- 1 cup chunky peanut butter (or almond butter)
- 1 cup coconut butter (or another cup of peanut butter)
- ½ cup coconut oil (or butter)
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 eggs (use duck eggs for a richer treat)
- ½ cup coconut palm sugar
- ¼ teaspoon pure stevia extract (or ¼ cup more coconut sugar)
- 1 cup chopped almonds
- 1 cup dark chocolate chips
- Preheat oven to 350°F. Grease a 11x7 glass baking dish with butter or coconut oil.
- In a sauce pan, melt coconut oil over low and stir in peanut butter and coconut butter until well combined.
- Remove from heat and stir in vanilla, baking soda and salt. Add eggs, coconut palm sugar, and stevia, and mix well.
- Stir in chopped almonds and chocolate chips, and spread evenly into prepared baking dish.
- Bake for 20 to 30 minutes, until done. Cool, cover and refrigerate overnight. The magic happens when it's chilled and fudgy.
Nothing says “I love you” like a homemade dessert.
These Fudgy Chocolate Chip Peanut Butter Bars are perfect to bring to your special someone on Valentine’s Day, or enjoy as a post-workout treat.
This recipe comes together quick and uses ingredients you probably already have.
If you’re looking for a homemade Valentine’s Day Dinner to go along with this decadent dessert, check out our Chicken Parmesan recipe. It’s one of our all time favorites for special occasions.
We hope you enjoy. And tell your sweetheart we said Happy Valentine’s Day!
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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.
Yes! I’m glad you tried them and you’re loving the recipe. They don’t last long in our house either.
this sounds really good but won’t eating this make me fat?
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.
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!
Jessika — thank you so much for this question. We experimented with this recipe again, and found the homemade carob chips don’t hold up well in the oven. The recipe has been updated to use chocolate chips instead. Thank you for your comment. You rock!
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!
thanks!
Thank you for the kind words. It’s really wonderful to hear you’re enjoying the recipes, Tricia. Peanuts are high in Omega 6 fatty acids, so they’re best in moderation. But a treat like this or homemade flourless peanut butter cookies (page 253 in The Wild Diet) can be a tasty way to indulge.
I’m clearly a few years behind here–the list of ingredients says “baking powder” but in the directions it says “baking soda” I sort of split the difference and hoped for the best…I just put my batch in the oven. The batter tasted great! (Yes, I grew up licking the spoons used to mix batter containing raw eggs and a few decades later I still do…)
Oops, meant to say baking soda (but baking powder works, too). Thank you for catching that — we updated the recipe to say baking soda. I’m happy to hear you enjoy a bit of batter. 🙂
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