These no-bake peanut butter bars are as delicious as they are easy to make! They’re also full of protein and healthy fats. This healthy sweet treat is gluten-free and has low sugar. It is also toddler and kid friendly!
Healthy sweet treats are my favorite recipes to make because if you know me, you know that I have a huge sweet tooth but also like to eat healthy. You could compare these to a healthy Reese’s cup but in bar form! Other no-bake healthy sweet treats of mine include my No-Bake Pumpkin Bars and my Mini No-Bake Peanut Butter Oat Cups
I love to make these on a Sunday to have as my sweet treat throughout the week. I also love to make this when guests come over or for a quick dessert after dinner. I hope you love this recipe as much as my toddler and I do!
Ingredients
Peanut Butter – almond butter would be ok too
Almond Flour – oat flour would work here, but it would require at least an additional 1/4 cup oat flour to get the right consistency
Maple Syrup – just a little of it
Chocolate Chips of Choice – I use semi-sweet
Coconut Oil – just to help thin out the chocolate
Flaky Sea Salt – to top the bars! This is optional
For Littles
I love to make these with and for my 3-year-old! They serve as a great dessert but have protein and healthy fats and will keep your little one full. You can serve these to your littles 18 months +!
How To
Combine your peanut butter, almond flour and maple syrup. Then pat it into a 9×6 loaf pan. Melt the chocolate chips and coconut oil together and spread out on top of the peanut butter layer. Freeze for 15 minutes
Enjoy!:)
Healthier No-Bake Peanut Butter Bars
Ingredients
- 1 cup peanut butter
- 1 cup almond flour
- 3 tablespoons maple syrup
- 3/4 cup chocolate chips
- 1/2 tablespoon coconut oil
- Flakey Sea Salt (optional)
Instructions
- Line a 9×6 loaf pan with parchment paper and set aside
- In a medium-sized bowl, combine the peanut butter, almond flour and maple syrup and stir until no more almond flour is visible and everything is evenly combined
- Press the peanut butter mixture into the parchment lined loaf pan. You can press with your fingers or a rubber spatula until the mixture is flat and even
- Melt your chocolate chips and coconut oil in a microwave-safe measuring cup or bowl for 30-second increments until melted. Then pour over the peanut butter mixture and spread out with a rubber spatula until evenly distributed. Sprinkle with some sea salt if desired
- Place in the freezer for 15 minutes, until set. Take out and remove the dessert from the loaf pan by lifting the parchment paper out of the loaf pan gently
- Cut into 12 slices and serve! Keep in the fridge for up to 4 days. Enjoy!:)
