Grain Free and Paleo
Grain-Free Peanut Butter Chocolate Bars with Flaky Sea Salt
These decadent bars combine the creamy richness of natural peanut butter with a dense, almond-flour base, finished with a luscious dark chocolate ganache. They offer a satisfyingly chewy texture and a deep, nutty flavor that makes them a crowd-favorite at any table.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 16
- Level
- Easy
- Per serving
- 235 kcal
Method
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
In a large mixing bowl, combine the peanut butter, maple syrup, egg, and vanilla extract. Whisk vigorously until the mixture is completely smooth and emulsified.
Add the almond flour, baking soda, and fine sea salt to the wet ingredients. Stir with a sturdy spatula until a thick, uniform dough forms.
Transfer the dough to the prepared baking pan. Using damp fingers or a lightly oiled spatula, press the dough firmly and evenly into the corners of the pan.
Bake for 18 to 20 minutes, or until the edges are lightly golden and the center feels set to the touch. Remove from the oven and allow the base to cool completely in the pan.
Once the base is cool, prepare the topping. In a small heat-proof bowl set over a pot of simmering water (a double boiler), melt the dark chocolate chips and coconut oil together, stirring until glossy and smooth.
Pour the melted chocolate over the cooled peanut butter base. Spread it into an even layer using an offset spatula. While the chocolate is still wet, sprinkle the flaky sea salt across the top.
Place the pan in the refrigerator for at least 30 to 45 minutes to allow the chocolate to firm up. Lift the bars out using the parchment overhang and slice into 16 squares with a sharp knife.
Notes
Use 'drippy' natural peanut butter (the kind that is just peanuts and salt) for the most consistent texture; if your peanut butter is very stiff, the bars may be a bit dry.
For a dairy-free variation, ensure your dark chocolate chips are certified vegan.
To get clean slices, run your knife under hot water and wipe it dry between each cut through the chocolate layer.
If you prefer a thicker chocolate layer, increase the chocolate chips to 1.5 cups and the coconut oil to 1.5 tablespoons.
