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Peanut Butter Cream Bars

Servings: 16


Bottom Layer

  • 1 1/2 cups raw almonds
  • 1 cup packed medjool dates pitted
  • 1 T water
  • Dash of salt

Middle Layer

  • 1 cup full fat coconut milk refrigerated overnight
  • 3/4 cup natural creamy peanut butter
  • 1 tsp vanilla extract
  • 2 T pure maple syrup

Top Layer

  • 1/2 c coconut oil
  • 1/2 c cocoa powder
  • 3 T pure maple syrup
  • 1 tsp vanilla extract


  • In a food processor, process almonds until a fine, grainy consistency.
  • Add dates and salt and process until a dough is formed. Add the water if it seems a bit dry.
  • Press dough firmly into an 8x8 pan and place in freezer for about 5-10 minutes.
  • Separate the liquid from the firm coconut milk and place the firm cream into a large mixing bowl. Using a hand mixer, whip for about 1-2 minutes until thick and creamy.
  • Add peanut butter and whip until combined.
  • Fold in maple syrup and stir.
  • Spread the mixture over the crust layer evenly and place back in the freezer for about 10 minutes.
  • After 10 minutes, whisk together ingredients for the top layer until smooth.
  • Gently spread on top of the peanut butter layer.
  • Place in the refrigerator and chill for about 2-3 hours before serving.
  • Refrigerate leftovers.