Press & Chill Peanut Butter Bars
August 31, 2026
This easy recipe brings feel-good ingredients into a decadent, craveable sweet treat. Whether you need a snack that will keep you going, a quick addition to a school lunch box or something new for your pre-workout bite, this recipe does it all. It’s perfectly sweet, a little salty and keeps for up to 6 months in the freezer, so you can grab and go for weeks to come!
SERVINGS
16
PREP TIME
25 min
REST TIME
2 hr
Ingredients
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1(7 oz.) package pitted Medjool dates
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3cups old-fashioned oats
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½cup hemp hearts
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1cup peanut butter
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⅓cup honey
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2teaspoons vanilla extract
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1 ½teaspoons kosher salt
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⅓cup mini chocolate chips, plus extra for topping
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Flaky sea salt, for garnish
Directions
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1
Line a 9×13-inch pan with parchment paper.
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2
Place the dates in a heatproof bowl and cover with hot water. Let soak for 10 minutes. Drain well.
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3
In a food processor, add the oats and pulse into a flour-like consistency. Add the soaked dates, hemp hearts, peanut butter, honey, vanilla and salt. Process until the mixture begins to come together and holds its shape when pressed between your fingers, about 60 seconds. If the mixture doesn’t hold together when pressed, add 1 tablespoon of water at a time, blending between each addition as needed.
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4
Stir in the chocolate chips until evenly combined.
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5
Press the mixture firmly into the prepared pan, using a spatula to get an even layer. Top with additional chocolate chips to taste and gently press them into the surface. Sprinkle with flaky sea salt.
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6
Refrigerate for at least 2 hours or freeze for 30 minutes until firm enough to slice cleanly. Cut evenly into 16 bars; store between layered pieces of parchment paper in an airtight container in the refrigerator for up to 1 week, or freeze for up to 6 months.
Recipe adapted from: Wholesome Crumbs