2-Layer No Bake Peanut Butter Brownie Bars

⏱ 20 mins 🍽 20 squares 🏷 Bar Cookie

These simple bars feature two delicious layers. A rich brownie crust made from nuts, dates, and cocoa is topped with a creamy peanut butter and date mixture. The recipe is entirely no-bake, vegan, and gluten-free, requiring only a food processor and about 20 minutes of active preparation before setting in the freezer. They are cut into bite-sized squares for a perfect sweet treat.

2-Layer No Bake Peanut Butter Brownie Bars

Ingredients

  • 1 cup walnuts, raw
  • 1/2 cup almonds, raw
  • 1 cup medjool dates, pitted
  • 1/4 cup semi-sweet chocolate chips (non-dairy for vegan) or 1/4 cup dark chocolate chips (non-dairy for vegan)
  • 1/2 cup tbsps cocoa powder (unsweetened) or 1/2 cup raw cacao powder
  • 1 tablespoon cocoa powder (unsweetened) or 1 tablespoon raw cacao powder
  • 1 pinch sea salt
  • 1/2 cup pitted dates
  • 1/2 cup almonds, raw
  • 1 cup dry roasted salted peanut (if unsalted, add salt to taste)
  • 1/2 cup natural salted peanut butter (if unsalted, add salt to taste)

Method

  1. For the brownie base, process the pitted dates in a food processor until they form small pieces, then transfer them to a separate bowl.
  2. Place the walnuts, almonds, chocolate chips, and cocoa powder into the processor and pulse to combine thoroughly.
  3. With the processor running, gradually add the processed dates back in until a cohesive dough forms that begins to clump together. add extra whole dates if the mixture seems too dry.
  4. Transfer this dough into an 8x8 pan lined with parchment paper or plastic wrap, pressing it down firmly with your hands or a spatula to create an even layer.
  5. Place the pan in the freezer to firm up while you prepare the next layer.
  6. To make the peanut butter topping, process the second quantity of dates in the food processor until finely chopped, then set them aside in a bowl.
  7. Add the raw almonds and peanuts to the processor and pulse until they are broken down into small bits.
  8. Return the processed dates to the processor along with the peanut butter and blend everything until it is fully combined.
  9. Spread this peanut butter mixture evenly over the chilled brownie base, using parchment or plastic wrap to help press it flat and smooth.
  10. Freeze the assembled bars for a minimum of 15 minutes to set.
  11. Remove the slab from the pan and slice it into approximately 20 small squares.
  12. Keep the bars fresh by storing them in an airtight container, preferably in the freezer.

Nutrition (per serving)

Sodium175500 mg

Recipe details

CategoryBar Cookie
AuthorDebbwl