Healthier No Bake Reese's Peanut Butter Cup Bars
u003cstrongu003eapproximate macros per serving (makes 8 large bars-serving size is 1/2 bar)u003cbru003eu003c/strongu003e217 calories u003cbru003e6.5g proteinu003cbru003e18.1g carbs u003cbru003e15.3g fat
Servings 10 servings
Calories 300kcal
Ingredients
- brownie base: 1 cup almond flour 1/3 cup flax meal 1/2 cup runny peanut butter 1 cup medjool dates, pitted 1/2 cup cocoa powder 1 tsp vanilla extract 1/4 cup dairy-free milk (add more as needed-like need another 1-2 tbsp) peanut butter layer: 1 cup natural peanut butter (smooth u0026 runny) 1/2 cup lakanto powdered sugar 1 tsp vanilla extract pinch of sea salt chocolate coating: 3/4 cup dairy-free chocolate chips (coconut sugar or date sugar) 1 tbsp coconut oil
Instructions
- make the brownie base – in a food processor, blend medjool dates until they form a paste. add peanut butter, vanilla extract, and dairy-free milk, blending until smooth. add almond flour, flax meal, and cocoa powder, pulsing until a dough forms. press the dough evenly into a parchment-lined large loaf pan. freeze while making the peanut butter layer.
- make the peanut butter layer – in a bowl, mix peanut butter, lakanto powdered sugar, vanilla extract, and a pinch of salt until smooth. spread evenly over the brownie base. return to the freezer for at least 45 minutes. then, cut into 8 large bars.
- melt the chocolate – in a microwave-safe bowl, melt chocolate chipswith coconut oil in 30-second intervals, stirring until smooth.
- coat the bars – pour melted chocolate over the peanut butter layer, spreading it evenly. return to the freezer until fully set (about 1 hour). top with flakey sea salt and store in the freezer for the best texture.