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Peanut Butter Raisin Bars (raw, vegan, gluten-free)

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Peanut Butter Raisin Bars offer a hint of heaven in every bite.  As the sweet flavors of chocolate and raisins meld together with the deep rich flavor of peanut butter, well shoot you have a winning combination from the get go!   Not only do they taste amazing, they are full of healthy nutrients.

Did you know that peanuts are not true nuts but a member of a family of legumes related to peas, lentils, chickpeas and other beans?   Peanuts start growing as a ground flower that due to its heavy weight bends towards the ground and eventually burrows underground where the peanut actually matures.  They are a very good source of monounsaturated fats.  In addition, peanuts are also good source of niacin, folate, copper, manganese, and protein.

If you are allergic to peanuts you could substitute almond butter.  It will have a somewhat different flavor, but different doesn’t mean bad.  It would still taste amazing, just a different profile for the good ole taste buds!


Ingredients: yields 18 bars

Dry Ingredients:

  • 3 cups gluten-free rolled oats, soaked
  • 1 cup raisins
  • 1/4 cup flax seeds
  • 1/2 cup shredded coconut
  • 1 cup sliced raw almonds
  • 1/4 cup mini chocolate chips

Wet Ingredients:

  • 3/4 cup raw peanut butter
  • 1/4 cup medjool dates (5 large)
  • 1/4 cup raw coconut butter, softened
  • 1/4 cup raw honey or raw coconut nectar for vegan
  • 1 tsp vanilla extract
  • 1/4 tsp Himalayan pink salt


  1. Once the soak process is complete, drain and rinse the oats really well until the water to runs clear.
  2. Combine the oats and remaining dry ingredients into a large bowl. Set aside.
  3. In the food processor, combine the wet ingredients and process until well incorporated.
  4. Mix the wet and  dry ingredients until the oat mixture is evenly coated.  This is a thick batter so you may want to use your hands, I did!
  5. Spread the batter in the desired sized/style pan.  I used a 9 x 9 square Springform pan that I lined with parchment paper.
  6. Press mixture in the pan, packing it nice and firm.  I occasionally wet my hand as I am pressing the batter into place, to prevent it from sticking to me.
  7. Place in freezer for a minimum of 1 hour.  This will help you when comes to cutting it into bars.
  8. Remove from the freezer and cut into desired shapes and sizes.   Place on the mesh dehydrator sheets that come with your machine and dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 16-24 hrs.
  9. Store in airtight container on counter for 1 week, fridge 2 weeks, freezer 3-4 weeks.

The Institute of Culinary Ingredients™

  • Raw honey isn’t vegan but I still use now and again.  Read (here) why I like to.
  • Learn about the wonderful characteristics of Raw Coconut Nectar (here).
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.


 How to make your own raw peanut butter:

Recipe by: Incredible Smoothies


  • 2 cups raw peanuts (or 1 and 1/2 cups raw peanuts and cup 1/2 raw almonds)
  • 1  1/2 to 3 Tbsp peanut oil (Don’t use olive oil as it will affect the flavor. If you can’t find peanut oil, use sunflower or avocado oil.)
  • 1 Tbsp nutritional yeast (optional for flavor)
  • 1 tsp sea salt (optional)


  1.  Add all the ingredients to your food processor, juicer or high-speed blender. If you are using a food processor or blender, you’ll need make sure you don’t blend for too long. If the machine is getting warm, turn it off and wait for it to cool down.
  2. I highly recommend using a food processor with an “S” blade as this is the quickest and easiest way to make nut butters. We did manage to make ours in a blender, but blenders are not best suited for making nut butters, especially small batches.
  3.  It will take several minutes for the peanut butter to become creamy. It will be faster if you use a food processor.
  4.  Once your peanut butter is the consistency you want, remove it from the food processor or blender and enjoy!

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18 thoughts on “Peanut Butter Raisin Bars (raw, vegan, gluten-free)

  1. Angela Bessah says:

    These look wonderful – can’t wait to try them over the weekend! ☺

  2. Myranda e. says:

    how long does these keep for, anyone have an idea?

    • amie-sue says:

      Hi Myranda,
      These will keep for a week on the counter, about 2 weeks in the fridge and 3 months in the freezer. These are approx. times based on how long you dehydrated your cookie, the temp of your house, etc. The more moisture in the cookie, the shorter the shelf life.

  3. Kim says:

    Did you use three or four cups of oats? The ingredients call for three, while the instructions say to soak four cups. Also, I assume you mean rolled oats when you refer to GF oats? Are those raw? If so, where do you get them? Online? What brand? And where do you get raw PB? I know raw peanuts taste vastly different (more like a green vegetable) than roasted. This looks like a great recipe.

    • amie-sue says:

      Hello Kim,
      Oodles of questions! hehe Love it. Let’s see if I can narrow it all down for you.

      Q. Did you use three or four cups of oats?
      A. 3 cups….that was an error on my behalf. Thank you for bringing that to my attention. I corrected it.

      Q. I assume you mean rolled oats when you refer to GF oats? Are those raw? If so, where do you get them? Online? What brand?
      A. I made a link above to a post that I did on raw oats and a few resources as to where you can order them from. I haven’t ever found them locally.

      Q. And where do you get raw PB?
      A. For true raw peanut butter, you would most likely have to make your own by blending raw peanuts in the food processor or high speed blender. Here in Tucson, WholeFoods has a peanut grinder but they use roasted peanuts. At another store they say on their grinder that they use raw peanuts. I have used both due to availability. I went ahead and posted above on how to make your own peanut butter from raw peanuts.

      Does this help you? Thank you for asking….it helps for me to clarify things for others too! Blessings, amie sue

  4. Jeannie says:

    I want to make these soon!! Drooling

  5. Joey says:

    Have you ever used raw jungle peanuts to make p-nut butter? Do they taste like regular peanuts?

    • amie-sue says:

      Joey, No I haven’t used “jungle” peanuts in making peanut butter. Raw peanuts do taste different from the standard peanuts that most are use to eating. They typical peanut is usually always roasted which lends a very different flavor. So when you make actual raw peanut butter you need to doctor it up with some added salt and some add a little sweetener, all depends on your taste buds. Nuts in general are difficult to find “Raw” there is a lot of controversy out there as to whether or not they are really raw due to the way they process them.

  6. kristina says:

    This recipe looks delicious, but I don’t have a food dehydrator. Can they be baked in the oven on a low heat like I do with my granola bars?

    • amie-sue says:

      Give it a try Kristina, I haven’t tried it myself so I can’t say for sure the outcome. Keep me posted if you try it please. Have a great evening, amie sue

  7. Alex says:

    Hallo again,

    These are favourite of my darling, he says the taste reminds him of chestnut puree which is speciality in Europe, especially central and served with whipped cream. Only, this version is far healthier! Thanks Amy!

  8. Rhondy says:

    Hello Amie Sue,

    These bars look excellent.

    I would like to include them as a lunch item in the families portable lunches or have available as a midday or evening snack.

    However, I would like to replace the dates and raisins in this recipe. I am not sure if the dates are acting as a binder or mild sweetener. What might I replace the dates with and could I possibly leave out the raisins all together?

    I have had great success with your recipes.Your recipes are so lovely and I do not want to seem inconsiderate of all the hard work that you put in perfecting each one. As I have shared with you before, my family’s health has improved dramatically overcoming various imbalances with the help of recommended food combining practices. If at all possible would you please suggest substitutes or simply share your thoughts regarding the matter.
    This seems like the perfect non-refrigerated needed bar to pack in lunches during the day or keep on the counter top for snacking.

    As always thank you for your work.

    • amie-sue says:

      Good afternoon Rhondy,

      You can omit the raisins from the first part of the recipe. The dates are used as a binder and sweetener in the recipe. Forgive me if you have shared with me before, but do you use any dried fruits in the recipes? I get the feeling that you are wanting to keep any type of fruit out of the recipe. You could give it a try, maybe up the peanut butter by 1/4 cup in place of them. When forming the bar, press them nice and tight. Have a great weekend, amie sue

  9. Joanne Moore says:

    Hi again Amie Sue,
    OMG….these are sooooo good, I can hardly believe “we” did a great job. You provide the recipe work and I do the mixing work. Great combo! Every time I make one of your recipes and it turns out so tasty, it always brings a smile to my face. Honestly this one is easy to make and a real treat. Thank you!!!

    • amie-sue says:

      You do know how to make a girls day Joanne. :) Thank you for sharing your success with these bars. They are one of our favorites too! Have a blessed day, amie sue

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