Vegan Peanut Butter Jelly Brownie Bars

These vegan peanut butter jelly brownie bars are everything you could ask for in a dessert. Layers of raw vegan brownie, creamy peanut butter and jelly encased in a chocolate shell. These bars are no-bake, gluten-free and so delicious.
Prep Time: 1 hour
Cook Time: 5 hours
Total Time: 6 hours
5 from 7 votes
stack of peanut butter jelly filled chocolate bars on cooling rack.

What’s better than peanut butter and jelly? How about peanut butter jelly brownie bars! Layers of raw brownie topped with silky peanut butter and fruity jelly all encased in a chocolate shell.

The perfect combination of peanut butter jelly and chocolate. Perfect for those of you who can’t decide which one you like better. Because they are no-bake, they are really easy to make. These bars are also gluten-free.

Peanut butter jelly brownie bars

WHAT’S IN THESE BARS?

RAW BROWNIE: The base is really easy to make and contains mainly wholefood ingredients such as almonds, cacao powder, dates and 100% peanut butter.

PEANUT BUTTER AND JELLY: The peanut butter can easily be substituted with alternatives if you or someone you know suffers from an allergy. Try tahini (sesame seed paste), sunflower seed butter or other nut butters of your choice.

For the jelly, I used raspberries and strawberries. However, you can keep it to all strawberries or raspberries if you prefer. You could also try some different varieties to switch things up.

CHOCOLATE COATING: The chocolate layer is simply vegan-friendly chocolate melted with a little coconut oil. If you’d prefer to make your own chocolate you could try out my Dairy free coconut milk chocolate recipe.

Peanut butter jelly brownie bars

HOW TO MAKE THIS RECIPE

BROWNIE BASE

To make the brownie base, simply add the almonds, cacao powder and salt to your food processor and blitz to a fine crumb. Next add in the pitted dates and peanut butter and blend again until all the ingredients come together to form a dough.

Lastly check the consistency of the dough, it should stick together between your fingers. If it’s too crumbly at hit point then add the water if needed and blend again for about 30 seconds.

Press the brownie dough into the base of the baking pan using a spatula. Use the bottom of a flat glass to even out and compact the dough. Set aside in the freezer.

PB & JELLY LAYERS

For the peanut layer, you can use smooth or crunchy peanut butter. I like to use brands that are 100% peanuts and don’t have any added oils. You’ll want to melt the peanut butter and oil together so that it’s easier to spread it on top of the brownie base. AA the peanut butter and coconut oil to a bowl and gently heat over a double boiler. Whisk well until they have melted together.

Remove the brownie base from the freezer and spread the peanut butter on top in an even layer, then place back in the freezer to set for about an hour.

If you’re using frozen berries, I’d recommend taking them out of the freezer about an hour in advance to allow them to defrost a little.

Prepare the jelly by adding the frozen strawberries and raspberries to a saucepan and bringing them to a simmer on a medium heat. Allow the berries to continue to simmer for about 25-30 minutes, stirring every so often to prevent them from sticking to the pan. Then add in the maple syrup and stir well.

Lastly add in the agar-agar and bring the mixture to a boil. Whisking continuously, bring the temperature down to a simmer and cook for 5 minutes.

Remove from the heat and pour the jelly on top of the peanut butter layer. Allow to cool for 5 minutes before transferring the baking pan back to the freezer to set for 4 hours (or preferably overnight).

Once set, remove the brownie slab from the baking pan and cut into 16 bars.

CHOCOLATE COATING

Make the coating by melting the vegan-friendly chocolate and coconut oil together over a double boiler.

Next line your counter with parchment paper, as you’ll be resting the bars on it to set later.

Carefully dip each bar into the chocolate. Use a fork to rest the bars on and use spoon the chocolate on top to coat each side evenly.

Sit the chocolate coated bars on the parchment paper and sprinkle with some sea salt for garnish.

Store in the fridge in an airtight container, or freeze and defrost before serving.

WHY MAKE THIS RECIPE?

  • Plant-based and vegan-friendly
  • Full of flavour
  • Fruity, nutty and chocolate-y!
  • Guaranteed crowd pleaser
  • Perfect for peanut butter jelly lovers
  • Easy to make
  • Minimal ingredients
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal derived products

OTHER RECIPES TO TRY

stack of peanut butter jelly filled chocolate bars on cooling rack.

Vegan Peanut Butter Jelly Brownie Bars

5 from 7 votes
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Layers of raw brownie, creamy peanut butter and jelly encased in a chocolate shell. These bars are no-bake, gluten-free and delicious.
Prep Time 1 hr
Cook Time 5 hrs
Total Time 6 hrs
Servings 16

EQUIPMENT

  • 7x 11" baking pan (with minimum 2" height)

INGREDIENTS

BROWNIE BASE

  • 2 cups almonds
  • ½ cup cacao powder
  • ½ tsp sea salt
  • 12 medjool dates pitted
  • 2 tbsp peanut butter
  • 1 tbsp water

PEANUT BUTTER LAYER

  • 1 ⅛ cups peanut butter
  • 1 tbsp coconut oil solid

JELLY LAYER

  • 1 ⅓ cups frozen strawberries use fresh if preferred
  • 1 ¼ cups frozen raspberries use fresh if preferred
  • 3 tbsp maple syrup
  • 2 tsp agar-agar powder

COATING

  • 11.3 oz vegan-friendly chocolate
  • 1 tsp coconut oil solid

INSTRUCTIONS

  • Line a 7" x 11' baking pan with parchment paper.
  • If using frozen berries, take them out of the freezer at this point to allow them some time to defrost a little.
  • To make the brownie base, add the almonds, cacao powder and salt to your food processor and blitz to a fine crumb.
  • Add the pitted dates and peanut butter and blend again until all the ingredients come together to form a dough.
  • Lastly, check the consistency of the dough and add the water if needed. Blend again for 30 seconds.
  • Press the brownie dough into the base of the baking pan using a spatula. Use the bottom of a flat glass to even out and compact the dough. Set aside in the freezer.
  • For the peanut layer, add the peanut butter and coconut oil to a bowl and gently heat over a double boiler. Whisk well until they have melted together.
  • Remove the brownie base from the freezer and spread the peanut butter on top in an even layer.
  • Place back in the freezer to set for about an hour.
  • Meanwhile, prepare the jelly by adding the frozen strawberries and raspberries to a saucepan and bringing them to a simmer on a medium heat.
  • Allow the berries to continue to simmer for about 25-30 minutes, stirring every so often to prevent them from sticking to the pan.
  • Add in the maple syrup and stir well.
  • Lastly add in the agar-agar and bring the mixture to a boil. Whisking continuously, bring the temperature down to a simmer and cook for 5 minutes.
  • Remove from the heat and pour the jelly on top of the peanut butter layer. Allow to cool for 5 minutes before transferring the baking pan back to the freezer to set for 4 hours (or preferably overnight).
  • Once set, remove the brownie slab from the baking pan and cut into 16 bars.
  • Make the coating by melting the chocolate and coconut oil together over a double boiler.
  • Line your counter with parchment paper and carefully dip each bar into the chocolate.
  • Sit the chocolate coated bars on the parchment paper and sprinkle with some sea salt for garnish.
  • Store in the freezer in an airtight container.
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6 thoughts on "Vegan Peanut Butter Jelly Brownie Bars"

  1. The classic American lunch (or at least thats what im led to believe) has been upgraded 😍. This looks so tempting… now what should I replace the jelly with 🤔😂 (not a fan of jellied fruits/jams 😋)

    1. Thanks so much Melinda!

      You could probably just leave the jelly layer out, I’m sure they would still taste amazing 🙂