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stack of peanut butter jelly filled chocolate bars on cooling rack.
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Vegan Peanut Butter Jelly Brownies

Layers of raw brownie, creamy peanut butter, and jelly encased in a chocolate shell. These bars are no-bake, gluten-free, and delicious.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 16
Calories 406kcal

Equipment

  • 7x 11" baking pan (with minimum 2" height)

Ingredients

BROWNIE BASE

  • 2 cups almonds
  • ½ cup cacao powder
  • ½ teaspoon sea salt
  • 12 medjool dates pitted
  • 2 tablespoons peanut butter
  • 1 tablespoon water

PEANUT BUTTER LAYER

  • 1 ⅛ cups peanut butter
  • 1 tablespoon coconut oil solid

JELLY LAYER

  • 1 ⅓ cups frozen strawberries use fresh if preferred
  • 1 ¼ cups frozen raspberries use fresh if preferred
  • 3 tablespoons pure maple syrup
  • 2 teaspoons agar-agar powder

COATING

  • 11.3 oz vegan-friendly chocolate
  • 1 teaspoon coconut oil solid

Instructions

  • Line a 7" x 11' baking pan with parchment paper.
  • If using frozen berries, take them out of the freezer at this point to allow them some time to defrost a little.
  • To make the brownie base, add the almonds, cacao powder, and salt to your food processor and blitz to a fine crumb.
  • Add the pitted dates and peanut butter and blend again until all the ingredients come together to form a dough.
  • Lastly, check the consistency of the dough and add the water if needed. Blend again for 30 seconds.
  • Press the brownie dough into the base of the baking pan using a spatula. Use the bottom of a flat glass to even out and compact the dough. Set aside in the freezer.
  • For the peanut layer, add the peanut butter and coconut oil to a bowl and gently heat over a double boiler. Whisk well until they have melted together.
  • Remove the brownie base from the freezer and spread the peanut butter on top in an even layer. Place back in the freezer to set for about an hour.
  • Meanwhile, prepare the jelly by adding the frozen strawberries and raspberries to a saucepan and bringing them to a simmer on medium heat.
  • Allow the berries to continue to simmer for about 25-30 minutes, stirring every so often to prevent them from sticking to the pan. Add in the maple syrup and stir well. Lastly, add in the agar-agar and bring the mixture to a boil. Whisking continuously, bring the temperature down to a simmer and cook for 5 minutes.
  • Remove from the heat and pour the jelly on top of the peanut butter layer. Allow to cool for 5 minutes before transferring the baking pan back to the freezer to set for 4 hours (or preferably overnight).
  • Once set, remove the brownie slab from the baking pan and cut it into 16 bars.
  • Make the coating by melting the chocolate and coconut oil together over a double boiler. Line your counter with parchment paper and carefully dip each bar into the chocolate.
  • Sit the chocolate coated bars on the parchment paper and sprinkle with some sea salt for garnish.
  • Store in the freezer in an airtight container.

Nutrition

Calories: 406kcal | Carbohydrates: 40g | Protein: 11g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 167mg | Potassium: 464mg | Fiber: 8g | Sugar: 27g | Vitamin A: 32IU | Vitamin C: 10mg | Calcium: 105mg | Iron: 3mg