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    Home / Recipes / Brownies & Bars

    No Bake Chocolate Peanut Butter Bars

    May 31, 2020 · Updated: Feb 9, 2023 by Dee Dine · Affliate links disclosure.

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    Jump to Recipe

    Satisfy your sweet tooth with these protein-rich no bake chocolate peanut butter bars that are made in a flash with just 5 ingredients. The perfect energy booster.

    a bite out of a no bake chocolate peanut butter brownie on a board

    Creamy no bake 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 or any nut butter. I used almond and coconut flour, but you can also use oat flour and customize the ratios to your needs.

    Jump to:
    • Why You'll Love These Bars
    • Ingredients
    • Steps to Make
    • Recipe Tips
    • Substitutions
    • How to Store
    • More Healthy Chocolate Bars
    • 📖 Recipe

    Why You'll Love These Bars

    1. The bars can be made in 5 minutes. Chilling time is extra, but sometimes 10 minutes is enough.

    2. They are naturally vegan, gluten-free and dairy-free.

    3. Each bar has lots of protein, and provides a powerful energy bar to support your busy day or workout or afternoon slump.

    Ingredients

    Nut Butter: I use cashew butter because of the neutral flavor but any nut butter works. 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.

    Cinnamon. Adds spice and balances blood sugar.

    Dark chocolate top: A thick creamy fudgy top created by mixing coconut milk and melted chocolate chips.

    chocolate peanut butter brownies ingredients overhead view
    chocolate eanut butter bars in a row with a fork full.

    Steps to Make

    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.
    No bake Chocolate Peanut Butter Bars step

    Recipe Tips

    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.

    Substitutions

    1. The almond and coconut flour is flexible. You can use all almond flour, or swap one of them with oat flour. Just don't do all coconut flour.

    2. Instead of maple syrup, use ⅔ date paste. Here is my date paste recipe.

    3. Use any nut butter flavor.

    How to Store

    Store these bars in the refrigerator for a week, or in the freezer for three months.

    More Healthy Chocolate Bars

    • Peanut Butter Oatmeal Bars
    • Chocolate Oat Caramel Cups
    • Chocolate Caramel Candy Bars
    • Homemade Fudge Bars
    • How to Make Homemade Protein Bars

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    No bake Chocolate Peanut Butter Bar with a fork full taken out
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    📖 Recipe

    a bar with a fork full taken off

    No Bake Chocolate Peanut Butter Bars

    Created by Dee Dine
    These protein-rich no bake chocolate peanut butter bars are topped with a luscious chocolate frosting and the whole recipe is made in a flash with just 5 ingredients. The perfect no bake energy booster.
    5 from 6 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 214 kcal

    Ingredients
      

    bar crust

    • ⅓ cup peanut butter
    • 1 cup almond flour
    • ½ cup coconut flour
    • 2 tablespoon maple syrup
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • ½ teaspoon salt

    Chocolate top

    • 1 cup chocolate chips
    • ½ cup full fat coconut milk (from a can, not refrigerated, shaken)
    Prevent your screen from going dark

    Instructions
     

    Prep

    • Line a loaf pan with parchment paper

    Make bar crust

    • In a food processer, 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 tablespoon to achieve this texture.
      ⅓ cup peanut butter, 1 cup almond flour, ½ cup coconut flour, 2 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon salt
    • If you use oat flour instead of almond flour, add a few tablespoon 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.
      1 cup chocolate chips
    • Pour ½ cup of coconut milk into the melted chips and stir until velvety smooth.
      ½ cup full fat coconut milk
    • 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.

    Notes

    1. The almond and coconut flour is flexible. You can use all almond flour, or swap one of them with oat flour. Just don't do all coconut flour.
    2. Instead of maple syrup, use ⅔ date paste. Here is my date paste recipe.
    3. Use any nut butter flavor.

    Nutrition

    Calories: 214kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 144mgPotassium: 160mgFiber: 5gSugar: 7gVitamin A: 6IUVitamin C: 1mgCalcium: 39mgIron: 2mg
    Keyword no bake chocolate peanut butter bars, no bake peanut butter bars, peanut butter bars
    Tried this recipe?Let us know how it was!

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    About GSG

    Welcome to GSG, a healthy food blog sharing plant based recipes for healthy desserts and recipes, making clean eating easy!

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    Chocolate and ginger enthusiast. Animal lover, a nutritional juicing aficionado, and probably chopping chocolate in my Washington DC kitchen right now. Read about Dee → »

    Reader Interactions

    Comments

    1. Chelsea

      November 12, 2020 at 1:58 am

      5 stars
      Have you actually tried this with pea protein powder? Which brand do you recommend?

      Reply
      • Dee Dine

        November 12, 2020 at 2:33 pm

        Yes, I used Bob Red Mill's brand pea protein powder and I added a few tbsp of milk to loosen the batter. It worked out well with this brand. Not sure about other brands although I have heard that Orgain and Garden of Life are great quality.

        Reply
    2. AlbertinaTeen

      August 12, 2020 at 8:25 pm

      5 stars
      Another GREAT easy healthy recipe! You should write a book! Alberta

      Reply
      • Dee Dine

        August 12, 2020 at 8:28 pm

        Thank you! I actually have written a cookbook, TWO as a matter of fact! Find them here and here.

        Reply
    3. San34Y

      August 12, 2020 at 8:24 pm

      5 stars
      Can I use another nut butter in this recipe? I don't have sunbutter, but I do have cashew butter. Great recipe, love that frosting.

      Reply
      • Dee Dine

        August 12, 2020 at 8:29 pm

        Yes! Use any nut butter, although they would have to be natural, as in those that are just nuts and oil.

        Reply

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    I'm Dee! Welcome to GSG! I make classic desserts and meals healthier and lighter, drawing on my science background to balance the nutrition in each recipe. Everyone will love them, whether following a plant based diet or not.  About Dee →

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