My Favorite Quick, Healthy Snack For EVERY Sweet Tooth
This snack is for those kindred spirits who love chocolate & red wine but are trying NOT to indulge. You ARE going to love this quick healthy snack and so will everyone else, so do what I do an HIDE them!
These Chocolate Peanut Butter No Bake Bars are vegan, gluten-free, no sugar and before you dare judge, you better try them. They are easy to make and taste like heaven.
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NO-BAKE PEANUT BUTTER CUP BARS (VEGAN) 15 Servings:
INGREDIENTS - Chocolate Crust:
- ¾ cup ground almond meal
- 2 tablespoons cocoa powder
- 2 tablespoons pure maple syrup
- 1 tablespoon melted coconut oil
- Pinch of sea salt or Himalayan pink salt
Peanut Butter Filling:
- ½ cup creamy natural peanut butter
- 3 tablespoons pure maple syrup
- 1 tablespoon melted coconut oil
- Pinch of sea salt
Chocolate Topping:
- ¼ cup cocoa powder
- ¼ cup melted coconut oil
- 3 tablespoons pure maple syrup
I added 1 scoop of YEVO Oatmeal to make these truly nutritious. Every serving of YEVO Oatmeal is NON-GMO, preservative free and contains 25 grams of protein, 14 vitamin, 11 minerals, omegas and fiber. You can click the photo above for more info.
INSTRUCTIONS
- Line a standard loaf pan with parchment paper and set it aside. In a medium bowl, stir together all of the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.
- To prepare the filling, you can use the same bowl to stir together the peanut butter, maple syrup, coconut oil and salt. Depending on whether you're using salted or unsalted peanut butter, you may want to add more salt to taste. Store-bought peanut butter cups are quite salty, so I like to add a generous pinch of salt to mimic that flavor. Remove the crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. Return the pan to the freezer to set.
- Rinse the mixing bowl, and use it again, if you like, to make the final layer. Combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, and return the pan to the freezer to set until firm, about an hour or two.
- Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size. Store them in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month. (The bars become very firm if frozen for too long, so I prefer serving them from the fridge after the initial firming-up time.)
I'm always looking for healthy, no sugar, yummy and simple recipes to make. This chocolate peanut butter bar is absolutely my favorite and the boys love them too! I got the recipe from Detoxinista.com, an excellent place for awesome healthy recipes. These are great for anyone trying to improve their diet and I recommend them to anyone following an anti-inflammatory diet.
I'm very bad at following directions so I modified it to make it my own, as I always do. I little changes were adding the scoop of YEVO Oats and in the past I've used almond butter instead of peanut butter. 🙂 I hope you enjoy guilt free indulgence over this holiday season and add this recipe to your arsenal of quick healthy snacks to eat any day of the year.
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