Ingredients
• Crust: 1 ½ cups superfine almond flour or whole wheat pastry flour, ¼ cup melted coconut oil or light butter, 2 tbsp pure maple syrup or sugar-free sweetener, pinch sea salt
• Peanut Butter Filling: ½ cup natural creamy peanut butter (no-stir), ¼ cup plain Greek yogurt, 3 tbsp pure maple syrup or sugar-free powdered sweetener, 1 tsp pure vanilla extract, pinch sea salt
• Chocolate Topping: ⅓ cup dark chocolate chips (70% cacao) or sugar-free chocolate chips, 1 tsp coconut oil or light butter, pinch flaky sea salt
• Optional Mix-Ins: 2 tbsp chopped roasted peanuts, 1 tbsp peanut butter chips, or 1 tbsp cacao nibs for extra crunch
Instructions
• Preheat oven to 325°F (165°C). Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
• For crust: Mix almond flour, melted coconut oil, maple syrup, and salt until crumbly. Press firmly into the bottom of the prepared pan. Bake 8-10 mins until lightly golden; cool slightly.
• For peanut butter filling: In a medium bowl, whisk natural peanut butter, Greek yogurt, maple syrup, vanilla, and salt until smooth, creamy, and lump-free.
• Pour filling over the warm crust and spread evenly. Chill 15 minutes to firm slightly—this prevents the chocolate topping from melting into the filling.
• For chocolate topping: Melt dark chocolate chips with coconut oil in a microwave-safe bowl (20-30 second bursts, stirring between) until silky smooth.
• Remove chilled bars from fridge; drizzle melted chocolate evenly over the peanut butter layer. Immediately sprinkle with flaky sea salt and optional peanuts or cacao nibs.
• Refrigerate 1-2 hours until fully set. Lift out using parchment overhang, slice into 12 bars with a warm knife, and enjoy chilled for that perfect gooey, fudgy texture!
• For crust: Mix almond flour, melted coconut oil, maple syrup, and salt until crumbly. Press firmly into the bottom of the prepared pan. Bake 8-10 mins until lightly golden; cool slightly.
• For peanut butter filling: In a medium bowl, whisk natural peanut butter, Greek yogurt, maple syrup, vanilla, and salt until smooth, creamy, and lump-free.
• Pour filling over the warm crust and spread evenly. Chill 15 minutes to firm slightly—this prevents the chocolate topping from melting into the filling.
• For chocolate topping: Melt dark chocolate chips with coconut oil in a microwave-safe bowl (20-30 second bursts, stirring between) until silky smooth.
• Remove chilled bars from fridge; drizzle melted chocolate evenly over the peanut butter layer. Immediately sprinkle with flaky sea salt and optional peanuts or cacao nibs.
• Refrigerate 1-2 hours until fully set. Lift out using parchment overhang, slice into 12 bars with a warm knife, and enjoy chilled for that perfect gooey, fudgy texture!
PREP TIME & NUTRITION :
Prep Time : 10 mins, Cook Time : 10 mins, Total Time : 2 hrs 20 mins (includes chilling), Servings : 12, Calories : 155, Net Carbs: 9g, Fats: 12g, Protein: 6g
Prep Time : 10 mins, Cook Time : 10 mins, Total Time : 2 hrs 20 mins (includes chilling), Servings : 12, Calories : 155, Net Carbs: 9g, Fats: 12g, Protein: 6g