Peanut butter and jelly is my favorite! That is almost all I ate when I was a kid. These vegan peanut butter and jelly pie bars are a little more sophisticated. They are not only vegan, but gluten free as well. They are perfect for a Spring or Summer treat because I decided to use fresh berries! Use whatever berries you want, tossed in a little sugar! Spring/Summer magic!
I have tried these with blueberries and blackberries, but I think anything you want will work! Maybe a triple berry? Or maybe fresh concord grapes late in the Summer! These pie bars are the easiest dessert in the universe. Only 8 ingredients. The bottom crust is the same mixture as the crumble you put on top. It just happens to be the perfect consistency to function as both! Then just a center layer of whatever berries you want.
I think these are an ideal treat to bring to any get together, and I love some Summer time pool parties! Also, the 4th of July is coming up quickly. Maybe a combination of blueberries and raspberries would make for the ultimate awesome 4th of July dessert!
Pleasing everyone is so easy with these pie bars! Vegan, gluten free, totally amazing. No one will suspect a thing. I love to let a bunch of people try a recipe I am testing and gauge their reactions so I know if I have a winner or not! When I told people they were not only vegan, but gluten free, everyone lost their minds!
I really hope you love these super simple treats! I can not think of a better use for peanut butter and berries. Most of the ingredients for them, you may already have in your pantry! I always do, making it a cinch to throw a batch together!
Vegan and gluten free peanut butter cookie crust, topped with berries and a peanut butter crumble!
- 2 C. Peanut butter
- 1 C. Brown sugar
- 1 C. Organic sugar
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
- 2 tsp. Vanilla
- 1 tsp. Salt
- 2 C. Berries, I used blueberries (sliced if the berries are large)
- 2 tsp. Organic sugar
Preheat oven to 350 degrees.
In a large mixing bowl, beat together the peanut butter and sugars with a hand mixer or in a stand mixer. Until fully combined.
In a small bowl, combine the flax and water. Whisk and let sit for a minute until it thickens to make flax eggs(this is 2 flax eggs). Now add the flax eggs, vanilla and salt to the peanut butter mixture. Continue to beat until everything is fully combined.
Press about 2/3 of the peanut butter dough into the bottom of a 9x13 inch baking dish lined with parchment paper. Press down evenly covering the entire bottom of the dish.
Toss the berries in the 2 tsp. of sugar and pour onto the bottom crust. Spread out so the crust is covered evenly. Now, crumble the remaining peanut butter dough, with your fingers and sprinkle on top. Trying to get it evenly distributed.
Bake at 350 for 20-25 minutes, or until the bottom is baked through. You can check with a tooth pick, and if your baking dish is clear glass, you can look at the bottom.
Let cool completely! Cut into squares and serve!
Use a large piece of parchment paper so it hangs over the ends, that way you can easily pull the bars out and slice on a flat surface!