Wholesome Chocolate Peanut Butter Bars
Indulge in these wholesome, sugar-free, and gluten-free chocolate peanut butter bars. Featuring a crispy almond flour shortbread base, a creamy peanut butter filling, and a rich chocolate topping, these bars are perfect for a healthy dessert or snack.
Equipment
- 9x9-inch baking pan
Ingredients
Shortbread Cookie Layer
- 1 cup Wholesome Yum Blanched Almond Flour
- 1/4 cup Besti Monk Fruit Allulose Blend
- 3 tablespoons Coconut oil melted
- 1/2 teaspoon Vanilla extract (optional)
Peanut Butter Layer
- 1/3 cup Besti Powdered Monk Fruit Allulose Blend
- 1/3 cup Peanut flour (or peanut butter powder, unsweetened preferred)
- 3/4 cup Peanut butter creamy, thick, unsweetened
- 1/2 teaspoon Vanilla extract (optional)
Chocolate Layer
- 6 ounces Sugar-free dark chocolate chips
- 3 tablespoons Coconut oil
- 1 tablespoon Besti Powdered Monk Fruit Allulose Blend
Instructions
- Start by preheating your oven to a cozy 350°F (177°C). Grab a 9x9 inch baking pan and line it with parchment paper for easy lifting later.
- In a medium bowl, simply stir together the almond flour and Besti sweetener.
- In a separate small bowl, whisk together the melted coconut oil and vanilla. Pour this into your almond flour mix. Use the back of a spoon or spatula to press it firmly until a nice, crumbly dough forms.
- Press this delightful dough evenly into your prepared pan. Bake for about 10 minutes, or until the edges are golden brown. Let it cool on the counter until the top feels firm. (While it cools, get ready for the peanut butter magic!)
- In another medium bowl, mix the peanut flour and powdered Besti sweetener.
- Add the peanut butter and vanilla. Stir vigorously, pressing with your spoon or spatula, until everything is super thick and smooth. It might be dense, but keep at it for that perfect texture!
- Carefully spoon dollops of this peanut butter mixture over your cooled cookie base in the pan. Gently spread and press it into an even, compact layer. If it's a bit sticky, lightly wet or oil your hands.
- In a medium bowl, combine your sugar-free chocolate chips and coconut oil. Pop it in the microwave (or use a double boiler) and heat in 20-second intervals, stirring each time, until it's beautifully melted and smooth.
- Whisk in the powdered Besti sweetener for that extra touch of sweetness.
- Pour the melted chocolate evenly over the peanut butter layer and spread it gently to the edges. Now comes the hard part: let it cool completely until the chocolate is solid. You can refrigerate it to speed things up, but for the neatest slices without cracks, let it sit on the counter for about 30 minutes before cutting if you do chill it.
- Lift the bars from the pan using the parchment paper edges. Transfer to a cutting board and slice straight down with a large chef's knife for clean, perfect bars.
Notes
Indulge in these wholesome, sugar-free, and gluten-free chocolate peanut butter bars. Featuring a crispy almond flour shortbread base, a creamy peanut butter filling, and a rich chocolate topping, these bars are perfect for a healthy dessert or snack.
Nutrition per serving: Calories: 213, Total Carbs: 9.2g, Net Carbs: 3.7g, Fats: 18.6g, Protein: 5.9g.
