These no-bake peanut butter blondies with peanut butter date caramel frosting are super easy to make and always a hit!

Stack of 4 peanut butter blondies with peanut butter frosting on a piece of parchment paper with a few more bars scattered around the background.

These peanut butter dessert bars are fun to make and even more fun to eat!

They feature a peanut butter, almond and date crust and since they’re topped with a peanut butter frosting, they’re kind of like a no-bake peanut butter bar without chocolate.

You’ll need to just a few simple ingredients to make them, they’re perfect for stashing in the freezer and can even be made peanut-free if needed. Enjoy these delicious bars as a snack or dessert any time of day!

Why You’ll Love this Recipe

  • Vegan and gluten-free recipe (flourless, egg-free, dairy-free).
  • They feature the most delicious, creamy peanut butter caramel frosting.
  • They’re easy to make with just 6 simple ingredients.
  • They can be made with chocolate frosting instead of peanut butter frosting.
  • They’re decadent enough for a holiday treat!
  • No baking required!

Ingredient Notes

Overhead view of a few peanut butter blondies with peanut butter date frosting scattered around a piece of parchment paper.

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

  • Almonds: The base of the recipe is made from almonds but if you want to double down on peanut flavour you can use dry roasted peanuts or blanched peanuts. Walnuts, cashews and pecans also work or you can mix and match from any of the above.
  • Peanut Butter: Use natural peanut butter or substitute almond butter, tahini or sunflower seed butter.
  • Dates: Any variety of date works as longa s they’re soft and moist. If your dates are overly dry, you’ll need to soak them in hot water for 15 minutes then drain well before use.
  • Maple Syrup: This adds just a bit of extra sweetness to the blondie portion of the recipe. It’s technically optional though so you can omit if you prefer. Other suitable sweeteners would be honey or agave syrup.
  • Coconut Oil: You’ll need coconut oil if you’re making the frosting layer.
  • Milk: You’ll need just a bit of plant-based milk for the frosting layer. You can use any kind.

Step-by-Step Instructions

Step 1: Add the almonds to a food processor and blend until broken down into a grainy flour. It’s ok if there are some larger pieces left behind they should be mostly broken down.

Blended almonds in a food processor container.

Step 2: Add the dates, peanut butter, maple syrup and salt and blend until it forms a thick, sticky dough you can squeeze into a little ball between your finger.

Set the food processor aside for now, no need to wash it out.

Step 3: Line a 7 or 8-inch square baking pan with parchment paper so it sticks out over the sides. Dump the dough into the pan and firmly press it into an even layer, taking time to really work it down into the corners and smooth the surface.

Place the pan in the freezer while you make the frosting.

Step 4: Place the pitted dates in a bowl and cover with hot water. Soak the dates for 15-20 minutes then drain well, pressing them into the bowl to help squeeze off excess water.

Pitted dates soaking in hot water in a glass bowl.

Step 5: Add the dates and the rest of the frosting ingredients to the food processor and blend into a thick, smooth frosting consistency.

Thick peanut butter frosting in a food processor with a spoon.

Step 6: Spread the frosting over the pan of blondies then place back in the freezer for 1-2 hours to firm.

Spreading peanut butter frosting over a pan of blondies.

Step 7: Lift the blondies out of the pan using the edges of the parchment paper. Slice into 16 bars and enjoy!

No-bake peanut butter blondies with peanut butter frosting cut into 16 equal-sized bars. A knife rests beside the bars.

Notes & Tips

  • For chocolate frosting instead of peanut butter, use this chocolate ganache recipe or simply add a layer of melted chocolate.
  • For an added treat, pulse up to 1/2 cup chocolate chips into the base layer dough.
  • To make these peanut butter brownies, add 1/4 cup cocoa powder to the base layer.
Close up of a stack of 4 peanut butter dessert bars topped with a thick layer of peanut butter frosting.

FAQs

Are peanut butter blondies gluten-free?

Yes, this recipe is naturally gluten-free without any substitutions. For gluten-free baked blondies, try these chickpea blondies.

Can I make these peanut-free?

Sure. To make them peanut-free, simply swap the peanut butter for almond butter or cashew butter.

A peanut butter blondie topped with peanut butter date frosting with a bite taken out of it.

Storing Instructions

  • Fridge: Store in an airtight container for up to 2 weeks.
  • Freezer (Recommended): Store in an airtight container for up to 4 months. They don’t freeze solid so can be enjoyed directly from the freezer.
  • They’re ok at room temperature for some time but the frosting will get soft and melted as the coconut oil warms. Keep cool or freeze until just before serving.
Print
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Close up of a stack of 4 peanut butter dessert bars topped with a thick layer of peanut butter frosting.

No-Bake Peanut Butter Blondies

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Food Processor
  • Cuisine: Vegan

Description

These no-bake peanut butter blondies are easy to make with just 4 simple, wholesome ingredients. You can enjoy them without the frosting but it really takes them to the next level for a special treat! You can also roll the dough into yummy peanut butter balls if you prefer!


Ingredients

Scale

For the Peanut Butter Blondies

For the Peanut Butter Frosting


Instructions

  1. Blend the Almonds: Add the almonds to a food processor and blend until broken down into a grainy flour. It’s ok if there are some larger pieces left behind they should be mostly broken down.
  2. Blend the Blondies: Add the dates, peanut butter, maple syrup and sea salt and mix until it forms a thick, sticky dough you can squeeze together into a little ball between your fingers. 
  3. Press Blondies: Line a 7 or 8 inch square baking pan with parchment paper so it sticks out over the sides then take a few minutes to firmly press the dough into the pan until you a firm, even layer. You can wet your hands and rub them over the surface to help smooth. Place the entire pan in the freezer while you make the frosting.
  4. Soak the Dates: Place the pitted dates in a bowl and cover with hot or just boiled water. Soak for 15-20 minutes then drain well. Press the dates into the bowl to help squeeze off any excess water.
  5. Blend Frosting: Add the dates and the of the frosting ingredients to the food processor and blend until you have a thick, smooth frosting. Start with 2 tbsp of milk and slowly add more to reach a thick but creamy consistency. You may need to stop a few times to scrape down the sides.
  6. Frost Blondies: Spread the frosting evenly over the blondies in the pan and place back in the freezer for 1-2 hours to firm.
  7. Serve: Lift the blondies out of the pan using the parchment paper and slice into 16 squares. Store in the fridge or freezer.


Nutrition

  • Serving Size: 1
  • Calories: 334
  • Fat: 19 g
  • Carbohydrates: 34 g
  • Fiber: 5 g
  • Protein: 8 g

Keywords: raw, no-bake, easy