack
- Method: No-Cook
- Cuisine: Vegan
- Diet: Gluten Free, Vegan
Ingredients
Base Ingredients
- 1 packed cup of soft Medjool dates (pitted)
- 2 3/4 cups (265-280g) rolled oats (certified gluten-free if needed)
- 1/2 cup (128g) smooth, drippy peanut butter (no-sugar-added)
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
Jam Topping
- 4-6 ounces (114g-170g) raspberry or strawberry jam of choice
Instructions
- Soften the Dates: If your Medjool dates aren’t very soft, soak them in hot water for 5 minutes, then drain and pat them dry. If using Deglet dates, soak for 15-20 minutes instead. This ensures the dates blend smoothly for the base dough.
- Make Oat Flour: Place the rolled oats in a food processor and pulse until they become a fine oat flour, which provides structure to the bars.
- Prepare the Dough: Add the pitted dates, peanut butter, maple syrup, vanilla extract, and sea salt to the oat flour in the food processor. Pulse until the mixture forms a sticky dough. If it’s too dry and crumbly, add plant-based milk or more maple syrup one teaspoon at a time until the dough holds together when pressed. If the dough is too sticky, chill it in the fridge for about 20 minutes to firm up.
- Press Dough into Pan: Line an 8x4- or 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal. Transfer the dough into the pan and use your fingers to press it evenly into all corners. Use a flat-bottomed glass to smooth and compact the surface. Freeze the pan for 30 minutes or until firm.
- Prepare and Add Jam Layer: Warm the jam gently in a small saucepan over medium-low heat until it becomes slightly runny (skip this step if using homemade chia jam). Pour the warm jam over the chilled oat dough base, spreading it evenly with a silicone spatula. Add extra jam if you desire a more intense fruit flavor.
- Freeze to Set: Return the pan to the freezer to let the jam layer set firmly. Once solid, slice into 8 thick bars or smaller squares. Serve immediately or store leftovers in the freezer for best freshness.
Notes
- If your kitchen is warm and the dough is sticky, chilling it helps make handling easier.
- The rolled oats should be certified gluten-free if you need to avoid gluten.
- Adjust the sweetness by modifying the amount of maple syrup according to your taste.
- You can substitute almond or cashew butter for peanut butter to customize flavors.
- Store leftovers in the freezer wrapped tightly to maintain freshness for up to 2 weeks.
