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Close-up of several vegan almond butter and jelly bars with a raspberry filling, arranged on a white parchment surface. The bars have a golden-brown crumbly topping and visible red fruit layer, reminiscent of classic jelly bars.

Almond Butter & Jelly Bars (Vegan + Gluten-Free)

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  • Author: Elaine Gordon
  • Total Time: 37 minutes
  • Yield: 16 bars 1x
  • Diet: Dairy-Free, Gluten-Free, Vegan

Description

These almond butter and jelly bars are everything you love about a nostalgic PB&J, but in crumble-bar form! A buttery oat-almond crust, a creamy almond butter layer, homemade raspberry chia jam and a golden crumble topping. Vegan, gluten-free and refined sugar-free!

Ingredients

Units Scale

For the crust and crumble

  • 1 1/2 cups superfine blanched almond flour
  • 1 1/2 cups quick-cooking oats (gluten-free if desired)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/3 cup melted coconut oil (preferably refined, for no coconut flavor)
  • 3 tablespoons raw creamy almond butter (I use Trader Joe's)
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract

For the almond butter layer

  • 1 cup raw creamy unsalted almond butter (I use Trader Joe's - a new jar works best, stir well before using)
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon fine salt

For the jam layer

  • 3/4 cup Raspberry Chia Jam, made at least 6 hours ahead

Instructions

  1. Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper.
  2. In a medium mixing bowl, stir together the almond flour, oats, baking soda and salt.
  3. Add the melted coconut oil, almond butter, maple syrup and vanilla. Stir until very well combined and evenly moistened.
  4. Transfer about ⅔ of the mixture to the prepared pan. Place a second piece of parchment paper over the mixture and use the bottom of a glass or measuring cup to press it firmly into an even layer.
  5. Refrigerate the remaining ⅓ of the mixture while you assemble the bars.
  6. In a small bowl, combine the almond butter, maple syrup and salt for the almond butter layer. Stir vigorously for about 30 seconds, until thick. Spread evenly over the crust.
  7. Spread the raspberry chia jam evenly over the almond butter layer.
  8. Crumble the reserved mixture evenly over the jam layer with your fingers.
  9. Bake for 27 minutes, or until the crumble topping is lightly golden.
  10. Let the pan cool slightly, then place the entire baking dish in the freezer until the bars are firm.
  11. Lift the bars out using the parchment and slice into 16 squares with a sharp knife.
  12. Store the bars in an airtight storage container in the refrigerator for up to five days. Enjoy cold straight from the refrigerator.

Notes

  • Freezing before slicing: Freezing the bars until firm allows them to cut much more cleanly with far less crumbling. Do not skip this step.
  • Almond butter: I tested this recipe with raw creamy unsalted almond butter (Trader Joe's). A new, well-stirred jar gives the best consistency. Peanut butter could likely be substituted but has not been tested, so results may vary.
  • Nut-free: This recipe is not nut-free. Because the crust and crumble contain almond flour, swapping the almond butter for a seed butter alone would not make it nut-free, and replacing the almond flour will change the results.
  • Storage: Store in an airtight container in the refrigerator and enjoy cold, or store in an airtight container in the freezer and thaw overnight in the refrigerator before enjoying. 
  • Prep Time: 10
  • Cook Time: 27
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://www.eatingbyelaine.com/almond-butter-and-jelly-bars/