No Bake Peanut Butter Bars for a treat anytime! Made with peanut butter, almond flour, chocolate chips, a hint of salt, vanilla and sweetened with maple syrup. This no bake peanut butter snack, like my 3 Ingredient Peanut Butter Balls, is a treat to have on hand when cravings strike!
“Simply amazing! I was tired of paying high prices for similar bars I’m able to make them now with my own healthy ingredients for my 11-year-old son who’s absolutely in love with these!”
LoriBeth
Balancing That Sweet Tooth
Enjoying an indulgent sweet every now and then is something I look forward to, but for everyday, I crave something thats less refined and naturally sweetened, like these bars or my other favorite, No Bake Peanut Butter Chocolate Oatmeal Bars. Always a fan of cake, cookies, and the like, I’m forever finding ways to balance my sweet tooth.
This Recipe Is
- super simple
- not *too* sweet
- grab n go ready!
If you make grab n go snacks at home and enjoy peanut butter, you’ll love these rich and tasty peanut butter bars with almond flour.
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How to Make Almond Flour Peanut Butter Bars
step by step
Be sure to use super fine almond flour (not almond meal) in this recipe. It compacts easier, so the bars won’t crumble when handled.
I like mini chocolate chips sprinkled on top for these bars. But I’ve also tried cocoa nibs for their crunchy, rich flavor, and they’re sugar free.
Traci’s Tips
- Variation: you can use cashew butter or other creamy nut butter of choice. I use natural peanut butter, crunchy for the dough, creamy for the chocolate top. I’ve also used almond butter to make these with delicious results.
- Bar Size: These little peanut butter bars are super rich and satisfying. I cut them into 1 1/2″ x 1″ bar size to keep them small. This yields about 18 mini bars. Feel free to slice into larger pieces!
No Bake Peanut Butter Bars with Almond Flour (Naturally Sweetened)
Ingredients
For the Dough:
- 1 C (255g) Natural Peanut Butter, crunchy or creamy
- 1/4 C (85g) Pure Maple Syrup
- 1 tsp Vanilla Extract
- 1 1/4 C (125g) Super Fine Almond Flour, blanched, I use Bob's Red Mill. See note*
- 1/4 C (25g) Mini Chocolate Chips, plus more for sprinkling
- 1/4 tsp Fine Sea Salt
For the Chocolate Topping:
- 4 oz (120g) Bittersweet Chocolate, chopped small, I like 70% chocolate, or use chocolate chips
- 2 Tbs Natural Peanut Butter, creamy
- 1/2 tsp Flaky Sea Salt, optional
Instructions
For the Dough:
- Line a 9×5 inch loaf pan with parchment paper and grease the paper lightly with coconut oil. Set aside.In a medium bowl, mix the nut butter, maple syrup and vanilla until smooth. Stir in the almond flour, chocolate chips and sea salt and mix until the ingredients come together. Using your hands, firmly press the dough into the prepared pan in an even layer.
For the Chocolate Topping:
- In a microwave safe bowl, microwave the chocolate and peanut butter for 30 seconds. Stir. Microwave again for 30 seconds and stir until the chocolate is completely melted. The chocolate should be soft, smooth and shiny. Melt for a few more seconds in the microwave if needed. Pour and spread the chocolate over the dough into an even layer. Sprinkle with mini chocolate chips if desired.
- Rest in the refrigerator for at least two hours, or until firm. Slice into 18 pieces or as desired. Sprinkle with flakey sea salt if desired.
To Store:
- Refrigerate in a lidded container for up to two weeks or in the freezer snugly wrapped in parchment and stored in a lidded container or freezer bag for up to three months.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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Many thanks to Rachel Conner and HMH Books for sending Bakerita; 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker to me. All opinions are my own.
Just wondering about making this in a square baking pan instead? Thanks!
Hi Janice! I’m afraid the bars would be too thin and possibly, there wouldn’t be enough chocolate topping to cover the peanut butter almond layer. You could double the recipe, however if you like.
I made these using ground whole grain oats for the flour. My family loved them!! Thank you so much for the easy and delicious recipe.
Thank you for your note and tip, Brenda! SO glad y’all are enjoying the peanut butter bars!
So yummy! Easy and Healthy. Looking forward to making this again.
can i sub for coconut flour??
but keep everything else the same?
Hi Miracle! I’m not familiar with working with coconut flour, so I’m not sure. If you give it a go, please keep us posted!
I made these today, they are so indulgent! Swapped maple syrup for honey, and didn’t add the choc chips. I may add less peanut butter to the base next time so it’s firmer. Overall really happy with these and will defo make them again!
SO happy to receive your note, Shelley! And, thank you for sharing your honey tip! Hooray for a healthier, indulgent snack :D
I made these and they are delicious, easy to prepare, and more satisfying than a peanut butter cup.
SO happy to hear Laura! Thank you for your note and giving the recipe a go!
Love these! My sweetie made them a few days ago and I’ve been eating them up. They’re good for snacks, not too sweet, and they stay with me. Thank you, Traci!
Love hearing this Tom! Thank you for your note and giving the recipe a go!
Your peanut butter bars call for almond flour. If you’re severely allergic to tree nuts is there a substitute you recommend?
Hi Diane! Since I’ve not made this with any substitute, I’m not sure what would work specifically in this recipe.
Hi Diane, you could try substituting the almond flour for oat flour (ground oats). Haven’t tried it out yet but I don’t see why it wouldn’t work.
Hi Diane! I just made these with oat flour and they were delicious! The peanut butter layer is very crumbly but my family did not mind as we inhaled these. I made them two nights ago and they disappeared this morning! Definitely give oat flour a try!
I will definitely give the oat flour a try! Thank-you!!
Thank you for sharing your oat flour tip, Kate! I love the sound of this (I’m a fan of oat flour too!).
Is her book completely GF and vegan? It says dairy free, but not egg free. Some of the online reviews make this sound unclear.
Thanks!
Hi Amanda! Rachel’s book is gluten free, dairy free and refined sugar free. It is not vegan. I hope this helps!
Always nice to have an easy healthy sweet snack recipe at the ready and this one looks like it would satisfy my sweet tooth for sure! Thanks for the introduction to Rachel’s book and web site. Also, been meaning to tell you that the updates on your site are incredible-so easy to navigate and love how everything is laid out. Can’t imagine how much work went into it all. Hope you enjoy this fall weekend. We are right at peak leaf viewing here now-knee deep in apples and pumpkins.
Hi Jean! Gotta have healthy options, right? Thank you for your feedback regarding the web site! I’m so happy to hear. Leaf viewing is such a delight… and the apples and pumpkins are giving me all the fall feels too!