Enjoy the nostalgic taste of sweet raspberry jelly, creamy peanut butter, and dark chocolate. These gluten-free protein bars offer 13 grams of protein per serving and are perfect when you want a healthy peanut butter jelly treat.

Some flavor combinations are so familiar, they feel more like a memory than a recipe.

There are so many different combinations, but one that brings back childhood for me is peanut butter and jelly.

I remember my mom making me peanut butter and jelly sandwiches to take with me to school.

So, when I’m feeling a bit nostalgic and I want the same flavors but in a healthier way, I make these PB&J protein bars.

The recipe starts with a chewy, chocolatey base made from Medjool dates and almond flour. Next comes a rich, creamy peanut butter center, followed by a bright and tangy homemade raspberry jelly.

Everything is then wrapped in a smooth dark chocolate shell.

Here, you get all those delicious sweet flavors but made with all-natural ingredients. Without any refined sugars.

Ingredients and Substitutes

BASE

Medjool dates (8) – Swap with dried figs or prunes.

Almond flour (1/2 cup) – Substitute with oat flour, coconut flour, or sunflower seed flour.

Maple syrup (2 tbsp) – Replace with honey, agave, or a sugar-free alternative.

Vanilla protein powder (3 tbsp) – Switch with a plant-based protein powder or use more almond flour if you don’t like using protein powder.

Cocoa powder (2 tbsp) – You can also use carob powder.

Vanilla extract (1 tsp) – Use almond extract or vanilla bean paste.

PEANUT BUTTER

Creamy peanut butter (1/2 cup) – Replace with almond butter, cashew butter, or sunflower seed butter for a nut-free version.

Vanilla protein powder (1/3 cup) – Choose a different protein powder such as collagen, whey, or a plant-based option.

Coconut oil, melted (1 tbsp) – You can also use olive oil, avocado oil, or melted butter (ghee).

Vanilla extract (1/2 tsp)

JELLY

Raspberries, fresh or frozen (1 1/4 cups) – Swap with strawberries, blackberries, or a mixed berry.

Water (2 tbsp)

Hydrolyzed collagen, optional (3 tbsp) – Switch with gelatin powder or use a vegan alternative.

Arrowroot flour (1 tbsp) – You can also use cornstarch or tapioca starch.

COATING

Unsweetened dark chocolate chips (2 cups) – Substitute with semi-sweet chocolate chips, milk chocolate, or a dairy-free alternative.

Coconut oil (1 tbsp)

How to Make PB&J Protein Bars

Step 1. Prepare a 9×5 loaf pan by lining it with parchment paper. Place all the base ingredients into a blender or food processor and blend until smooth.

Step 2. Pour the blend into the loaf pan and press it so it’s all leveled out. Place it in the freezer.

Step 3. Place a saucepan over the stove and heat the raspberries with the water. Mash them using a spoon and then stir in the collagen.

Step 4. Add the arrowroot and water, and add it to the raspberries. Cook until it thickens and then let it cool down for about 10 minutes.

Step 5. While the jelly cools down, mix the peanut butter, protein powder, coconut oil, and vanilla until it’s smooth.

Step 6. Remove the loaf pan from the freezer and spread a layer of the peanut butter mix on top evenly.

Step 7. Pour the raspberry layer on top. Place it back into the freezer for 1-2 hours or until it’s firm.

Step 8. Remove the loaf pan from the fridge and lift out the contents by the sides of the parchment paper. Cut into 12 bars and place each bar on a chopping board that has parchment paper.

Step 9. Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat it in 30-second increments and mix in between until the chocolate has fully melted.

Dip each bar in the melted chocolate and place them back into the chopping board. Place them back into the freezer for 5-10 minutes or until the chocolate sets.

My Tips & Tricks

1. Use wet hands for the base: The date mixture can be quite sticky. Lightly dampen your hands to press the base into the loaf pan.
2. Sift the arrowroot flour: If you want to avoid any lumps in the raspberry jelly, try quickly sifting the arrowroot flour before you mix it with the water.
3. Use a sharp, warm knife: Run your knife under hot water and then wipe it dry to slice the bars evenly.