These grain-free Peanut Butter Chocolate Swirl Bars are insanely delicious, easy to make, and are free of refined sugar! Made with almond flour, coconut, peanut butter, and chocolate chips, this is a no-bake chocolate peanut butter bar recipe. Totally addictive and fun to make!
These grain-free no-bake Peanut Butter Chocolate Swirl Bars will satisfy any sweet craving you might have. They're absolutely decadent and delicious, but they're gluten-free and made without refined sugar. And with that spectacular topping, they're fancy enough for a celebration, too.
This peanut butter bar recipe is a riff on my No-Bake Chocolate Peanut Butter Bars. I used the same base, but added the peanut butter swirl to dress them up.
If you haven't tried this swirly peanut-buttery-chocolate chip topping before, you must. It's easy, it's fun and it'll bring out that creative artistic self you know is hiding inside you.
Ready to make these chocolate chip peanut butter swirled cookie bars? Here's what you'll need.
- almonds: raw. You can grind these yourself, or you can simply use almond flour.
- coconut: shredded, unsweetened
- maple syrup: pure
- coconut oil
- vanilla extract
- peanut butter: natural, creamy peanut butter with no added sugar
- chocolate chips: dairy-free, or sugar- free chocolate chips
- Combine the base ingredients. A food processor makes this an easy task.
- Press firmly into an 8-inch square pan lined with parchment paper.
- Refrigerate or freeze while preparing the chocolate topping and melting the peanut butter for the swirl topping.
- Melt the chocolate, then spread over the peanut butter-almond base.
- Next, use warmed peanut butter in a decorating bag to squeeze thin lines on the chocolate layer.
- Lastly, use a toothpick to drag perpendicular lines through the peanut butter lines. This easily creates beautiful curves or even swirls.
How to make peanut butter chocolate swirl topping
- Spread the peanut butter base with melted chocolate (mixed with a little coconut oil to prevent it from splintering when you cut it). Add warmed peanut butter to a piping bag or a Ziplok bag with a hole cut in one corner. Then squeeze lines of melted peanut butter about ¾ inches apart over the surface.
- With a toothpick or a wooden skewer, draw perpendicular lines, dragging through the peanut butter.
- You can leave the lines as curves, or you can continue to drag the toothpick through randomly, creating swirls.
- Presto! You have a beautiful pattern that looks like it came from a French patisserie!
Bite into one of these chocolate chip peanut butter swirled cookie bars and your chocolate cravings will be a thing of the past.
🥶 Storage and Freezing Instructions
Store these peanut butter chocolate bars in the fridge for up to a week. For longer storage, store in a tightly covered container in the freezer for up to three months.
🗒 More Peanut Butter and Chocolate recipes
- 4-Ingredient Peanut Butter Cookies
- Dark Chocolate Peanut Butter Cups
- Grain-Free Peanut Butter Chocolate Pumpkin Energy Balls
- No-Bake Chocolate Peanut Butter Bars
If you liked this recipe, please leave a comment and a rating below. I'd love to hear how it turned out for you! Pin it and follow me on Pinterest for more tasty ideas. Subscribe to my weekly newsletter and never miss a recipe!
Grain-Free Peanut Butter Swirl Chocolate Bars
For the base
- 1 cup almond flour finely ground, or raw almond, finely ground
- 1 cup coconut shredded, unsweetened
- ¼ cup maple syrup, pure
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract, pure
- ½ tsp sea salt
- 1 cup natural peanut butter, creamy
For the chocolate topping
- 1 ½ cups chocolate chips or chopped quality dark chocolate sugar-free, if desired
- 1 tsp coconut oil
- 2 tbsp natural peanut butter, melted
- Line an 8 x 8 inch baking dish with parchment paper.
- Put almonds in food processor and pulse until finely chopped (or use almond flour.)
- 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 or chunks over, not in, hot water, or microwave checkingand stirring at 15 second intervals. Add 1 teaspoon coconut oil to make it easier to slice without cracking the top.
- Melt the peanut butter, either over low heat in a saucpan on the stovetop or in the microwave. Microwave for 15 - 20 seconds, stir and microwave for an additional 15 - 20 seconds if needed. Transfer to a frosting bag with a small round tip (or just use a ZipLok bag and snip a tiny bit off one corner to make your own decorating bag).
- Remove baking pan from refrigerator and spread the chocolate topping evenly over the base.
- With the peanut butter bag, make straight lines about ¾ inch apart across the surface.
- Use a toothpick or a skewer to draw lines perpendicular to the peanut butter lines, dragging the peanut butter into curves or swirls.
- Return to refrigerator to set completely, then slice into small bars or triangles.
- These Peanut Butter Swirl Chocolate Bars freeze well.