Grain-free, refined sugar-free, no-bake chocolate peanut butter bars, ready in 20 minutes!
This quick and easy recipe for Chocolate Peanut Butter Bars will satisfy your chocolate cravings!
Some things were just designed to be together, like
- Wine and cheese.
- Tea and cookies.
- Surf and turf.
- Fish and chips.
- prosciutto and melon.
And most importantly: peanut butter and chocolate. Peanut butter and salted chocolate. And these two combine perfectly in these no-bake chocolate peanut butter bars.
It must be the fall weather and the anticipation of Hallowe'en that has me craving this combo. When our kids were little, we always tried to snitch the Reese's Peanut Butter Cups from their Hallowe'en treat bags when they dumped them out on the family room floor.
But here's a healthier version of those old favourites. These no-bake dark chocolate peanut butter bars are made without grains or refined sugar. They're similar to these Grain-Free Peanut Butter Swirl Chocolate Bars and they're a riff on my paleo Chocolate Hazelnut Almond Butter Bars.
These chocolate peanut butter bars are easy to whip up in a food processor. Just combine all the base ingredients, press firmly into a baking dish, chill while you melt the chocolate, then spread it on top of the base and return it to the refrigerator to set.
Adding a teaspoon of melted coconut oil to the chocolate makes it easier to slice without cracking the top. Scoring the top with a knife before it has completely set also helps. And if a few of them do crack . . . well, you know what to do with those! Remember to add the best part: a little Fleur de Sel (flaky sea salt) on top!
No-Bake Chocolate Peanut Butter Bars
For the base
- 1 cup raw almonds
- 1 cup coconut, unsweetened shredded
- ¼ cup pure maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- ½ tsp salt
- 1 cup natural peanut butter
- 2 cups chocolate chips
- 1 tsp coconut oil
- flaky sea salt for garnish (optional)
- Line an 8 x 8 inch baking dish with parchment paper.
- Put almonds in food processor and pulse until finely chopped
- Add the remaining base ingredients and pulse until very well combined.
- Spread evenly in the baking dish, pressing down firmly.
- Refrigerate or freeze while melting the chocolate.
- Melt the chocolate chips over, not in, hot water. Add 1 teaspoon coconut oil to make it easier to slice without cracking the top.
- Remove pan from refrigerator and spread the chocolate topping evenly over the base. Return to the fridge to set, but score the chocolate before it has completely set to prevent cracking the chocolate when you slice the squares. If you forget this step, try warming a knife in hot water before slicing. Sprinkle with flaky sea salt if desired.
I use this food processor daily in my kitchen and have had it for years with no problems.