Copycat Peanut Butter Chocolate Chip Perfect Bars (Dairy Free)
Dark chocolate chip peanut butter Perfect Bars are a personal favorite so when I came across this recipe on Be Well By Kelly’s instagram page I had to try them out. I added some Hu Kitchen no added sugar chocolate chips and went with the paper lined cupcake tin version to make a grab and go snack. They are so easy to make and have become my family’s new favorite snack. My daughter loves to pair these with veggies for a snack before dance class.
Ingredients
1 scoop Be Well By Kelly Leveque vanilla protein powder
1 cup organic almond flour (fine ground is ideal)
¼ tsp salt
½ cup organic creamy peanut butter
3 tbsp organic raw honey
1 tsp organic vanilla extract
1 tbsp organic coconut oil (melted)
Hu Kitchen organic no added sugar chocolate chips (5 per cup)
Mix the dry ingredients (except chocolate chips) together in a medium bowl and set aside.
In a separate small bowl, whisk the peanut butter, honey, vanilla, and melted coconut oil until smooth. Add wet ingredients to the dry and mix well to combine. Firmly press the batter into lined cupcake tins, bar molds, or 9x9 pan and top with chocolate chips.
Refrigerate for at least an hour and keep stored in the fridge.
Makes about 9-10 cupcake size cups (my favorite option).
Notes:
The key to getting the perfect texture bars is to make sure you have really creamy peanut butter and your honey is nice and smooth with no crystalization. You can try warming the mixture on the stove or in the microwave if it doesn’t seem creamy enough.
My go to brands for this recipe:
Be Well By Kelly vanilla protein powder
Anthony’s Organic Blanched Almond Flour (extra fine)
Hu Kitchen organic no added sugar chocolate chips
Whole Foods Market Creamy Organic Peanut Butter (Unsweetened & no salt)
Spectrum Organic Virgin Coconut Oil - Unrefined
