Silky. Smooth. Sensational.
These bars in three words.
I am overdue for a blog post, my mom has been visiting us for the past week, and we have been busy gabbing it up and cooking loads! I just haven’t taken the time to photo shoot any of the yummy things coming out of the kitchen.
These bars were an after school snack creation, loaded with fiber and protein.
The smooth and creamy peanut butter filling in these is over the top.
Not too sweet, this will still satisfy any treat fix that comes your way.
If you opt for semi-sweet chocolate chips, that will make for a sweeter taste, if that is what you prefer.
Any nut or seed butter will work here, in case you have any nuts your family has to avoid. Pardon the crumbs in the pictures…these were so delectable, I just had to post, crumbs and all!
Healthy gluten free lunchbox tip:
These bars make a great make ahead lunchbox filler for busy school mornings!
Wrap individual portions of these chocolate peanut butter bars and place them in the freezer for easy lunchbox filling!
You could also try my gluten free vegan granola bars, or my gluten free dairy free cheese crackers.
Additional gluten free (and vegan!) peanut butter recipes:
If you love peanut butter as much as we do, it is always nice to have some additional ways to enjoy it!
- try my paleo peanut butter cups for a healthy rendition!
- My low fat peanut butter dip is super high in protein
- These peanut butter crunch bars look delectable!
- My paleo Thai peanut sauce can be made with peanut butter OR sunflower seed butter.
You could also try this gluten free vegan yellow cake!
Gluten Free Chocolate Peanut Butter Bars Recipe:
If you try these tempting gluten free bars, be sure to come back and leave a review below!
Chocolate Peanutbutter Cookie Bars - Gluten Free & Vegan
Ingredients
Cookie Crust:
- 1 cup gluten free oat flour you could whir oatmeal in a coffee grinder or blender to make your own
- 1/2 cup tapioca flour or any starch
- 2 tablespoons palm sugar or any granulated sugar
- 1/4 teaspoon sea salt
- 3 tablespoons maple syrup
- 4 tablespoons melted coconut oil or other oil. Just enough to bind.
Nut Butter Filling:
- 1/2 cup nut butter I used peanut butter
- 1/3 cup palm sugar or other granulated sugar
- 1/2 teaspoon sea salt optional to taste, large variance in nut butter saltiness out there. Possible omit entirely if using salted nut or seed butters.
- 1/2 cup non-dairy milk I used coconut
Chocolate Layer:
- 3/4 cup dark chocolate I used Trader Joe's Pound Plus Dark Chocolate Bar
- 1/3 cup non dairy milk I use coconut
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, mix the all the dry crust ingredients, and then use a pastry cutter to cut in the syrup and oil. It should be crumbly, but press together easily.
- Press evenly into the bottom of a 8X8 pan lined with parchment or greased well. Bake for 15 minutes until just golden, and set aside to cool.
- While the crust cools, place all nut butter filling ingredients into a microwave safe bowl.
- Heat for about a minute and then whisk vigorously until smooth. Taste. If you like things sweeter, now is the time to add a bit more. (Alternately, you could heat the ingredients over a medium low stove top)
- Spread evenly over the cookie crust.
- Melt the chocolate and milk in a microwave safe bowl, about a minute.
- Whisk until all the chocolate has melted and the mixture is smooth.
- Spread over the nut butter filling.
- Chill the bars until firm and cool.
- Cut into bars.
Nutrition
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Thanks for sharing this. I am going to put a link to the recipe on my blog.
Moe
http://adoptivemomhomeschoolinganonlychild.blogspot.com/
These sounds sinfully amazing – I'm going to try these out too! Thanks!
oh dear… these look dangerous! I like the look of the crumb base. Thanks for sharing! Claudine