This post may contain affiliate links. Please read our disclosure policy.
Vegan No-Bake Peanut Butter Magic Bars feature a shortbread crust, peanut butter caramel center, and chocolate-coconut topping. Enjoy these gluten free + vegan magic bars as a nutritious snack or dessert.
When it comes to healthy desserts, these multi-layered marvels win a top spot in my rotation.
They’re the perfect mix of salty and sweet, chewy and crunchy, and just downright addictive. (Similar to these reader-favorite Energy Balls.)
Let’s break down the actual “magic” of these bars:
- Base: A mix of raw cashews, oats, coconut oil, and maple syrup create a shortbread-like crust.
- Peanut Butter Caramel: Peanut butter mixed with sticky-sweet dates, maple syrup, and almond milk create a lick-the-spoon-worthy center.
- Topping: Toasted shredded coconut is a must for magic bars, in my opinion. I also like to scatter some extra mini chocolate chips overtop for extra texture.
The combination of heart-healthy fats and fiber make these sweet treats plenty satiating. Enjoy them for a midday snack, post-workout refuel, or dessert.
How to Make Vegan Magic Bars
Many of these ingredients you may already have in your pantry. However if not, the ingredients keep for a LONG time.
Prep a batch at the start of the week and keep them in your fridge of freezer for when the snack cravings strike.
The Ingredients
- Oats: Old-fashioned rolled oats add fiber and whole-grain goodness to the base of these bars.
- Cashews: Make sure you’re using raw cashews (not roasted or salted), which you can find in the bulk bin of most grocery stores.
- Coconut Oil: Melted coconut oil helps bind the ingredients of the base. As the bars set/freeze, the oil solidifies, creating a shortbread-like texture.
- Dates: Medjool dates offer caramel-like, sticky-sweetness to the peanut butter center. Dates are rich in many minerals, and a great alternative to refined sweeteners.
- Maple Syrup: A little maple syrup helps sweeten both the base and filling of these bars. If you’re not making the bars vegan, you can also use honey.
- Peanut Butter: Look for a creamy, natural peanut butter that only contains peanuts and salt. Alternatively, you can use cashew butter.
- Milk: Use whichever plant-based alt milk you have on hand – almond, oat, or cashew all work great.
- Chocolate: I prefer a double installment of chocolate in these bars – a melted top coating, plus extra chips sprinkled overtop. If making the bars vegan/dairy free, look for Enjoy Life brand of chocolate chips.
- Coconut: Do yourself a favor by toasting the coconut before sprinkling it over the bars. Toasting brings out the nuttiness of coconut, creating a richer, more decadent-tasting dessert.
The Directions
Step 1: Make Shortbread Crust
Line an 8×8-inch baking dish with parchment paper. Place dates in a bowl of HOT water and let stand for 15 minutes.
Combine cashews, oats, coconut oil, and maple syrup to a food processor. Blend until ingredients come together to create a texture similar to cookie dough, stopping to scrap down the sides as needed. (This will take a few blend cycles.) Refer to photo for accurate consistency.
Empty contents into prepared baking pan, and press down firmly in a single layer. (The mixture will seem oily, however it will solidify once chilled.)
Place pan in the freezer while you prepare peanut butter mixture.
Step 2: Blend Peanut Butter Caramel
Wipe food processor clean. Drain dates and place in the food processor, along with peanut butter, maple syrup, milk, and salt. Blend on high speed until smooth and creamy, stopping to scrap down the sides as needed. (This will also take a few blend cycles.)
Remove pan from the freezer and spread peanut butter caramel over shortbread crust. Place back in the freezer.
Step 3: Top with Chocolate and Coconut
Combine chocolate chips and 1 tsp. coconut oil in a microwave-safe bowl. Microwave in 30 to 45 second increments, stirring after each, until the chocolate is melted and smooth.
Remove pan from the freezer and pour melted chocolate overtop; smooth to all edges. Sprinkle toasted coconut flakes overtop, and add a few more chocolate chips, if desired. (You’ll need to lightly press the chips into the melted chocolate so they stick.)
Place pan in the freezer for another 1 to 2 hours, until the bars are set. Slice into 16 bars and either refrigerate or freeze.
How to Toast Coconut Flakes:
You can toast coconut flakes two different ways: on the stovetop or in the oven:
- Stovetop: Place the coconut in a large skillet and cook over medium heat for 3 to 5 minutes, stirring every minute or so, until most of the coconut is golden brown. Remove from the pan and cool completely.
- Oven: Spread the coconut in a single layer on a baking sheet. Bake at 350°F for 7 to 10 minutes, stirring every 2 to 3 minutes until the coconut begins to brown. Remove from oven and transfer to a dish to cool completely.
How to Store No-Bake Peanut Butter Bars:
You can store these bars either in the fridge or the freezer.
- Fridge: Chilling the bars after they set will create a softer consistency, however the layers still stick together well.
- To store, simply layer a piece of parchment paper on a plate or in a Tupperware container, and place bars on top in a single layer. Repeat with another piece of parchment paper as needed. (Bars should be stacked on top of one another or they’ll stick.) Chill for up to 2 weeks.
- Freezer: I personally prefer storing the bars in the freezer and taking one out ~10 minutes before eating it. This helps the bar soften just enough so that it isn’t too hard to bite into.
- To store: Layer a piece of parchment paper in a Tupperware container, and place bars on top in a single layer. Repeat with another piece of parchment paper as needed. (Bars should be stacked on top of one another or they’ll stick.) Cover and freeze for up to 3 months.
Tools to Make this Recipe:
- Food Processor: A strong food processor will make these bars even easier to make. I love my Cuisinart, and have used it for years.
- Baking Pan: Use an 8×8-inch baking pan, preferably non-stick like this reliable Calphalon pan.
- Spatula: To help scrap the sides of the food processor in between blend cycles.
More No-Bake Desserts to Try:
Vegan Peanut Butter Snickers Bars
No Bake Healthier S’mores Pie
Chocolate Chip Cookie Dough Protein Balls
If you give these vegan magic bars a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Vegan No-Bake Peanut Butter Magic Bars
Equipment
- Food processor
- 8x8-inch baking pan
Ingredients
Shortbread Base
- 1 1/2 cups raw cashews
- 1 cup old-fashioned rolled oats
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
Peanut Butter Caramel
- 6 pitted Medjool dates
- 1/2 cup natural creamy peanut butter (preferably salted)
- 1/4 cup unsweetened almond milk (or alt milk of choice)
- 3 Tbsp. maple syrup
- 1/4 tsp. sea salt
Topping
- 1/2 cup chocolate chips (use Enjoy Life brand for vegan/dairy free), plus more for sprinkling overtop
- 1 tsp. coconut oil
- 1/3 cup toasted coconut flakes*
Instructions
- Line an 8x8-inch baking dish with parchment paper. Place dates in a bowl and cover with HOT water; let stand for at least 15 minutes.Prepare Shortbread Crust by combining cashews, oats, coconut oil, and maple syrup in a food processor. Blend until ingredients come together to create a texture similar to cookie dough, stopping to scrap down the sides as needed. (This will take a few blend cycles.) Refer to photo in text for optimal consistency.Empty contents into prepared baking pan, and press down firmly in a single layer. (The mixture will seem oily, however it will solidify once chilled.) Place pan in the freezer while you prepare peanut butter layer.
- Prepare Peanut Butter Caramel: Wipe food processor clean. Drain dates and place in the food processor, along with peanut butter, milk, maple syrup, and salt. Blend on high speed until smooth and creamy, stopping to scrap down the sides as needed. (This will also take a few blend cycles.) If needed, add 1 to 2 more Tbsp. of milk to help mixture blend.Remove pan from the freezer and spread peanut butter caramel over shortbread crust. Place back in the freezer.
- Prepare Topping: Combine chocolate chips and 1 tsp. coconut oil in a microwave-safe bowl. Microwave in 30 to 45 second increments, stirring after each, until the chocolate is melted and smooth.Remove pan from the freezer and pour melted chocolate overtop; smooth to all edges. Sprinkle toasted coconut flakes overtop, and add a few more chocolate chips, if desired. (You'll need to lightly press the chips into the melted chocolate so they stick.)Place pan in the freezer for another 1 to 2 hours, until the layers are set. Slice into 20 bars and either refrigerate or freeze.
Notes
- Stovetop: Place the coconut in a large skillet and cook over medium heat for 3 to 5 minutes, stirring every minute or so, until most of the coconut is golden brown. Remove from the pan and cool completely.
- Oven: Spread the coconut in a single layer on a baking sheet. Bake at 350°F for 7 to 10 minutes, stirring every 2 to 3 minutes until the coconut begins to brown. Remove from oven and transfer to a dish to cool completely.
- Fridge: Place a piece of parchment paper on a plate or in a Tupperware container, and arrange bars on top in a single layer. Repeat with another piece of parchment paper as needed. (Bars should be stacked on top of one another or they'll stick.) Chill for up to 2 weeks.
- Freezer: I personally prefer storing the bars in the freezer and taking one out ~10 minutes before eating it. This helps the bar soften just enough so that it isn't too hard to bite into.
- Layer a piece of parchment paper in a Tupperware container, and place bars on top in a single layer. Repeat with another piece of parchment paper as needed. (Bars should be stacked on top of one another or they'll stick.) Cover and freeze for up to 3 months.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
These are amazing! Easy and so good! I usually have to make a double batch because they get gobbled up, wonderful recipe!