Fudgey Carob Peanut Butter Bars

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.
Serves: 10
  • 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)
  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.
*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.



Discover how to drop fat with chocolate, bacon, and cheesecake. Plus: learn the 3 worst foods you should NEVER eat and the 7 best exercises for rapid fat loss. Click below to to claim your FREE gift ($17 value)!

Share this with your friends!

You might also be interested in:


  1. 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.

    • 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.

  2. 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!

    • Oh boy, it’s been a while since I’ve made carob chunks, but if I’m remembering right they held up great while baking. I’ll have to experiment again and get back to you. 🙂

  3. This is the first time I have seen you mention peanut butter in a recipe. I noticed that most are alternative butters like almond and cashew. Is it best to avoid peanut butter? I love raw organic peanut butter but want to make sure I am not sabotaging myself. For some reason I crave peanut butter all the time.

    p.s. I have not yet found a recipe of yours that I did not love but so far the sundried tomato meatballs and chicken parm are my favorites…oh and of course choconut cookies! Keep up the great work!


    • Nice! So great to hear you’re enjoying the recipes, Tricia. Peanuts are high in Omega 6 fatty acids, so you don’t want to eat them often. But a treat like this or homemade flourless peanut butter cookies (page 253 in The Wild Diet) can be ok every once in a while (unless you have a peanut allergy).

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: