No Bake Peanut Butter Oat Bars
We’ve always loved a good granola ball or energy ball in our house, but recently I’ve started making bars to switch things up. These no-bake peanut butter bars are great as a snack and are perfect for that after dinner sweet craving. When we have these around, they are a favorite “treat” to add to my girls’ lunches.
These are made with clean, simple, good-for-you ingredients and are naturally sweetened using dates. They take only 15 minutes to make and then require a little bit of fridge time allow them sit and for the chocolate topping to settle. They are so easy and much healthier than store-bought snacks. You just can't go wrong!
Want more healthy homemade snacks? Take a look at my Chocolate Coconut Peanut Butter Balls and Nut-free Energy Balls.
No Bake Peanut Butter Oat Bars
No-Bake Bar Ingredients
- ▢ 14 pitted medjool dates
- ▢ 3/4 cup + 1 TBSP natural peanut butter
- ▢ 1/2 cup rolled oats certified gluten-free if needed
- ▢ 1/4 cup flaxseed meal
- ▢ 1/4 cup unsweetened, shredded coconut + more for sprinkling
- ▢ 1/4 tsp. fine sea salt just a pinch if your peanut butter has salt in it
Chocolate Spread/Topping Ingredients
- ▢ 2 tbsp. coconut oil, melted
- ▢ 3 tbsp. cacao powder
- ▢ 1/2 tbsp. pure maple syrup more if you like it less bitter
- Add dates to a high-speed blender or food processor. Blend until only small pieces remain. You may need to scrape down the sides of the food processor or blender a few times until done.
- After dates are blended, add peanut butter, oats, flaxseeds, coconut, and salt to the blender or food-processor. Pulse until all ingredients are evenly mixed. You may need to break up the date chunks with a fork from time to time (and if some smaller chunks of dates remain, that's okay too).
- Place parchment paper in the bottom of a large loaf pan or square baking dish. Scoop mixture into prepared pan and press down firmly with fingers or the back of a spoon until mixture is evenly spread and packed down.
- Mix the melted coconut oil, cacao, and maple syrup in a small bowl until cacao is completely mixed in. This will be on the thicker side. Spread chocolate evenly over bars. Sprinkle with shredded coconut if desired.
- Refrigerate for about 30 minutes so chocolate and bars can set. Take bars out of pan by pulling on the parchment paper. Evenly cut into bars or squares.
- Store bars in fridge in an airtight container. These should stay good for about a week in the refrigerator.
- I make my own chocolate topping for these bars to keep them completely refined-sugar free, but you can easily use melted chocolate chips to spread on the bars if you want. If using chocolate chips, use 1/3-1/2 cup chips, then melt. Also, look for organic and/or fair-trade certified to keep them as clean as can be (Equal Exchange Chocolate Chips are our favorite).
- Nutrition info is calculated off of 14 bars, but if you cut into smaller pieces, you’ll have less sugar per bar (even though it’s still natural sugar from the dates, I try to limit my sugar so I like the bars cut smaller than 14 total).
Could you make these without the coconut?