How are these Peanut Butter and Jelly Bars made without baking?

The crust is formed by pulsing raw peanuts, pecans, dates, cacao powder, and cinnamon in a food processor until it forms a paste, which is then pressed into molds.

What can I use if I don't have English muffin rings for shaping?

The recipe suggests using large cookie cutters as an alternative to English muffin rings for shaping the bar crusts.

Can I use a different fruit instead of strawberries?

While the recipe specifically calls for sliced strawberries, you could experiment with other fresh berries or thinly sliced fruit that pairs well with peanut butter.

What is the suggested optional topping for these bars?

The recipe suggests an optional drizzle of raw cacao sauce to enhance the flavor of these Peanut Butter and Jelly Bars.

How should I store these no-bake Peanut Butter and Jelly Bars?

Since these are no-bake and contain fresh fruit, they should be stored in an airtight container in the refrigerator to maintain freshness.

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Peanut Butter and Jelly Bars
[Vegan, Gluten-Free]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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No-bake Peanut Butter and Jelly Bar with a dark cacao-date crust, topped with creamy peanut butter, sliced strawberries, and a fresh mint sprig.

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Peanut Butter and Jelly Bars [Vegan, Gluten-Free]

Dairy Free

This is a super-simple recipe that lets the flavors of peanut butter and sweet fruit (the jelly stand-in) shine – along with their good friends, chocolate and cinnamon. These treats can be assembled in minutes, but they make an impressive-looking dessert.

Ingredients You Need for Peanut Butter and Jelly Bars [Vegan, Gluten-Free]

1/4 cup raw peanuts
1/4 cup raw pecans
1/4 cup (about 5 large) dates, chopped
1 tbsp. water
1 tbsp. raw cacao powder
1/8 tsp. cinnamon
2 tbsp. smooth natural peanut butter
2 large strawberries, sliced
2 sprigs fresh mint, optional

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How to Prepare Peanut Butter and Jelly Bars [Vegan, Gluten-Free]

Place the peanuts and pecans in the bowl of a food processor and pulse a few times to break up the nuts. Add the chopped dates, water, cacao powder and cinnamon and pulse again to get a fairly smooth paste.
I used English muffin rings (large cookie cutters would work) as molds. Divide the crust between the rings and pat down. Gently remove the rings. Top the crusts with peanut butter (about 1 tbsp. each), top with sliced strawberries and add the mint garnish, if using. This would be extra dee-lish-us with a drizzle of raw cacao sauce.