Remember the Choco Nut Drops? Well, the lovely Ari from Frugally Rich Life commented on that post that she can no longer eat coconut in any form. Can you imagine? Ouch. But, she is a peanut butter lover like me, and asked if I could possibly do a gluten-free vegan riff on these gorgeous peanut butter and jelly bars from Eats Well With Others with no coconut. Hey – it’s my first recipe request! Thanks, Ari. I’m happy to oblige.
I can’t say these have kiddo approval. So far, he’s refused to try them on the grounds that he is sure he no longer likes strawberry jelly. Next time I’ll make them with grape, because I know they sure have MY approval, and the approval of several other taste testers. In fact, the pan has been decimated enough that I’m pretty sure I can’t get a decent picture of a cut piece. You’ll have to survive with the shot of my old and dingy pan.
Peanut Butter and Jelly Bars (vegan, gluten-free version)
Peanut Butter and Jelly Bars
8 T. (96 g) palm shortening
3/4 cup palm sugar
1 t. vanilla
1 flax egg (1 T. ground flax mixed with 3 T. hot water)
1 cup (256 g) creamy natural peanut butter
2.25 ounces almond flour (heaping 1/2 cup)
2.25 ounces arrowroot starch (heaping 1/2 cup)
2.25 ounces millet flour (heaping 1/2 cup) (sorghum would probably work here)
1/4 t. guar gum
3/4 t. baking powder
1/2 t. kosher salt
3/4 cup all fruit jelly or jam
1/3 cup dry-roasted, unsalted peanuts
Preheat oven to 350°. Grease an 8″ x 8″ pan.
In a medium bowl, beat together the shortening and sugar until light and fluffy. Add the flax egg, peanut butter, and vanilla and beat until smooth. Add all the dry ingredients and beat until a thick dough forms.
Reserve 1/3 of the dough. Press remaining dough into prepared pan. Spread dough with jelly. Glob the reserved dough evenly over the the jelly. Sprinkle on the peanuts.
Bake for approximately 30 minutes, until top is lightly browned. Cool completely before removing from pan.
For more slightly indulgent recipes, be sure to visit Slightly Indulgent Tuesdays.
The Mommy Bowl 
WOW! These sound great! Peanut butter and jelly work so well together!
Thanks. I can’t take any credit for the idea. But, you’re right, it is a delicious combination. Mmmm…..
Whoa! these look great! On my next post I’ll be sure to mention them so that my GF readers will know about them!
Thanks Joanne! Much appreciated.
these look really good – I’ll have to give them a try. I’ll try to send people in your direction, but I’m not very good with technical things!
Thanks Christine. I’ll check out your blog as well!
Wow! My husband will love these – he’s pretty much game for anything with peanuts in it!
I am so excited to make this!! These look like a super healthy snack, or dessert. I’m going to try these with almond butter and see how they turn out 🙂
Let me know how they turn out with almond butter. I need to rework the recipe as a grain-free one, because I loved them, but the millet wreaked havoc on my system. *sigh*
Got them on the agenda to make them tomorrow, I will let you know how they turn out. 🙂
I’m going to try to do a sub for the millet as well…it doesn’t work with me either
I’m thinking sorghum or amaranth might work well. Oat flour could work, as well. Amaranth is technically a seed, so I might try that next and see how the tummy does with it.
I think I would cry for days and days if I was told I couldn’t eat coconut anymore. Next to my boyfriend, it’s my favorite thing in the ENTIRE world!
I found your blog through Oh She Glows, and I’m totally loving it! I’m always on the lookout for other grain free blogs, and your recipes are so innovative 🙂
Thank you! Your blog is one I follow as well. So glad you like my recipes!
These were so good after dinner tonight! My husband said they tasted just like a PB and J sandwhich! I noted below the few changes I made simply because of what I had on hand…
-I used almond butter instead of peanut butter
-I used 1 chicken egg for the flax egg
-I used arrow root powder instead of the millet flour
Thanks for the recipe Deanna! 🙂
I’m so glad to know it worked for you with those changes. So, you just added more arrowroot instead of the millet? It didn’t get too starchy doing that?
Pingback: Recipe for Gluten Free, Sugar Free Slightly Indulgent Tuesday, 3/1/11