Healthy PB & J Bars (GF, DF, Vegan, Paleo)

Growing up (and still to this day), peanut butter and jelly is one of my all time favorite combinations. So, I dreamt up these bars which combine all of my favorite things, but in a much healthier way!

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Was there anything better than opening your school lunch to find a PB&J sandwich in it? For me, there really wasn’t. To this day, PB&J is one of my favorite combos that I really never get tired of. I turned those childhood flavors into these pb & j bars, which are like a grown-up take on a kid’s classic. 

Pb&j bars

stack of pb & j bars

Healthy PB & J Bars

Jacklin Altman
Growing up (and still to this day), peanut butter and jelly is one of my all time favorite combinations. So, I dreamt up these bars which combine all of my favorite things, but in a much healthier way! These bars are vegan, gluten free, dairy free, and can be made paleo – and, most importantly, they taste AMAZING! A soft shortbread base is topped with sweet raspberry jam and a peanut butter cookie crumble – you’re gonna wanna make these like yesterday. Makes 8 bars in a 9×5 loaf pan, Double for 8×8.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 8
Calories 253 kcal

Equipment

  • Mixing Bowls
  • 9×5 Pan
  • Oven

Ingredients
  

Shortbread:
  • 1 1/2 cup Almond flour blanched, fine
  • 2 tsp coconut flour
  • 3 tbsp coconut oil melted
  • 2 tbsp maple syrup
Raspberry Jam Layer:
  • 1 6 oz packages raspberries cleaned drained and patted down w towel
  • 1/4 cup sugar
  • 1.5 tbsp lemon juice
Peanut butter cookie topping:
  • 1/4 cup pb
  • 1 tbsp and 1 tsp maple syrup
  • 3 tbsp almond flour
  • 1/2 tsp baking powder

Instructions
 

  • Make your jam. Combine raspberry (or fruit of choice) layer ingredients, cook on medium high heat until it boils. Mash raspberries with potato masher or fork, then reduce to simmer and simmer for 20 min, until mixture has thickened and reduced. Put in fridge to cool.
  • Preheat oven to 350F.
  • Make shortbread layer. Sift your almond flour and coconut flour together. Melt coconut oil and combine all Ingredients until mixture is uniform. Press into bottom of a parchment-lined loaf pan and bake at 350 for 12 min.
  • Make peanut butter layer. Combine peanut butter, almond flour, baking powder, maple and stir until fully combined. Mixture should be relatively dry.
  • Remove shortbread layer from oven, spread even layer of raspberry jam on top.
  • Crumble peanut butter cookie layer over raspberry layer, bake for an additional 12-14 min
  • Let cool completely before cutting and enjoy!

Nutrition

Calories: 253kcalCarbohydrates: 21gProtein: 7gFat: 18gSaturated Fat: 6gCholesterol: 1mgSodium: 54mgPotassium: 54mgFiber: 5gSugar: 13gVitamin A: 21IUVitamin C: 8mgCalcium: 81mgIron: 1mg
Keyword dessert, raspberry, gluten free, dairy free, jelly, paleo, peanut butter, vegan
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

2 thoughts on “Healthy PB & J Bars (GF, DF, Vegan, Paleo)”

  1. 5 stars
    true story – I made these to give to someone but ate the entire tray myself… they are SO GOOD! can’t beat the pb&j combo and these bars are spot on! thank you for the GF recipes!!

  2. Pingback: Gluten Free PB&J Thumbprint Cookies - Food By The Gram

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