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Paleo PB/AB Chocolate Bars

 

These are soooo good, it's hard to keep us out of the freezer when we make a batch! They usually only last us a couple of days, though the batch is big and the pieces are rich! We cut these small and savor, savor, savor! This is the perfect sweet treat that's rich and satisfying, but not too sweet. Highly recommend! Keep them in a freezer... Not great for a party on a hot day!


Peanut Butter Chocolate Bars

PREP TIME10 MINUTES
SERVINGS
CALORIES355 KCAL
AUTHORAMY RAINS
5 from 1 vote
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Ingredients

For the chocolate cookie layer:

  •  1 1/4 cups almond meal or almond flour
  •  1/4 cup cocoa powder
  •  3 tbsp real maple syrup
  •  2 tbsp melted coconut oil
  •  pinch of sea salt

For the peanut butter layer:

  •  1 cup creamy natural peanut butter*
  •  3 tbsp real maple syrup
  •  2 tbsp melted coconut oil
  •  2 tbsp coconut flour
  •  1 tsp vanilla extract

For the chocolate ganache:

  •  1 cup chocolate chips**
  •  1 tbsp coconut oil
  •  pinch of sea salt

Instructions

  1. Prepare an 8x8 pan by creating a sling with parchment paper. Set aside.

  2. In a medium sized bowl, stir together almond meal and cocoa powder. Now pour in the melted coconut oil, then the maple syrup (best to have warm or room temperature syrup so that it doesn't harden the coconut oil) and mix with a wooden spoon. Add in salt and stir. Spoon the mixture into the prepared pan, and gently press the mixture into the pan and evenly spread. Place inside the freezer, and chill for at least 15 minutes.

  3. Now make the the peanut butter layer. Stir together the peanut butter, syrup, coconut oil, coconut flour, and vanilla extract. Mix until smooth and evenly spread the mixture on top of the cookie crust layer. Set back into the freezer and chill for at least 20 minutes.

  4. Melt the chocolate chips and coconut oil (can use the stovetop or microwave in 30 second intervals). Stir until smooth and pour over the chilled peanut butter layer. Spread with a spatula and place back in the freezer. Chill for at least 1 hour.

  5. Remove from the freezer and cut into small squares. Serve cold, and store in the fridge or freezer.

Recipe Notes

*For a Paleo option, use cashew butter or almond butter. My personal preference is cashew butter!

**Use a dairy-free chocolate brand for the chocolate chips for a vegan option. Good brands include EnjoyLife or Lily. 

https://www.wholesomelicious.com/peanut-butter-chocolate-bars-no-bake-vegan/

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