LOW CARB NO BAKE CHOCOLATE PEANUT BUTTER BARS (KETO, VEGAN, SUGAR FREE)
These low carb no chocolate peanut butter bars taste but with a twist that is wholesome. An vegan and dinner or snack - The remedy for any sweet tooth!
If my tooth is currently crying, it is inclined to need one thing- Chocolate or even a mix of both.
If it comes to the ratio of peanut butter, I have always been an opportunist. There was a point in time at which I would prefer peanut butter. I have you some evidence Should you want any proof!
These low carb no chocolate peanut butter bars taste but with a twist that is wholesome. An vegan and dinner or snack - The remedy for any sweet tooth!
Course
Dessert, Snack
Prep Time
5 minutes
Cook Time
15 minutes
Overall Time
20 minutes
Servings
20 pubs
Calories
186kcal
INGREDIENTS
- 1/2 cup sticky powders of choice I utilized monk fruit walnut syrup
- 1 cup peanut butter See notes
- 1/2 cup unsweetened coconut milk Could utilize any liquid of option - Watch notes
- 2 cups chocolate chips of option I've used stevia processors - View Notes
INSTRUCTIONS
- In stovetop or a bowl, combine a cup of peanut butter together with the sweetener that is tacky and melt. Evenly divide the mixture between 2 mixing bowls.
- Add a cup of peanut flour. Add the cocoa powder. Mix both stays.
- Begin with the chocolate peanut butter batter and then press into the pan that is lined. Put in the freezer.
- After the pubs are company, cut into bars.
- Moving dip each pub until coated. Drizzle the cup of peanut butter on the top After of the pubs have been coated in chocolate. Refrigerate till firm.
NOTES
- You can sub out this to 1/2 cup coconut milk or an Quantity of rice flour or oat flour
- You will need more than advocated - fix accordingly. Add more milk if the batter is too crumbly. Add more flour if.
- To get a thicker coating of chocolate, don't hesitate to double the quantity. If you create your own chocolate, then make sure since the filling is sweet, it's sweetened.
- Low Carb No Bake Peanut Butter Bars could be held at room temperature. They may be kept suspended for six months or refrigerated for up to 2 weeks.