Sigh. Nothing can pull a girl’s heartstrings like a good chocolate peanut butter bars recipe. As a lifelong fan of Reese’s peanut butter cups, I’ve always wanted to find a way to indulge my chocolatey peanut buttery cravings at home without having to succumb to mass market candy with all its not-so-lovely additives.
Enter this too-good-to-be-true chocolate peanut butter bar recipe by my fellow blogger Carol at Ditch the Wheat. She obviously understands the magical spell Reese’s can hold over you, as well as the age-old struggle between trying to indulge in a decadent dessert and trying to eat better for your health.
I was delighted to discover her latest recipe book Indulge: 70 Grain Free Recipes included a recipe for chocolate peanut butter bars. Not only do these hit the spot perfectly, but the recipe is very friendly to those with allergies or anyone following a grain-free, dairy-free or paleo-style diet.
If you’re trying to avoid peanut butter (for allergies or other reasons), or if you just want to give these a creative flair, you can also try making them with almond butter or cashew butter–I imagine homemade macadamia nut butter would be pretty finger-lickin’ good, too!
How to Make Grain-Free Chocolate Peanut Butter Bars
(Soooo Yummy like Reese’s!)
- 1 cup almond flour/meal, (250 mL)
- 2 tbsp extra virgin coconut oil, (30 mL)
- 2 tbsp raw honey, (30 mL)
- 1/8 tsp salt, (0.5 mL)
- 1 cup almond butter or cashew butter (or peanut butter, of course!), (240 mL)
- 3 tbsp extra virgin coconut oil, (45 mL)
- 3 tbsp raw honey, (15 mL)
- 1 1/2 tbsp unsweetened cocoa powder, (22.5 mL)
- 1/2 tbsp raw honey or more, (7.5 mL)
- Preheat oven to 350°F (177°C). Line the bottom of a 4×8 inch rectangular loaf pan with parchment paper.
- In a large bowl combine the ingredients for the crust.
- Evenly press the dough into the bottom of the prepared baking pan.
- Bake for 10-15 minutes. The crust is done when it is lightly brown and firm to the touch. Let the crust cool before spreading the filling.
- In a bowl, combine the nut butter, coconut oil, raw honey. Mix and reserve about ¼ of the mixture for the chocolate topping.
- Spread the almond butter filling onto the cooled crust.
- Place the bars in the freezer to firm up before spreading the chocolate mixture on top of the almond filling.
- To make the chocolate topping add unsweetened cocoa powder to the reserved almond butter filling and sweeten to taste.
- Spread on top of the semi-frozen bars. Place in the fridge to firm. Store the bars in the refrigerator.
- Makes 8 servings
Easy peasy, aren’t they? If you’re ready to try more grain-free, primal-friendly dessert recipes, then you’ll want to check out Indulge: 70 Grain Free Desserts. You’ll get:
- Over 70 + recipes that include nut free & egg free recipes
- 162 pages of content
- All recipes are dairy free and adhere to Paleo principles
- Hyperlinked table of contents makes navigating easy
- Beautiful photographs
- Trouble shooting tips
- Bonus! A printer friendly copy
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