Desserts, Gluten Free, Snacks

Peanut Butter Bars


Here it goes the first post on this brand spanking new blog. Finally able to lay down a fresh new recipe for ya. I’m writing this while I drink a matcha latte with almond milk and little bit ghee,(which is clarified butter). It’s 9:27 pm, drinking caffeine may not be a good thing, but it’s Saturday, but you only live ONCE , right? I enjoy living on the ‘wild side’ once in awhile.How about you? Am I crazy? Nah, I’m really not boring…or, maybe I am?

Any who thank you for checking out my page, I can’t tell you how much it means to me to finally be able to share my recipes on one designated spot for ya’ll. It seems like this has been a constant work in progress, but sometimes thats just how things are. I started this page with the intentions of being able to share my creations, projects, and healthy living tips with you. I’m still trying to figure out how this crazy wordpress website works. I’m no coding genius so it’s taking some time, but its always fun to learn something new. I owe a good deal of thanks to the Google engine search as well as WordPress Plugins. They’ve helped this sista out more than once.

Anyways  I thought I’d share with you a really simple recipe for peanut butter bars.( Which won’t take us very long).  I’ve been looking forward to sharing this with you, so here it is FINALLY.  These are really simple to make and wicked delicious. I guarantee  you’ll be ready to make a second batch as soon as you finish the first( which didn’t take us very long). Are you ready? Lets get messy in the kitchen!


Peanut Butter Bars
Yields 10
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Cook Time
45 min
Cook Time
45 min
  1. 1 cup of Almond Flour
  2. 1/3 cup of Purely Elizabeth original ancient grain granola (ground into a flour, using a coffee grinder.) You can also use another granola if you'd prefer or add more almond flour.
  3. 1/2 cup of coconut flakes
  4. 1 cup of natural peanut butter
  5. 1 teaspoon of vanilla
  6. 2 tablespoons of coconut oil
  7. (optional add ins 1 tablespoon of Chia seeds or 1 tablespoon of flaxmeal)
  8. 3-4 Tablespoons of raw honey. If vegan use agave or maple syrup
Chocolate topping
  1. 1 cup of dark chocolate chips ( I used Equal Exchange)
  2. 2 tablespoons of coconut oil
  3. 1 teaspoon of vanilla
  1. Prepare an 8x8 pan by lining it with parchment paper.
  2. For the peanut butter crust: combine almond flour, Purely Elizabeth granola flour, and coconut flakes into a bowl. Heat up the honey, peanut butter, and coconut oil in a small pan. Mix well. Then add the mixture in with the dry ingredients. Pour the mixture into the pan and pat the crust down using a spatula to get everything flat and even.
  3. Now it's time to get the chocolate topping ready. Using a double boiler method add the chocolate chips and coconut oil into the pan. mix well. Add the vanilla at the end and mix in. Now pour the topping over the crust. Place pan in the freezer for about 35-40 minutes. Remove from freezer and let sit for about 10-15 then cut. I made the mistake of pulling these out of the freezer and cutting them immediately. They started to fall apart. If you don't mind then cut right away, if you'd like nice squares then I suggest waiting it out. Worth the wait.
  1. Let me know if you have any questions. Please feel free to contact me!
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