No Bake Peanut Butter Bars with Almond Flour (Naturally Sweetened)

No Bake Peanut Butter Chocolate Bars with sea salt sprinkled on top.

No Bake Peanut Butter Bars with Almond Flour (Naturally Sweetened)

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 healthy no bake peanut butter snack is a treat to have on hand when cravings strike! This easy to make recipe is vegetarian, vegan and gluten free.

This recipe is loosely adapted from Rachel Conner's Book Bakerita.

Course Dessert, Snack

Cuisine American, Gluten free, Vegan

Diet Vegan, Vegetarian

Keyword Healthy Peanut Butter Bars

Prep Time 15

Chill Time 2

Servings Pieces

Calories 200kcal

Author Traci York

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 9x5 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.

Video

Notes

*Blanched almond flour contains no almond skin. Unblanched almond flour contains the whole almond. Either can be used, but the texture of these bars with unblanched almond flour will produce a little more texture.

Nutrition