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Peanut Butter Chocolate Chip Bar (raw, vegan, gluten-free)

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Raw Peanut Butter Chocolate Chip Bar RecipeIf you decide to make your own peanut butter from raw peanuts, click (here) to learn how to prep the peanuts before you make the butter.If you are new to raw peanuts, they do taste very different then the roasted version.  Bob and I prefer the taste of roasted peanuts, so that is what I used in this recipe.

These bars are best enjoyed from the fridge or freezer.  They can handle the kitchen counter for a day or so (depending on ambient temp) but what ever you do… don’t throw them in your purse or glove compartment.  It could become a sticky mess.

If you can’t eat peanuts, feel free to use any other type of nut butter in the recipe. Enjoy!


yields 16 bars

  • 2 cups Medjool dates, pitted
  • 2 cups raw almonds, soaked & dehydrated
  • 1/2 tsp Himalayan pink salt
  • 1/2 cup natural peanut butter
  • 2 Tbsp soak water
  • 1/2 cup raw chocolate chips or chopped dark chocolate


Pan preparation:

  1. Line a 8 x 8″ ( or smaller) pan with plastic wrap.  Set aside.
    • I use Press N’ Seal.
    • For the pan, I use one that has a removable bottom.  I love it because I just wrap the base with the plastic wrap.  For removal, I just push the base up from the bottom of the pan and lift it out.
    • You can use any shape of pan that you have one,  but I don’t recommend anything over 8 x 8 for this volume of batter
    • You can also grease the pan with coconut oil.

Raw Gluten-Free Peanut Butter Chocolate Chip Bar Batter:

  1. Re-hydrating the Medjool dates.
    • If the dried fruit is really dry and tough, I recommend re-hydrating it.
    • Cover the dried fruit with enough hot water to cover it.  Set aside for 15 minutes or until soft.
    • Drain the soak water and hand-squeeze the excess water from the fruit.
    • This will soften the fruit, making it easier to blend into the recipe.  Dry, hard fruit can gum up the food processor blade.

Assembling the ingredients:

  1. In the food processor, fitted with the “S” blade, place the almonds and salt in the bowl.  Process until the nuts resemble a very small crumble.  Pour into a bowl and set aside.
    • Don’t over-process the nuts to where they start to reach a paste-like texture.
  2. Add the Medjool dates, peanut butter and 2 Tbsp of the soak water. Pulse the batter a few times.  Then run the processor until the batter comes together like a dough.
  3. Transfer the batter to the pan.
    • Press evenly and firmly.  I recommend wetting your fingers so the batter doesn’t stick to them.
    • You can also use a flat spatula to create a smooth surface on the bars.
  4. Place in the fridge or freezer for 30+ minutes to firm up.
  5. Remove and slice into bar shapes.
  6. Tightly wrap each bar individually in plastic wrap.
  7. The bars will keep at room temp for roughly 2 days / 1 month in the fridge / 3 months in the freezer.


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.



7 thoughts on “Peanut Butter Chocolate Chip Bar (raw, vegan, gluten-free)

  1. Jami says:

    Mmmm….I love larabars! My favorite is the PB & Jelly one. I’m going to have to try to make these!

  2. Catherine says:

    I was making my own version of LARABARS for my business awhile ago and had to stop because I found they were too time consuming. Is there a particular knife that you like to work with while making these? Also, do you know of any good product sealers that aren’t too ridiculously expensive? I was wrapping them in plastic wrap which is very unprofessional and time consuming.

    • amie-sue says:


      Aaah let’s talk knives, yet another passion of mine. :) Ok, ok, so I have a lot of passion for things… life. :) For bars I tend to use this knife…


      I swear by the Shun knives. Mind you, I am a lefty so the knife I pulled up is a left handed one. But you don’t have to own such a knife, for cutting bars a knife with a straight edge that is nice and long get’s my pick. Keep your knives sharp too, that makes all the difference. One other trick when cutting up raw desserts is to wipe the blade off in between cuts. This will help in getting very clean edged sides. Even dipping the knife in hot water or under a faucet of hot water helps.

      Good to hear from you Catherine… be blessed my friend :)

  3. Catherine says:

    I can’t believe I didn’t think about using a square cheesecake pan and parchment….as well as a press, haha.

    • amie-sue says:

      Good morning Catherine,

      I LOVE, just LOVE Spring form pans…. of all shapes and sizes. One just can’t have enough in my book. I use them for everything. If anyone wants to send me a love offering gift, I will take it in Spring form pans. hehe :)

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