If you want a healthy treat that will unlock some childhood memories, these vegan peanut butter and jelly bars are IT. Theres nothing cozier then the classic PB&J combo. These have a shortbread cookie base, peanut butter filling, and are topped with strawberry jam! They’re also gluten and refined sugar-free and vegan, so they can fit almost every diet!

vegan Peanut butter and jelly bar

When it comes to dessert, 9/10 times I’m a chocolate kind of girl. But I recently had some requests for desserts that didn’t have chocolate and I felt stumped.. Until I remembered how good the classic peanut butter and jelly combo is! I took my classic Twix bars and instead of adding the chocolate layer on top, I swapped it for jelly and it was a GREAT move! If you’re fan, you have to try these!

ingredients & substitutions

Peanut Butter: You can sub any nut or seed butter if you can’t do peanut, but it makes it the most classic in my opinion!

Jelly: You can use store-bought or homemade! Any flavor will work – I usually opt for strawberry, blackberry, or raspberry! If buying store-bought, I try and find a jelly or jam that doesn’t include any added sugars or preservatives.

Almond flour: Almond flour gives a light and airy texture to the recipe! I haven’t tested any substitutes but cashew flour or other nut flour may work!

Tapioca flour: This adds a cookie texture to the base and helps keep it slightly chewy on the outside and softer in the center! You could try subbing arrowroot flour.

Maple Syrup: This will add the perfect amount of sweetness to the recipe! You can sub any sticky sweetener.

Coconut oil: This acts as a stabilizer in the peanut butter layer and the cookie base. You can always sub a neutral flavored oil or even vegan butter.

How to make vegan peanut butter and jelly bars:

  1. Mix together the base ingredients and press into a loaf pan. Bake.
  2. Let cool. Mix together the filling ingredients. Spread over the cooled based.
  3. Add the jam on top, spreading it evenly. Top with peanuts.
  4. Place in the freezer to set completely before cutting into squares!

Storing the bars

You’ll want to store these in an air-tight container in the freezer. Let them thaw a few minutes before enjoying for the best texture!

Other recipes you’ll love

PB and Jelly Overnight Oats

Vegan Protein Cheesecake Parfait

If you make this recipe, be sure to tag me on instagram @danishealtyeats so I can see your remakes! Nothing makes my day more!

Vegan Peanut Butter and Jelly Bars

These vegan Peanut Butter and Jelly bars are the coziest treat and always bring me back to my childhood! They have a shortbread crust, peanut butter filling, and are topped with jam – what's not to love! They're also vegan, gluten-free, and refined sugar-free so hopefully everyone can enjoy!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Set Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 8 bars
Calories 1 kcal



  • 1 cup almond flour
  • 1/3 cup tapioca flour
  • 1/4 cup coconut oil melted
  • 1/3 cup maple syrup

Peanut Butter Jelly layer

  • 3/4 cup 3/4 cup peanut butter1/3 cup maple syrup2 tbsp melted coconut oil2/3 cup jelly of choice1/2 cup chopped peanuts
  • 1/3 cup maple syrup
  • 2 tbsp coconut oil melted
  • 2/3 cup jelly of choice
  • 1/2 cup peanuts chopped


  • Preheat oven to 350F. Combine all the base ingredients until dough forms.
  • Press into a lined 8×8 baking dish or a loaf pan for thicker bars. Bake for 14-18 mins (oven time will vary depending on pan size) until golden around the edges. Let cool.
  • Mix together the nut butter, oil, & maple until smooth. Spread over the base. Then, spread the jelly carefully over top of that. Sprinkle chopped peanuts over top.
  • Place in the freezer until hardened, at least two hours. Cut into bars & enjoy!
Keyword bars, Dessert, easy recipe, healthy snack, jelly, pb&j, Peanut Butter

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  1. 5 stars
    Soooo good! Love the base, adds a lot of flavor !! I used arrowroot instead per the suggestion, in place of the tapioca as that was all I had on hand and it turned out great. Easy recipe to follow! Thank you.

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