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With only 6 ingredients, these vegan date sweetened peanut butter granola bars are easy to make, incredibly delicious and are no bake, gluten-free and oil-free!
I am so excited to bring you this recipe because who doesn’t love an easy, quick and nutritious snack??
These vegan date sweetened peanut butter granola bars are one of my favorite no bake recipes to date (see what I did there?). They are packed with nutrition from natural peanut butter, rolled oats and medjool dates. Loaded with peanut butter flavor and so chewy and delicious!
They are very similar to my vegan date sweetened chewy granola bars, except I omitted the coconut milk to make them allergy friendly, took out the freeze dried strawberries and coconut and subbed in lots of gooey peanut buttery deliciousness!
What I love most about these granola bars is how kid friendly they are! Date sweetened, lots of protein and fiber, hearty and filling and super delicious! My daughter loves these. My husband loves them, too. Like, a lot. I need to make another batch because he’s been eating them all this past week lol.
I hope you will love these granola bars as much as we do, they are:
gluten-free
naturally sweetened with dates
WFPB (whole food plant based)
healthy
so peanut buttery
oil-free
soft and chewy
hearty and filling
so easy to make requiring only 6 ingredients!
AND no baking! Let’s get to it.
Ingredients
Medjool Dates- your medjool dates should be plump, moist and sticky. The soft and sticky texture is absolutely imperative for these date sweetened granola bars to stick together! Some dates feel more dry than others. If your dates feel dry and hard & look wrinkled, soak them in hot water for about 10-15 minutes, drain the water, then proceed with the recipe.
Natural Peanut Butter- make sure to use peanut butter that has only two ingredients: peanuts and salt. Also, the peanut butter needs to be drippy and well stirred. I recommend using a brand new jar, but if your peanut butter is in the fridge, let it sit out at room temp for a bit to soften.
Rolled Oats- make sure to use certified GF if needed.
Vanilla Extract
Pink Himalayan Salt
Mini Chocolate Chips- I use these!
How to Make Vegan Date Sweetened Peanut Butter Granola Bars
First, line an 8×8 baking dish with parchment paper.
Next, check your medjool dates. You want to make sure they are plump, moist and sticky. If they feel dry and hard & look wrinkled: soak them in hot water for 10-15 minutes, drain the water, and proceed with the recipe.
Add your medjool dates, water and vanilla extract to a food processor and pulse for a minute or so until you get a caramel like texture. Make sure to stop every so often and scrape the mixture off the sides of the food processor and down toward the blade.
Next, remove the blade and stir in the peanut butter (make sure your peanut butter is extra drippy!).
Now add in the rolled oats, pink Himalayan salt and mini chocolate chips and mix very well until everything is sticking together. I like to mix AND press down into the mixture with a rubber spatula so everything sticks, and you can also use your hands.
Take out the granola bar mixture with your hands, squeeze to stick together and place in the baking dish. Press down with your hands or a spatula in a tight, even layer. Top with more mini chocolate chips (gently press the chocolate chips into the bars with a spatula or your fingers so they don’t fall off).
Freeze for about 20-25 minutes, slice into 8 bars, then enjoy! If they still feel too soft and fragile to cut and handle, put them in the fridge until they harden a bit more.
For the optional chocolate drizzle, melt about 1/4 cup mini vegan chocolate chips in the microwave and drizzle on top, then refrigerate to set.
I hope you enjoy these vegan date sweetened peanut butter granola bars!
How to Store Vegan Date Sweetened Peanut Butter Granola Bars
These bars need to be stored in an airtight container in the refrigerator for a maximum of 4-5 days.
These vegan chewy granola bars will keep their shape at room temperature, but they will be extra soft and chewy.
Recipe Variations
If you want these date sweetened granola bars to be completely refined sugar free, omit the mini chocolate chips and replace with cacao nibs, nuts, freeze dried fruit, anything you desire!
You can also use any nut or seed butter you desire.
More No Bake Vegan Recipes
Vegan No Bake Almond Joy Bars [GF, Oil-Free]
Vegan No Bake Chocolate Oat Cookies [GF, Oil-Free]
No Bake Vegan Strawberry Almond Oat Bars [GF, Oil-Free]
Vegan No Bake Peanut Butter Oat Cups [Oil-Free]
PIN IT for later!
If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Date Sweetened Peanut Butter Granola Bars [GF, No Bake]
Equipment
- You will need: a food processor
Ingredients
- 1 cup medjool dates, pitted You want to make sure they are plump, moist and sticky. If they feel dry and hard & look wrinkled: soak them in hot water for 10-15 minutes, drain the water, and proceed with the recipe.
- 4 tbsp warm water
- 1 & 1/2 tsp vanilla extract
- 1/2 cup natural peanut butter make sure your peanut butter is extra drippy. See notes!
- 1/4 tsp pink Himalayan salt plus more to taste if desired
- 2 + 1/4 cups rolled oats certified GF if needed
- 1/2 cup mini vegan chocolate chips plus extra for topping
Instructions
- First, line an 8×8 baking dish with parchment paper.
- Next, check your medjool dates. You want to make sure they are plump, moist and sticky. If they feel dry and hard & look wrinkled: soak them in hot water for 10-15 minutes, drain the water, and proceed with the recipe.
- Add your medjool dates, water and vanilla extract to a food processor and pulse for a minute or so until you get a caramel like texture. Make sure to stop every so often and scrape the mixture off the sides of the food processor and down toward the blade.
- Next, remove the blade and stir in the peanut butter (make sure your peanut butter is extra drippy!).
- Now add in the rolled oats, pink Himalayan salt and mini chocolate chips and mix very well until everything is sticking together. I like to mix AND press down into the mixture with a rubber spatula so everything sticks, and you can also use your hands.
- Take out the granola bar mixture with your hands, squeeze to stick together and place in the baking dish. Press down with your hands or a spatula in a tight, even layer. Top with more mini chocolate chips (gently press the chocolate chips into the bars with a spatula or your fingers so they don’t fall off).
- Freeze for about 20-25 minutes, slice into 8 bars, then enjoy! If they still feel too soft and fragile to cut and handle, put them in the fridge until they harden a bit more. For the optional chocolate drizzle, melt about 1/4 cup mini vegan chocolate chips in the microwave and drizzle on top, then refrigerate to set. Store the granola bars covered in the fridge, and enjoy straight from the fridge!
Notes
- Make sure to use peanut butter that has only two ingredients: peanuts and salt. Also, the peanut butter needs to be drippy and well stirred. I recommend using a brand new jar, but if your peanut butter is in the fridge, let it sit out at room temp for a bit to soften.
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