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Fudgey Carob Peanut Butter Bars

Posted by | March 11, 2014 | Featured, Recipes | 5 Comments
Fudgey Carob Peanut Butter Bars

We received a TON of requests for this recipe after mentioning it in an email a few weeks ago. So, here it is. Enjoy!

Fudgey Carob Peanut Butter Bars
Prep time
Cook time
Total time
Fudgey peanut butter bars with fatty duck eggs and chunks of homemade carob.
Author:
Serves: 10
Ingredients
  • 1 cup chunky peanut butter (or almond butter)
  • 1 cup coconut butter (or another cup of peanut butter if you’re feeling crazy)
  • 1 stick (1/2 cup) butter, melted (or coconut oil)
  • 2 duck eggs (or chicken eggs — the fattier duck eggs make for a richer treat)
  • 1 Tbsp vanilla
  • 1 cup coconut palm sugar (or ¾ cup coconut palm sugar, 2 Tbsp xylitol, and 3 packets of stevia)
  • 1 tea baking soda
  • 1 tea himalayan salt (or regular sea salt)
  • 1 cup chopped almonds
  • 1 cup homemade carob chunks* (or dark chocolate chips)
Instructions
  1. Preheat oven to 350°F. Grease a 11×7 glass baking dish with butter.
  2. Stir together peanut butter, coconut butter, butter, eggs, and vanilla until well combined.
  3. In a separate bowl, combine coconut palm sugar, baking soda and salt. Mix dry ingredients into peanut butter batter until well combined.
  4. Stir chopped almonds and carob chunks into batter.
  5. Taste the batter and make sure you feel like eating the entire bowl right now. If needed, add more coconut palm sugar and/or salt.
  6. Spread evenly into baking dish.
  7. Bake for 20 to 30 minutes, until done. Refrigerate overnight. The magic happens when it’s chilled and fudgey.
Notes
*For homemade carob chunks, mix together ½ cup carob powder, ½ cup coconut oil (melted), 1 tbsp vanilla, ¼ tea salt, 2 packets stevia, 3 tbsp xylitol (or coconut palm sugar). Mix until combined (add more salt or sweetener, if needed). Pour into a wax paper-lined dish or bowl (so the mix is about ¼” thick), and freeze until hard. Break/cut into chunks.

 

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5 Comments

  • allison says:

    I made these for my husband’s birthday treat last night! YUM! I had to bring a bunch to work today because we could probably polish them all off today. My teen crumbled one on top of vanilla ice cream (GASP). Looked like just the thing…Anyway. This was a wonderful treat in a household that doesn’t make many sweet treats any more. Easy and delicious.

  • lilian says:

    this sounds really good but won’t eating this make me fat?

    • Alyson Bridge says:

      I found that my body really enjoys treats like this one. When I’m trying to loose a few pounds I’ll avoid sugar all together. But when I’m maintaining a healthy weight, treats like this one don’t make an impact on my body composition — as long as I’m active, eating all the right things (lots of veggies and high quality meat, fish and eggs), and not over doing it on fruit.

  • Jessika says:

    Alyson! Amazing! If I wanted to make the homemade carob chips with a high quality cocoa powder instead – would the same process apply? do the chunks hold their own after being baked? I’ve always wondered this, but was always too cheap to experiment with the freezer chocolate I make my family from time to time (just in case it became a giant melty mess). I always worried because coconut oil has such a low melting point. Either way, you rock!

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