No Bake Peanut Butter Bars

These  No Bake Peanut Butter Bars are easy to make with layers of chocolate & peanut butter with a gluten free coconut flour shortbread base. They’re no bake, vegan, freezer-friendly, gluten-free and naturally sweetened with dates and maple syrup with sugar-free keto options making them the perfect healthy treat!

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Updated October 2020

No Bake Chocolate Peanut Butter Bar Recipe

Are you a fan of chocolate and peanut butter? If so then these No Bake Peanut Butter Bars are for you! They’re healthy no bake candy bars that are easy to make with layers of rich chocolate, creamy peanut butter over a soft paleo and keto-friendly shortbread crust. They sort of remind me of Millionaire Bars or Twix Bars except they’re made with wholesome grain free flours and are refined sugar free.

Ingredients you need

All you need to make these peanut butter bars are:

• Coconut flour: a low carb gluten-free flour to use in place of all purpose flour
• Coconut Oil – melted and cooled. Use refined if you’re not a fan of the coconut flavor. Any other neutral tasting oil, vegan butter, melted ghee or regular butter would work if not dairy-free.
• Maple syrup – Adds sweetness and extra moisture. You can sub with another liquid sweetener of your choice such as Yacon syrup or sugar-free maple syrup. For a natural paleo sweetener option, you can also use coconut nectar syrup or honey.
• Peanut butter – make sure you use drippy peanut butter and not near the bottom of the jar. We like to use pure peanut butter with no aded oil, no added sugar. You can also swap the peanut butter with almond butter, cashew butter or sunflower seed butter to make these bars paleo-friendly.
• Chopped chocolate or dairy-free mini chocolate chips – use your favorite sugar free chocolate – we usually use Hu’s Kitchen Gems or Lily’s Sweets

How to make No Bake Peanut Butter Bars

These homemade twix bars come together easier than you think! Be sure to follow the step-by-step instructions and watch the video:

1. Make the Base: Place the pecans in a food processor and blend until finely chopped. Add the pitted medjool dates, cacao powder and maple syrup and blend again until combined.
2. Transfer Dough to Pan: Line a 8×8 baking pan with parchment paper leaving a slight overhand. Add the processed date mixture into the pan and use clean hands to press into the corners until the mixture is evenly spread. Place the pan in the fridge.
3. Make the Peanut Butter Layer: In a large mixing bowl, add the peanut butter, vegan butter, maple syrup and coconut flour and mix until combined. If your peanut butter is quite thick, pop it in the microwave for 10-20 seconds to soften. Pour the peanut butter layer onto the date base and spread with the back of a spoon until the mixture is evenly coated. Place the pan back in the fridge.
4. MAKE THE CHOCOLATE LAYER: Melt the dark chocolate and coconut oil in the microwave or a double boiler. If using a microwave do it in 10 second intervals until just melted. Pour melted chocolate over the pb layer and spread until even. Sprinkle with some sea salt and place the pan back into the fridge to chill for at least 1 hour.
5. Chill: Once set, remove the pan from the fridge and use a sharp knife to cut into 16 square bars. To prevent the chocolate from cracking, heat the knife under hot water before cutting.
6. Serve: Serve and enjoy! Will keep in an air tight container for 3-5 days.

Storing and Freezing Tips

• To store: Store the peanut butter bars in an airtight resealable container. These shortbread bars will keep fresh refrigerated for 2 weeks.
• To freeze: Place the sliced bars on a large baking sheet and freeze for 30 minutes, or until frozen. Once hard, transfer the frozen bars to a large resealable bag or an airtight container and separate each layer with parchment paper. Store in the freezer for up to 4 months.
• To thaw –  remove the bars from the freezer and let the millionaire bars sit at room temperature or in the refrigerator overnight.

More healthy dessert recipes:

Healthy Pumpkin Bars

Chocolate Chip Cookie Bars

Homemade Protein Bars

5 from 1 vote

Print

No Bake Peanut Butter Bars

Prep Time

30 mins

Total Time

45 mins

 

These No Bake Peanut Butter Bars are easy to make with layers of chocolate & peanut butter with a gluten free coconut flour base. Freezer-friendly, gluten-free and naturally sweetened with dates and maple syrup making them the perfect healthy treat!

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter dessert, easy dessert recipe

Servings: 10 bars

Calories: 189 kcal

Author: Kelly

Ingredients

For the base

• 8 Medjool dates pitted
• ½ cup pecans
• 1 tbsp cacao powder
• 1 tbsp maple syrup or preferred sticky liquid sweetener

For the peanut butter layer:

• 1 cup drippy natural peanut butter can sub with any drippy nut butter or seed butter of choice. Be sure not to use nut butter near the bottom of the jar, otherwise you may have to melt it in the microwave or double-boiler so it is not too thick.
• 1.5 tbsp vegan butter or coconut oil melted
• 2 tbsp maple syrup or preferred sticky liquid sweetener
• ½ cup coconut flour

For the chocolate layer

• 5.5 oz 70% dark chocolate or sub with dark chocolate chips
• 1 tsp coconut oil melted
• Sea salt

Instructions

1. Place the pecans in a food processor and blend until finely chopped. Add the pitted medjool dates, cacao powder and maple syrup and blend again until combined.
2. Line a 8x8 cake tin with parchment paper leaving a slight overhand. Add the processed date mixture into the pan and use clean hands to press into the corners until the mixture is evenly spread. Place the pan in the fridge.
3. In a large mixing bowl, add the peanut butter, vegan butter, maple syrup and coconut flour and mix until combined. If your peanut butter is quite thick, pop it in the microwave for 10-20 seconds to soften.
4. Pour the peanut butter layer onto the date base and spread with the back of a spoon until the mixture is evenly coated. Place the pan back in the fridge.
5. Melt the dark chocolate and coconut oil in the microwave or a double boiler. If using a microwave do it in 10 second intervals until just melted.
6. Pour melted chocolate over the pb layer and spread until even. Sprinkle with some sea salt and place the pan back into the fridge to chill for at least 1 hour.
7. Once set, remove the pan from the fridge and use a sharp knife to cut into 16 square bars. To prevent the chocolate from cracking, heat the knife under hot water before cutting.
8. Serve and enjoy! Will keep in an air tight container for 3-5 days.

Nutrition Facts

No Bake Peanut Butter Bars

Amount Per Serving (1 bar)

Calories 189 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 8g3%

Fiber 3g12%

Sugar 3g3%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.