Description
Delicious no-bake vegan peanut butter and jelly bars combining creamy peanut butter, sweet Medjool dates, rolled oats, and your favorite berry jam for a healthy, gluten-free treat that’s perfect for snacking or dessert.
Ingredients
Scale
Base
- 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
Topping
- 4–6 ounces (114g-170g) raspberry or strawberry jam of choice
Instructions
- Soften Dates: If the Medjool dates are not very soft, cover them with hot water for 5 minutes, then drain and pat dry. For Deglet dates, soak for 15-20 minutes to ensure they become soft enough for blending.
- Prepare Oat Flour: Place the oats in the bowl of a food processor and pulverize them until you achieve a fine oat flour texture, which will help bind the bars together.
- Make the Dough: Add the pitted dates, peanut butter, maple syrup, vanilla extract, and sea salt to the oat flour. Pulse everything until the mixture comes together into a sticky dough. If the mixture feels too dry, add plant-based milk or more maple syrup spoon by spoon until the dough just sticks when pressed. If the dough is too sticky to handle, chill it in the fridge for 20 minutes to firm up.
- Shape the Base: Line an 8×4- or 9×5-inch loaf pan with parchment paper, letting the excess paper hang over the long sides. Press the dough evenly into the pan, smoothing the top with your fingers or a flat-bottomed glass to ensure an even layer that reaches all corners.
- Freeze Base: Place the pan in the freezer for 30 minutes or longer to allow the base to set and firm up before adding the jam layer.
- Prepare Jam Topping: While the base freezes, warm the jam in a saucepan over medium-low heat until it becomes slightly runny for easier spreading. Skip this step if using homemade chia jam which is already spreadable.
- Add Jam Layer: Pour the warmed jam over the frozen base and spread it evenly using a silicone spatula. Add more jam if desired for extra flavor.
- Final Freeze and Serve: Return the loaf pan to the freezer to let the jam layer set. Once firm, slice into 8 thick bars or smaller squares. Serve immediately or store leftovers in the freezer for freshness.
Notes
- If your dates aren’t soft, soaking them briefly ensures they blend smoothly for the dough.
- Use certified gluten-free oats if gluten intolerance is a concern.
- Adjust maple syrup to taste and consistency preferences in the dough.
- Chilling the dough makes it easier to handle if it’s too sticky due to warm kitchen temperatures.
- Jam warming step helps in spreading—avoid if using naturally spreadable jams like chia jam.
- Leftover bars can be stored frozen and enjoyed as a quick snack anytime.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: Vegan, Gluten-Free
Keywords: no bake, vegan, peanut butter and jelly bars, gluten-free, healthy snacks, Medjool dates, oats, plant-based dessert
