Name: No-Bake Vegan Peanut Butter and Jelly Bars Recipe
Prep time: 15 min
Total time: PT-490514H25M25S
Cuisine: Vegan
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; 4-6 ounces (114g-170g) raspberry or strawberry jam of choice

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Introduction

No-bake vegan peanut butter and jelly bars are a delicious and wholesome treat that’s perfect for a quick snack or dessert. Combining the natural sweetness of dates, creamy peanut butter, and your favorite jam, these bars are easy to make with no baking required.

Five rectangular bars are laid out on crumpled white parchment paper over a white marbled textured surface with a grid pattern underneath. Each bar has two layers: the bottom layer is thick, light brown, and looks crunchy, while the top layer is a shiny dark red berry jelly filled with whole raspberries and small seeds, some bars topped with fresh bright red raspberries. To the top right, there is a white bowl filled with fresh raspberries. The overall look is fresh and colorful with a contrast between the crunchy base and glossy berry topping. Photo taken with an iphone --ar 4:5 --v 7

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

4-6 ounces (114g-170g) raspberry or strawberry jam of choice

Instructions

Step 1: 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.
Step 2: Place the oats in a food processor and pulse until they form a fine oat flour.

Step 3: Add the pitted dates, peanut butter, maple syrup, vanilla, and salt to the oat flour. Pulse until the mixture forms a sticky dough. If too dry, add plant-based milk or more maple syrup, one teaspoon at a time, until the dough just sticks together. If the dough is too sticky, chill it in the fridge for 20 minutes to firm up.
Step 4: Line an 8×4- or 9×5-inch loaf pan with parchment paper, leaving excess hanging over the sides. Press the dough evenly into the pan, smoothing the top with your fingers or the bottom of a flat glass. Freeze for 30 minutes or longer to set.
Step 5: Warm the jam gently in a saucepan over medium-low heat until runny (skip if using homemade chia jam). Pour the warm jam over the chilled dough and spread evenly. Add more jam if desired.

Step 6: Return to the freezer to set again. Once firm, slice into 8 bars or smaller squares. Serve immediately or store leftovers in the freezer.

Tips & Variations

Soft Medjool dates work best for binding; soak harder dates to soften them before use.
Use certified gluten-free oats if you need to keep the bars gluten-free.

For a nut-free version, substitute sunflower seed butter for the peanut butter.
Try different jams or fruit preserves like blueberry or apricot for variety.
If the kitchen is warm, refrigeration helps make the dough easier to handle.

Storage

Store these bars in an airtight container in the freezer for up to 2 weeks. To enjoy, let them thaw at room temperature for 10-15 minutes or until soft enough to bite. Avoid storing at room temperature as they can become too sticky and lose their shape.

How to Serve

The image shows a rectangular tart cut into four pieces, laid out on white parchment paper over a cooling rack with a white marbled surface beneath. Each piece has three visible layers: the bottom layer is a light brown crust, firm and slightly crumbly; the middle layer is a smooth, pale cream that contrasts softly with the crust; the top layer is a shiny, deep red raspberry jam with whole raspberries embedded evenly across the surface. The tart layers have clear, straight edges, and some raspberry jam has naturally spread on the parchment around the tart. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut butter?

Yes, almond butter or cashew butter can be used in place of peanut butter, but note that flavors will vary slightly.

Do these bars need to be refrigerated?

They should be kept in the freezer or fridge, especially if your home is warm. This helps them stay firm and maintain their texture.