These Healthy No-Bake Peanut Butter Chocolate Bars are Fudgy, Chewy, Nutty, and Sweet. Even better? This recipe only calls for 5 main ingredients. It is Keto, Vegan, Gluten-Free, Dairy-Free, and Refined Sugar-Free.
Peanut Butter and chocolate are some of my favorite combinations.
This super-easy Peanut Butter Chocolate Bars are the perfect healthy desserts or snacks. Straight up knocked Reese’s Peanut Butter out of the park.
These no-bake Peanut Butter Bars are “Almost Reese’s”, but a much more healthy dessert/snack that I can indulge with no guilt.
I was debating naming them Peanut Butter Crack bars because they are like crack (not that I’ve never tasted crack, but I assume it must be real good).
Healthy Ingredients for Peanut Butter Chocolate Bars
Peanut butter is a childhood favorite for many of us. When you combine it with chocolate, this combination almost makes our sweet tooth uncontrollable.
Traditionally, peanut butter chocolate bars are usually made with powdered sugar and butter.
However, this healthy version of Peanut Butter Chocolate combination is not only refined sugar-free but also low carb, dairy-free, gluten-free and no baking required.
Here are the 5 main ingredients you need:
1. Peanut Butter
I don’t usually pay too much attention to nutrition labels but I do check out ingredient lists when it comes to selecting food products.
The best, most delicious peanut butter does not need many ingredients such as sunflower oil, palm sugar, salt or preservatives.
The only ingredient you need is Organic Peanuts. One of my favorite peanut butter is Spread the love (not sponsored, I just love it so much).
Choose Dark chocolate that is 70% or above. I love using Paleo dark chocolate that is sweetened by coconut sugar.
3. Coconut flour
In order to replace powdered sugar in the traditional recipe, coconut flour help absorb moisture, which can help the peanut butter dough form.
4. Medjool Dates
Medjool dates are one of my favorite ways to sweetened no-bake desserts and snacks.
Not only it is a natural fruit sweetener but it also creates a sticky and chewy texture.
In order to make this recipe Keto Friendly, you can use keto powdered sugar instead.
5. Raw Cashews
The base of almost all of my raw desserts and snacks! Packed with healthy fats and protein, raw cashews in this recipe can prevent the peanut butter from being too overwhelming.
How to Make No-Bake Peanut Butter Chocolate Bars
Since this peanut butter chocolate bars recipe is no-bake and only requires 5 ingredients, it is fairly simple to make them.
1. Soak raw cashews overnight
My favorites nuts to use when making vegan desserts and snacks are Cashews. Because they are more oily which will make these peanut butter bars more fudgy and chewy.
2. Blend all the ingredients in a food processor
3. Freeze the peanut butter fudge base while melting chocolate
In a mixing bowl, melt chocolate and add peanut butter. Combine well. Pour over the peanut butter base.
4. Freeze then Cut into bars and Enjoy!
Put the 9×5 loaf pan in the freezer for at least 30 minutes. Then cut into heavenly peanut butter chocolate bars. Enjoy!
Tips on making the best Peanut Butter Chocolate Bars
I usually soak raw cashews in a jar of warm water and a little salt overnight.
This process will sprout the nuts and seeds. Sprouting makes the minerals and nutrients stored in nuts and seeds easier for our bodies to absorb.
I won’t go too much into details here. But you could read more Here. It’s pretty interesting stuff!
One time when I was testing out this recipe, I left it soaking for too long:
Soak about 24 hours in room temperature
As a result, these peanut butter bars turn out EXTRA fudgy. I didn’t even need to add any extra coconut oil or nut milk. Therefore, that’s how I eliminated the coconut oil in the original recipe I was going to post.
How to Store these Raw Desserts?
In terms of storage for these peanut butter chocolate bars for the bet fudgy result, I recommend storing them in the freezer. When you are ready to enjoy them, just take them out of the freezer and it will soften up in a couple minutes.
Perfect No-Bake Snacks to Meal Prep
These peanut butter chocolate bars are perfect to enjoy as dessert or snacks.
You can easily double up the recipe and make a large batch. You can store them in the freezer for a long time (although I don’t think these fudgy peanut butter chocolate bars will last that long before they disappear).
A couple of my Favorite Ways to enjoy these Peanut Butter Chocolate Bars:
- Pre-workout Snacks with a cup of coffee
- Afternoon pick me up Snacks with a cup of tea
- Dessert with a scoop of ice cream
Additionally, they are absolutely Kid-Friendly Peanut Butter Desserts and Snacks.
My little nephew loves these peanut butter “almost-Reese’s” bars? Parents won’t even worry about the consequence of a sugar high or sugar crash.
Last but not least, scroll to check out the full recipe. These fudgy, chewy and sweet Peanut Butter Chocolate Bars will definitely have you hooked.
These Peanut Butter Chocolate Bars are just so delicious and too easy to make. And they are vegan, low-carb, keto, gluten-free, dairy-free and refined sugar-free.
Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share on Instagram by tagging #shuangyseasts
You May Also Like these No-Bake Vegan Dessert recipes:
Don’t forget to save this pin on your favorite Pinterest board and share it with your friends and family!
- 1 1/2 cup raw cashews
- 1 cup peanut butter (divided)
- 3/4 cup dark chocolate (divide in half) *
- 8 - 10 large Medjool dates **
- 1/3 cup coconut flour ***
- 1 tsp sea salt (optional)
- Soak raw cashews in a jar with warm water (enough to fully cover the cashews) and a pinch of salt overnight. Drain, rinse a couple times. Then add soaked cashews to a food processor.
- Add pitted Medjool dates to the food processor. Blend well combined (no chunk of dates left).
- Add 2/3 cup peanut butter and a pinch of salt. Pulse everything in a food processor.
- Add coconut flour. Blend again.
- Scrape the wall of the food processor a few times to make sure all the ingredients are blended well (Repeat step 4 and 5 if adding more coconut flour)
- Press the peanut butter fudge base in a parchment paper-lined 9x5 loaf pan. Place it in the fridge to set.
- In a small bowl, melt chocolate until smooth. Swirl in the rest of the peanut butter. Stir to combine. Combine well. Pour the chocolate mixture over the peanut butter layer.
- Let the loaf pan sit in the freezer for at least half an hour to set.
- Cut it into bars. Enjoy!
- * You can use your favorite chocolate bars (about 2 bars) or chocolate chips.
- ** For the Keto option, use 1/3 - 1/2 cup keto-friendly liquid sweetener (linked my favorite below).
- *** If the mixture appears to be too wet, add more coconut flour 1 tbsp at a time.
- Storage: Best stored in the freezer.
Nutrition facts may vary depending on the type of sweetener and chocolate you choose to use.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Serving Size:1 square
Amount Per Serving: Calories: 314Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 1mgSodium: 204mgCarbohydrates: 23gFiber: 4gSugar: 15gProtein: 9g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.