These low carb no bake chocolate peanut butter bars taste like Reese’s Peanut Butter Cups, but with a healthy twist. An easy, sugar free, vegan and keto-friendly snack or dessert- The perfect cure for any sweet tooth!
- 1 1/4 cups peanut butter, divided
- 1/2 cup sticky sweetener of choice I used monk fruit maple syrup
- 1 cup peanut flour See notes *
- 1/4 cup cocoa powder
- 1 serving liquid stevia Optional- Add if you want a sweet filling
- 1/2 cup unsweetened coconut milk Can use any liquid of choice- See notes **
- 2 cups chocolate chips of choice I used stevia sweetened chips- See Notes **
Line an 8 x 8-inch or 8 x 10-inch baking dish with parchment paper and set aside.
In a microwave-safe bowl or stovetop, combine one cup of peanut butter with the sticky sweetener and melt. Evenly divide the mixture between two small mixing bowls.
Add half a cup of peanut flour to each bowl. Add the cocoa powder to one of the bowls. Mix both until a crumbly texture remains. Add unsweetened coconut milk until a thick batter remains.
Start with the chocolate peanut butter batter and press into the lined pan. Press it firmly in place before adding the peanut butter batter over the top. Place in the freezer to firm up.
Once the bars are firm, cut into bars. Place again in the freezer.
Melt your chocolate of choice. Moving quickly, dip each bar from the freezer into the chocolate mixture until evenly coated. Place on a parchment paper lined plate or sheet. Once all the bars are coated in chocolate, drizzle the remaining 1/4 cup of peanut butter over the top. Refrigerate until firm.
* You can sub this out for 1/2 cup coconut flour or an equal amount of oat flour or brown rice flour
** You may need more than recommended- Adjust accordingly. If the batter is too crumbly, add more milk. If too liquid-like, add more flour.
*** For a thicker layer of chocolate, feel free to double the amount. If you make your own chocolate, ensure it is sweetened, as the filling isn’t overly sweet.
Healthy Low Carb No Bake Peanut Butter Bars can be kept at room temperature. They can be kept refrigerated for up to two months or frozen for six months.