Make these chocolate peanut butter bars in 5 minutes! Dairy-free, gluten-free, and vegan thanks to healthy ingredients. The perfect energy bar when you need a protein boost.
5-Minute Chocolate Peanut Butter Bars
Creamy 5-minute chocolate peanut butter bars with a fudge ganache top that are easy to make, naturally vegan and gluten-free! Each bar has 6 grams of protein and is the perfect morning or afternoon energy bar.
I made these bars with peanut butter, and sometimes with sunflower seed butter or even almond butter. I usually use almond and coconut flour, but you can use oat flour instead of almond to keep this bar completely nut free.
What You Need to Make Chocolate Peanut Butter Bars
For equipment, you'll need a loaf pan with parchment that hangs over the long sides so you can lift the loaf of bar up and out.
For ingredients, you'll need nut or seed butter, coconut flour and almond flour, maple syrup, chocolate chips and a can of coconut milk.
If you don't want to use two flours, almond flour alone is fine.
How Healthy Are These Chocolate Peanut Butter Bars?
They are a dessert with maple syrup so I'm not going to advertise them as a vitamin. Still, for a chocolate bar, they provide enough nutrients that you won't have that feeling of "oh dear, why did I eat that?"
The nutrition comes from the chocolate because it provides magnesium that helps digestion, sleep and mood, as well as fiber. I use Enjoylife chocolate chips because they are dairy-free and free of allergens. You'll want to use chocolate chips or chop a chocolate bar that is at least 60% cacao to provide these nutrients.
The nut or seed butter you choose will provide loads of essential vitamins and minerals, including zinc and vitamin E. Both are so important for the immune system, blood healthy, muscle repair and beauty restoration. And the maple syrup actually has some essential minerals, much more useful than refined sugar would.
Why You Need To Make Chocolate Peanut Butter Bars
There are so many reasons to love this recipe!
1. The bars can be made in 5 minutes.
2. They are naturally vegan, gluten-free and nut-free if you use a seed butter.
3. Each bar has lots of protein, and provides a powerful energy bar to support your busy day or workout or afternoon slump.
Ingredients in These Chocolate Peanut Butter Bars
Nut Butter: I have used both seed and nut butters. Make sure your version is naturally with just nuts or just seeds.
Coconut & Almond flour: These flours provide a cake-like quality to this no bake bar. These flours are packed with protein and fiber.
Maple syrup: Just a touch to sweeten.
Dark chocolate ganache: A thick creamy fudgy top created by mixing coconut milk and melted chocolate chips.
How to Make These Chocolate Peanut Butter Bars
Step 1. In a food processor, mix all ingredients. The batter should be crumbly like cookie dough, but pressable so it holds it's form when you squeeze it. Add some water if needed to achieve that texture.
Step 2. Press into a loaf pan lined with parchment paper.
Step 3. Heat the coconut milk and use it to melt the chocolate chips. Pour the chocolate over the nut butter layer and freeze until set, about 5 to 10 minutes in the freezer.
Tips To Make Chocolate Peanut Butter Bars
1. The ingredient ratios should produce a crumbly, stick-when-you-squeeze a fistful texture. If you need to add a bit more liquid or flour to achieve that.
2. Do not refrigerate the can of full fat coconut milk before using it to make the ganache. And be sure to shake it up well before opening the can for this recipe.
3. The amount of chilling depends on what you want to do with them. If you want a perfect slice, you might want to chill up to 30 minutes in the freezer. But no longer than that. Store them refrigerated for best texture.
Store in the refrigerator, they last a week or longer.
Other Peanut Butter Recipes
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5-Minute Chocolate Peanut Butter Bars
- Line a loaf pan with parchment paper
Make bar crust
- In a food process, mix all ingredients. The batter should be crumbly like cookie dough but still holds it form when you squeeze it.You might have to add some milk or water. Sometimes I have added as much as 2 tbsp to achieve this texture.
- If you use oat flour instead of almond flour, add a few tbsp of milk to loosen the batter a bit.
- Press into the lined pan. Fold the two sides of over-hanging parchment down and press to flatten the crust with a spatula or your hand.
- Set in freezer while you make the ganache top.
Make ganache top
- Add the chocolate chips to a pyrex measuring cup. Microwave the chips for 1 minute. Stir them until most chips are melted.Meanwhile, open the can of coconut milk. If the milk has separated, set the open can into a pot of hot to boiling water and stir the contents of the can until the coconut milk is smooth.
- Pour ½ cup of coconut milk into the melted chips and stir until velvety smooth.
- Pour the chocolate over the crust, and smooth with a spoon.
- Freeze uncovered for 5-to-30 minutes. You can slice them pretty quickly but if you want perfectly square slices, freeze more than 5 minutes.
- Store in the refrigerator fora week or more.