vegan peanut butter and jelly squares topped with peanuts
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Vegan Peanut Butter and Jelly Bars

Layers of peanut butter and jelly come together to form these DELICIOUS snack bars! This recipe is so easy to make and is the perfect snack or dessert.
Course Dessert, Snack
Cuisine American, Vegan
Keyword dessert for kids, ideas for healthy snacks, peanut butter snack recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 squares
Calories 320kcal
Author Amanda

Ingredients

  • 1 flax egg (1 Tablespoon ground flax seed + 3 Tablespoons water)
  • 1/2 cup coconut oil solid
  • 1/2 cup cane sugar
  • 3/4 cup smooth peanut butter
  • 1/4 cup agave
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup jelly grape, strawberry, raspberry, etc.
  • 1/3 cup dry roasted peanuts chopped

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Make flax "egg": In a small bowl, mix ground flaxseed with water. Let sit 5-10 minutes until it becomes gelatinous.
  • In a large mixing bowl, cream together coconut oil and cane sugar using a hand mixer until smooth.
  • Add peanut butter, agave, vanilla, and flax egg and mix with a hand mixer until just incorporated.
  • In a separate mixing bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet and fold together using a rubber spatula.
  • Transfer peanut butter mixer to a parchment-lined 8x8" pan. Press down with hands and reserve 1/3 cup for the topping.
  • Evenly spread a layer of jelly on top of the peanut butter mixture.
  • Press little clumps of the remaining peanut butter mixture with hands and place clumps on top of the jelly layer. Top with chopped peanuts.
  • Bake 45 minutes. Let cool completely before removing from pan and cutting.
  • Leftovers keep for about 1 week in the fridge.

Video

Nutrition

Serving: 1square | Calories: 320kcal | Carbohydrates: 32.1g | Protein: 6.8g | Fat: 19.6g | Saturated Fat: 9.8g | Sodium: 170mg | Potassium: 239mg | Fiber: 2.4g | Sugar: 14.5g | Calcium: 24mg | Iron: 1mg