Healthy Peanut Butter Chocolate Bars

Healthy Peanut Butter Chocolate Bars made with an almond crust and sweetened with maple. These bars are vegan and gluten free, and make the perfect afternoon treat!

peanut butter chocolate bars

These healthy peanut butter chocolate bars are sweet and creamy and crunchy, and all the things. Let’s break them down: the base/crust is made with almond and coconut flour, coconut oil and maple. The middle is made with drippy peanut butter and it is creamy and smooth. They are topped with melted salted chocolate that gives it a nice snap once it’s chilled.

As you can tell, I didn’t even bother to cut them into nice even bars. And you shouldn’t either!

How to Make these Healthy PB Chocolate Bars?

The trick to making healthy treats is swapping all non-clean ingredients with wholesome ones. So instead of flour and butter, I used almond flour and coconut oil. Swapped a caramel filling with peanut butter, and used maple syrup instead of refined sugar.

Although these are considered healthy, they’re high in fat – good fats – but still. So, indulge, mindfully 😉

peanut butter chocolate bars

Homemade Peanut Butter Chocolate Bars Ingredients:

  • Almond Flour, I like Bob’s Red Mill
  • Coconut Flour
  • Coconut Oil, I like Nutiva
  • Maple Syrup
  • Natural Peanut Butter (drippy)
  • Dark chocolate, preferably dairy & gluten free
  • Vanilla Extract, I like Rodelle
  • Fancy sea salt, such as Maldon (totally optional!)

To make the crust:

First, preheat the oven to 350F while you gather the ingredients. Line an 8×8 baking pan with parchment paper, so that the bars are easy to remove. In a large bowl, mix all the ingredients and press onto pan. Bake for 12 minutes and let cool.

To make the filling:

Use a medium/large saucepan and combine all the ingredients, stirring over low heat until glossy. Pour over cooled crust and freeze for 15 minutes. Jump to the next step while they chill.

To make the chocolate layer:

Melt the chopped chocolate (or chocolate chips) and coconut oil in a glass bowl, in the microwave, for 30 seconds increments until it’s fully melted. I like to stir in between stops to make sure it’s smooth and not getting clumpy. Pour over the chilled filling, spreading fast with a spatula or with the back of a spoon. It’ll start setting quick because the filling is really cold. Sprinkle sea salt on top and chill in the fridge for an hour or so.

peanut butter chocolate bars

How to store these Healthy Peanut Butter Chocolate Bars

These bars keep well refrigerated in an airtight container for up to 5 days.

Looking for healthy treats? Check these out:

Hope you love these bars as much as we do! If you make them and love them, leave a comment here or share them with me on Instagram using #yogaofcooking so I can share with the world! 

Happy Baking! x

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peanut butter chocolate bars

Peanut Butter Chocolate Bars

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  • Author: Rosana
  • Total Time: 54 minute
  • Yield: 10-12 bars


Healthy Peanut Butter Chocolate Bars made with an almond crust and sweetened with maple. These bars are vegan and gluten free, and make the perfect afternoon treat!


For the base:

  • 1 cup fine blanched almond flour (packed)
  • 1/3 cup coconut flour
  • 4 tbsp coconut oil, melted
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp kosher salt

For the Peanut Butter layer:

  • 2/3 cup natural peanut butter (drippy)
  • 4 tbsp maple syrup
  • 3 tbsp coconut oil, melted
  • 1/2 tsp vanilla extract

For the Chocolate layer:

  • 12 oz non-dairy dark chocolate, chopped
  • 1 tbsp coconut oil
  • Maldon sea salt for sprinkling


  1. Preheat the oven to 350F. Line an 8×8 pan with parchment paper.
  2. For the base: in a large bowl, whisk almond and coconut flour, maple syrup, melted coconut oil, vanilla. Stir to combine. Scoop and press onto prepared pan. Bake for 12-15 minutes. Remove from the oven and cool.
  3. For the Peanut Butter layer: in a medium saucepan over low heat, whisk drippy peanut butter, maple syrup, coconut oil and vanilla extract, until glossy. Pour over cooled crust and freeze for at least 15 minutes.
  4. For the chocolate layer: in a microwave safe bowl, melt chocolate chips and coconut oil in 30 second increments, stirring in between with a fork. Should be drippy and not thick and paste-like. Pour over peanut butter layer, spreading quickly with a small angled spatula, or the back of a spoon. Refrigerate for an hour until chocolate hardens. Sprinkle sea salt before serving. Enjoy!


Recipe adapted from Bakerita and Ambitious Kitchen.

  • Prep Time: 20 minutes plus chill time
  • Cook Time: 15 minutes
  • Category: dessert, snack
  • Cuisine: american

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