Peanut Butter Jelly Bars
These chewy no-bake bars are a wholesome upgrade to the classic childhood favorite. Featuring a rich, date-sweetened peanut butter and oat base topped with a thick layer of fruit jam, they are oil-free, gluten-free, and incredibly simple to prepare. Perfect for meal-prepped snacks or a satisfying treat.
Instructions
- 1
Soak medjool dates (1 cup) in hot water for 5 minutes if they are not very soft, then drain and pat dry.
- 2
Pulverize rolled oats (2.75 cup) in a food processor until you have a fine flour.
- 3
Add the dates, smooth peanut butter (0.5 cup), pure maple syrup (3 tbsp), pure vanilla extract (2 tsp), and sea salt (0.5 tsp). Pulse until a sticky dough forms. If dry, add plant based milk (1 tsp) at a time until it sticks.
- 4
Line a loaf pan with parchment paper. Press the dough into the pan and freeze for 30 minutes to set.
- 5
Warm raspberry jam (6 oz) in a saucepan over medium-low heat until runny. Pour over the dough and spread evenly.
- 6
Return to the freezer to set completely. Slice into bars or squares and serve immediately.
Nutrition Facts
Per portion