Chocolate Peanut Butter Bars
User Reviews
4.9
Chocolate Peanut Butter Bars
Description
The recipe starts with a crust made from almond flour, cocoa powder, maple syrup, coconut oil, and a pinch of salt, pressed into a loaf pan and frozen to set. The peanut butter filling mixes creamy natural peanut butter with maple syrup, melted coconut oil, and salt, creating a smooth, slightly sweet and salty layer that complements the crust. The chocolate topping blends cocoa powder, coconut oil, and maple syrup into a glossy sauce poured over the filling, then the entire bar is returned to the freezer to firm up.
The bars have distinct layers with contrasting textures: a dense and slightly crumbly crust, a smooth and flavorful peanut butter center, and a rich chocolate coating. Serving chilled ensures clean slices and a satisfying bite. These bars can be portioned into 20 pieces, making them convenient for sharing or portion control.
The maple syrup should be at room temperature before mixing to ensure the topping does not thicken prematurely. For those preferring less coconut flavor, refined or expeller-pressed coconut oil can be used.
Ingredients
Chocolate Crust:
- ¾ cup almond flour or almond meal, blanched
- 2 tablespoons cocoa powder
- 2 tablespoons pure maple syrup (at room temperature)
- 1 tablespoon coconut oil melted
- sea salt pinch
Peanut Butter Filling:
- ½ cup peanut butter creamy, all-natural
- 2 tablespoons pure maple syrup (at room temperature)
- 1 tablespoon coconut oil melted
- ¼ teaspoon salt fine sea salt
Chocolate Topping:
- ¼ cup cocoa powder
- ¼ cup coconut oil melted
- 3 tablespoons pure maple syrup (at room temperature)
Instructions
- Line a 9-inch x 5-inch loaf pan with parchment paper and set it aside. (Tip: Spray the pan lightly with oil to help the parchment paper stay in place.)
- In a medium bowl, stir together all of the chocolate crust ingredients until the dough sticks together. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.
- To prepare the peanut butter filling, stir together the peanut butter, maple syrup, coconut oil, and salt. Remove the crust from the freezer, and add the peanut butter filling on top. Smooth with a spatula, then return the pan to the fridge.
- To make the chocolate topping, combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. (Make sure the maple syrup is at room temperature, so the topping doesn't thicken up.) Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, smooth the top with a spatula, and return the pan to the freezer to set until firm, about 1 hour.
- To serve, remove the pan from the freezer and grab the edges of parchment paper to easily lift the solid bar from the pan. Use a sharp knife to slice the bars into small pieces. (You can get anywhere from 15 to 20 pieces from this batch.)
- These bars will melt if they sit at room temperature for too long, so be sure to serve them chilled. I like to transfer them to the fridge, so they aren't too hard to bite into. (They also have more flavor when served from the fridge, instead of the freezer.) You can store these in an airtight container for up to 2 weeks in the fridge, or up to 3 months in the freezer.
Notes
- Nutrition info is estimated per bar and varies with slice size.
- Use refined or expeller-pressed coconut oil to minimize coconut flavor if desired.
- Maple syrup at room temperature helps keep the chocolate topping fluid during mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Sodium | 57mg | 2% |
| Potassium | 33mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Calcium | 30mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
