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Chocolate Peanut Butter Bars
4.9 from 207 votes

Chocolate Peanut Butter Bars

These Chocolate Peanut Butter Bars combine a rich almond flour cocoa crust with a creamy peanut butter filling and a smooth chocolate topping. The crust provides a firm base with a slight crunch, while the filling offers a sweet and salty creamy layer. The glossy chocolate topping adds a bittersweet finish. This layered bar is chilled to set each texture firmly, making it ideal for slice-and-serve treats or snacks.

Prep Time
15 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings: 20
Calories: 164 kcal
Course: Dessert
Cuisine: Vegan

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

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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

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%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 164

% 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.