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NO BAKE PEANUT BUTTER CHOCOLATE BARS
These are plain addictive. You could use almond butter instead of peanut
butter if you prefer. This honestly did not last a day in our household. Check out the New Choczero chocolate chips - even available in white chocolate! Best news is they do not use sugar alcohols!
Almond Coconut Crust:
1 cup almond flour (250 mL)
1/4 cup
desiccated coconut, OR more almond flour (60 mL)
1/4 cup powdered sweetener (60 mL)
1/4 cup
peanut butter, OR almond butter (60 mL)
1/4 cup
unsalted butter (if your peanut butter is salty), melted (60 mL)
3.5 oz sugar-free sweetened chocolate, OR dark chocolate like Lindt 70% (100 g)
OR sugar-free chocolate chips, OR this one
OR sugar-free chocolate chips, OR this one
2 tbsp unsalted butter,
melted (30 mL)
2 tbsp heavy cream (30 mL)
Almond
Coconut Crust: In food processor,
or in bowl of mixer, process almond flour, coconut, powdered sweetener, peanut butter,
unsalted butter and liquid sweetener.
Press
into an 8-inch (20 cm) square glass dish.
Place in freezer.
Chocolate
Topping: Meanwhile in double
boiler, melt chocolate along with butter.
Once it is melted, stir in cream.
Spread over crust layer. Freeze
until set and cut into 12 bars.
Refrigerate.
Helpful Hint: If using dark chocolate, you may need to sweeten it to your taste.
Yield: 12 bars
1
bar
200
calories
3.9
g protein
17.5
g fat
1.7 g fiber
2.5
g net carbs
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