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A plate of no bake vegan peanut butter chocolate bars, stacked on each other.

No-Bake Vegan Peanut Butter Chocolate Bars

5 from 2 votes
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 16 bars
These No-Bake Vegan Peanut Butter Chocolate Bars, are so rich and decadent, and super addicting. And they only take 25 minutes to make!.


  • Food Processor
  • Double boiler (or microwave) for melting chocolate


  • 1/2 cup sliced unsalted almonds
  • 1/2 cup roasted unsalted peanuts
  • 1/2 cup rice crisp cereal - (gluten-free)
  • 1 cup (packed) soft, pitted medjool dates (12-14 medium sized dates) - if they are not soft, soak in water for 15 minutes and drain
  • 1 tablespoon maple syrup
  • 1/2 cup creamy natural unsalted peanut butter
  • 1 tablespoon melted coconut oil
  • 1/4 teaspoon ground sea salt
  • 10 ounces vegan dark chocolate chips - (we like Enjoy Life brand)


  • Line a square 8x8 baking dish with parchment paper.
  • In a food processor, add the almonds, peanuts, and rice crisp cereal. Process until broken into small pieces.
    Then add the dates, maple syrup, peanut butter, coconut oil and sea salt. Blend until the mixture forms a crust-like texture. You may need to stop blending to scrape the side of the bowl or separate the mixture and blend again (depending on your food processor).
    4 photos showing the ingredients for no bake vegan peanut butter chocolate bars being blending in a food processor.
  • Remove blade and transfer mixture into the 8x8 pan and press down firmly (using your hands and/or a spatula) in an even layer. Place in the fridge.
    2 images showing peanut butter mixture in an 8x8 pan.
  • Meanwhile, melt the chocolate chips, either using a double boiler or a microwave (see detailed instructions on how to melt the chocolate in the 'Notes' section below).
    An 8x8 pan with a peanut butter mixture covered with melted chocolate.
  • Remove the 8x8 pan from the fridge and transfer the melted chocolate to the pan and spread out in an even layer. Chill in the fridge until completely firm, at least 2 hours.
  • When ready to cut the bars, it's best to let sit for about 10 minutes before cutting. To avoid any cracks in the chocolate and to ensure even cutting, run a sharp knife under hot water, wipe off the blade to remove water, and slowly and carefully run the blade back and forth multiple times until it breaks through the chocolate layer.
    This recipe makes 16 bars. They can be left out of the fridge for 15-20 minutes, but should be refrigerated for best results. See freezing instructions below.


Melting the chocolate:
  • To use a double boiler (preferred method): Add 2-3 inches of water to a saucepan and bring to a boil over medium-high heat. Then set a medium glass, ceramic, or stainless steel mixing bowl on top, making sure the bottom of the bowl is not touching the water (this creates the “double boiler”). Lower the heat, add the chocolate chips to the bowl and let melt slowly. Note: it’s very important not to let ANY moisture or steam touch the chocolate during the melting process so it’s best not to stir too much (or at all) while it’s heating. Let sit and it will gradually melt, then you can remove from heat and stir to melt any remaining chocolate chips. This process usually takes about 5-10 minutes. Carefully remove the bowl (using a pot holder or towel) and set aside.
  • To use the microwave: Place the chocolate chips in a microwave-safe bowl. Heat on high for 30 seconds; stir. Heat for 20-30 seconds more, stirring after each heating until melted. Do not overcook.
Freezing Instructions:
  • You can freeze in the 8x8 pan or cut individually into squares (layered between parchment paper sheets) for up to 3 months. Thaw in the fridge overnight before serving.
Don't feel like making "bars"?
  • You can also roll the peanut butter mix into balls and dip in chocolate! 


Serving: 1bar | Calories: 168kcal | Carbohydrates: 20.6g | Protein: 4.1g | Fat: 9.2g | Sodium: 43mg | Sugar: 16g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick