No bake peanut butter bars healthy easy

These no bake peanut butter bars are easy, healthy peanut butter bars topped with a silky luscious chocolate peanut butter ganache. A comforting dessert ready in less than 20 minutes with a bonus! Yes, the recipe is not only vegan but also, grain-free, paleo and keto friendly!

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I am so glad you are here today to try these easy, luscious peanut butter bars! You know my passion for peanut butter and easy vegan desserts, right? So this is my new creation or should I say an improvement of my 3 ingredients peanut butter cookies, turned into no-bake peanut butter bars. That’s pretty much what it is but you will love the chocolate peanut butter ganache on top of those bars. It brings the previous cookie recipe to the next level of decadence.

5-ingredient no bake peanut butter bars

You are reading well, all you need to make this delicious no bake vegan dessert are 5 ingredients. Let see what you need and also, how you can adapt the recipe to your taste.

  • Peanut butter – no surprise, peanut butter bars are made of peanut butter but make sure you are using the healthy kind. You need pure peanut butter here, no added oil, no added sugar or salt
  • Maple syrup – you can replace this with any unrefined liquid sweetener like agave syrup (the bar will taste sweeteer!), coconut nectar, sugar-free monk fruit syrup (the texture will be dryer) or brown rice syrup to decrease GI
  • Coconut flour – it is delicious grain free, gluten free, keto friendly, perfect for raw baking. It is also high in fiber and perfect to stabilize blood sugar level and create healthy dessert. While all-purpose white wheat flour shouldn’t be eaten raw, it is safe to eat raw coconut flour. If you don’t like the coconut flour I recommend using fine oat flour in the recipe, see the variation of ratio in the recipe notes.
  • Dark chocolate – most 70% cocoa chocolate are vegan friendly. The darker, the less sugar it will have so choose what you prefer
  • Coconut oil – you need coconut oil for the ganache but you can use refined coconut oil to avoid the coconut flavor or unrefined coconut oil

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Does the bars taste like coconut?

This is probably one of your main questions since the recipe uses a good amount of coconut flour. Coconut flour is not as flavorsome as dessicated coconut simply because it is made from the leftovers of soak coconut meat while making coconut milk. As the coconut meat is soaked, then dried the coconut flavor is washed off. So, except if you absolutely hate coconut flavor, you won’t taste much coconut in these bars. 

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How to store no bake peanut butter bars?

No-bake recipes in general must be stored in a cool place, fridge or freezer, in an airtight box. You can keep these bars for up to 1 week in the fridge or freeze them for a few months. Simply defrost the bars 2 hours before eating, at room temperature.

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More no-bake vegan dessert recipes

No-bake vegan desserts are the easiest to indulge on a treat that is nourishing and delicious. I recommend you also try:

Do you want to share your recipe pictures with me? Join me on Instagram and tag your picture in your story, I will look at it for sure!

Your friend, Carine

No-bake peanut butter bars

Easy 5-ingredient no-bake vegan dessert or snack
Prep Time: 15 mins
Total Time: 15 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: no bake peanut butter bars, no bake snack, Post-workout food, Pre-workout food, vegan snack
Servings: 16 bars
Calories: 228kcal
Author: Carine
4.94 from 44 votes


  • 1 cup Peanut butter - fresh, runny, no added oil or sugar
  • 1 cup Coconut flour - see note for oat flour
  • 1/2 cup Maple syrup - or any liquid sweetener like brown rice syrup or agave or coconut nectar

Chocolate peanut butter ganache


  • Cover a rectangle baking dish 9 inches x 5 inches, with parchment paper. Set aside.
  • In a medium size mixing bowl, stir peanut butter and maple syrup until evenly combined and smooth.
  • Stir in coconut flour, the dough will get thick, dry and difficult to stir with a spatula so use your hands to knead the dough and form a ball.
  • Evenly press the peanut butter dough ball all over the prepared pan. You want to fully cover the pan in an even layer of peanut butter dough. Smooth the top of layer using the back of a spoon.
  • Freeze while you prepare the chocolate ganache
  • In a small mixing bowl, add the pieces of 70% vegan dark chocolate with melted coconut oil and peanut butter.
  • Melt under bain-marie or in the microwave by 30 seconds burst, stirring between to prevent the chocolate from burning. It is ready when all the chocolate is melted and the mixture is shiny and smooth.
  • Remove the baking dish from the freezer and pour the chocolate ganache over the peanut butter layer.
  • Spread evenly with a spatula.
  • Return the pan to the freezer for 10 minutes or until the chocolate ganache is set.
  • Slice the whole batch into 16 peanut butter bars.


  • Store bars in the fridge in an airtight container for 1 week or freeze. Defrost 2 hours before eating at room temperature or enjoy half frozen. Note that the peanut layer dries out slightly after freezing, the texture will be closer to a shortbread be still delicious


Coconut flour swap: if you don't like coconut flour, you can replace the cup of coconut flour in the recipe by 2 cups of fine oat flour (not coarse!) The texture of the bars will be softer and slighty gritty.
If you are on low-carb diet, use sugar-free monk fruit syrup, net carb per bar will be 8g 


Serving: 1bar | Calories: 228kcal | Carbohydrates: 18.4g | Protein: 6.5g | Fat: 15.4g | Fiber: 4.2g | Sugar: 11.1g


Reader Interactions


  1. Mary Irwin

    5 stars
    Hello Carine,
    What does the 3.5 g of vegan dark chocolate mean? It does say 150g in brackets which I took to be the correct weight needed of 150 grams.
    Thanks for a fabulous recipe.
    Regards, Mary

    • Carine

      Hi Mary, Thanks for spotting my mistake. I meant 3.5oz so 150 g of dark chcooclate. Thanks to you the recipe is now upated 🙂 Enjoy the peanut butter bars, XOXO Carine.

    • Carine

      Unfortunately you can’t swap coconut flour for almond flour with the same ratio. They both have different fiber content and therefore, coconut flour is 4 times more liquid absorbent. You would need way more almond flour to reach the same texture, not sure how much as I didn’t try this option I am sorry. Enjoy the recipe, XOXO Carine.

      • Mitz mm

        5 stars
        Love how easy and tasty these peanut bars are! Back in good favor with my nephew, had to take them away after he ate 5!

      • Motti Grinshpan

        You are right, it’s took me around 4 more times almond flour/oats.
        But, it turned out delicious. Made twice with almond flour and once with oats.
        Tips: 1. It would be nice to make holes with folk in the dough and fill it with chocolate mix.
        2. It also would be nice to add some of your favorite toasted nuts on the dough or the chocolate itself.
        We liked it as is or with changings.

      • Motti

        Have tried few times with oat/almond flour. It’s really took me around 4 times more. But in other hand, it turned delicious as well.

    • Motti

      Yes, you can use oatmeal flour or almond flour as substitute. Have to add much, much more.
      It tasted great and delicious. Both ways disappeared quick.
      Thanks guys,

  2. Julie Ducey

    5 stars
    this is now my go-to everyday dessert. i make it ALL THE TIME. it is really good with trader joe’s cashew butter too!

    • Carine

      Thanks for sharing your adaptation of this recipe ! Cashew butter sounds delicious too. Enjoy the recipes on the blog, XOXO Carine

  3. Alexandra Danciu

    5 stars
    Thank you guys for this delicious recipe! I’ve made yesterday and I was so happy to prepare it and to enjoy it so quick. The recipe is easy to make, healthy and extremely good. Living in London in a share house, I’ve offered to my housemates and they liked it as well. I totally recommend the recipe and I’m gonna try other recipes from you. Stay safe!

  4. Michele Pulaski

    5 stars
    These are amazing!! Because everyone is baking these days we had limited flour at the store so I had to use cassava flour. Texture was great and the taste amazing! Perfect salty and sweet combo.

    • Carine

      I am happy to see the recipe works with cassava flour too! Enjoy the recipes on the blog, XOXO Carine

  5. Alexis

    5 stars
    These were delicious! Is there anyway to leave out the maple syrup next time ? Or would it make the mixture too dry?

    • Carine

      Not really, the bars will be very dry without syrup but you an use sugar-free maple flavored syrup. Enjoy the recipes on the blog, XOXO Carine

  6. Alana

    5 stars
    This was *MWAH* so good!!! I really enjoys these. They had the perfect sweetness to them and a delicious crumbly texture! I actually used almond butter instead of peanut butter. They’re extra special with a little flaky sea salt sprinkled on top!

    • Carine

      Thank you so much for the lovely words. I agree, salt and peanut butter is the best part ! Enjoy the recipes on the blog, XOXO Carine

  7. Lisa

    Thank you for this recipe! Can I use swerve powdered sweetener or Stevia Pyure granulated sweetener? I don’t have any liquid sweetener. Is there some way to make it liquid so it won’t be so dry? I will also use cocoa instead of the dark chocolate. Thank you!

  8. Linda

    5 stars
    You can change almond flour for coconut flour. Just use 1/4 cup of syrup to 1 cup almond four and 1 cup peanut butter…. I actually like them with almond flour more.

  9. Anna Renz

    5 stars
    These are incredible!! So insanely good! And soooo easy! Thank you so much for the recipe. I will definitely be making them again!

  10. Pamela Skinberg

    5 stars
    These are great! I added brown rice crisps just because I had them around and they were great. I also made a batch of vegan miso caramel sauce last week and drizzled a little bit over the top. SO GOOD. Thank you for the recipe!

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