Get ready for the most indulgent No Bake Peanut Butter Bars! Oh, and did I mention it’s dairy, gluten, and refined sugar free? Don’t expect to have any leftovers because these are a crowd favorite.
These bars are incredibly quick and easy to make! With just a few simple ingredients, they’re sure to become everyone’s favorite treat—and they’re so delicious, no one will even guess they’re a “healthy” option.
Ingredients
- Peanut Butter – feel free to substitute with other creamy nut butters, like cashew or almond butter, for a different flavor.
- Maple Syrup – you can use honey as an alternative if you prefer.
- Almond Flour – if you’re out of almond flour, oat flour is another option.
- Dark Chocolate – I recommend Lily’s Semi-Sweet Chocolate Baking Chips for delicious sugar-free and dairy-free chocolate.
- Coconut Oil – Adding a bit of coconut oil helps the chocolate layer slice smoothly without cracking.
Storing Leftovers
Fridge – store bars in an airtight container in the refrigerator for up to 2 weeks.
Freezer – place bars in a freezer-safe bag and store for up to 3 months.
Give these No Bake Peanut Butter Bars a try! Leave a comment below or take a pic and tag @lowtoxfacorites on instagram to share how you liked them!
Video Instructions
No Bake Peanut Butter Bars
Ingredients
Base Layer
- 3/4 cup all natural creamy drippy peanut butter Kirkland brand from Costco is perfect
- 1/2 cup maple syrup
- 3/4 cup blanched almond flour
- 1 ½ tsp vanilla extract
- ¼ tsp sea salt
Top Layer
- 3/4 cup semi-sweet chocolate chips Lily's is my favorite sugar free brand
- 1 tbsp peanut butter
- 1 tbsp coconut oil
Instructions
- Place parchment paper in a 9×5 inch loaf pan.
- Prepare base layer: add peanut butter, maple syrup, almond flour, vanilla extract, and salt to a mixing bowl. Stir together until combined.
- Press base layer into bread pan with spatula.
- Prepare chocolate layer: Add chocolate chips, peanut butter, and coconut oil to a microwave safe bowl. Heat for 15 to 30 second intervals, mixing in between, until chocolate is melted.
- Pour chocolate layer over the base layer and spread evenly. Place in the fridge for 3 hours, or until both layers are firm.
- Take out of bread pan and slice evenly into 12-14 bars. Top with flaky sea salt before serving. Store in the fridge or freezer.
Recipe credit: @allthehealthythings
