Dark, intense peanut butter chocolate bars are keto and low carb. An easy no bake recipe, these bars are gluten free and made without graham crackers.
I adore these healthy keto peanut butter chocolate bars! They are chocolaty, intense, and wonderful. They combine two of my favorite foods: creamy peanut butter and very dark chocolate.
There’s something addictive about peanut butter. And when paired with dark chocolate, it’s even more dangerous. But these amazing peanut butter chocolate bars are so satisfying, that a little goes a long way.
My husband and I have been enjoying one square each night after dinner, with our coffee, taking small bites, savoring, prolonging the pleasure.
This is a no bake recipe, by the way. Super easy. And these peanut butter chocolate bars are made without graham crackers – I use almond flour instead.
If you don’t want to use the honey substitute, feel free to experiment with other sweeteners. I haven’t tried this recipe with other sweeteners, though, so I don’t know what would work and what wouldn’t.
Peanut butter is one reason why I could never adopt a strict Paleo diet – well, that and cheese. 🙂
Peanut Butter Chocolate Bars
- 3/4 cup 85% cacao chocolate chips (100 grams)
- 1 tablespoon unsalted butter
- In a medium bowl, use a rubber spatula to mix together the almond flour, melted butter, peanut butter and honey substitute.
- Use the spatula to transfer the mixture to a wax-paper-lined, 8-inch square pan, and to spread the mixture evenly.
- Place the chocolate chips and the butter in a microwave-safe bowl. Microwave in 30-second increments, stirring after each microwave session, until almost fully melted. Stir the mixture with a rubber spatula until fully melted.
- Pour the melted chocolate on top of the peanut butter mixture, using the spatula to scrape it off the bowl and to spread in evenly. Work gently, so that the chocolate layer stays on top of the peanut butter layer.
- Cover the pan with plastic wrap. Refrigerate until set and firm, about 4 hours.
- Carefully lift the wax paper and place it on top of a cutting board. Using a sharp chef’s knife, cut into 16 squares.
- Keep leftover peanut butter chocolate bars refrigerated in an airtight container, separated by layers of wax paper. Remove from fridge five minutes (but no longer, or they become too soft) before serving.