Written by Lauren Curl-Ferrell on December 7, 2021.
Say Hello To My Little Gooey Friend!
Now this is a treat. It's a reallllllyyy good treat.
After I made these my husband took one bite and said "Oh these are dangerous."
I smiled and said "well not quite, they're a healthier version of a treat, so dive in!."
I should've smiled and nodded yes so that I could've eaten these all myself. But, treats are meant to be shared. At least I pretend they are in my home until I hide them for myself.
I'm always on the look out for a dessert like treat that I can make into a healthier version. Especially since I've been on my health journey. Being able to eat the foods I like has been really helpful for my health plan.
When I found a recipe for chocolate/peanut butter bars, I saved it and immediately knew what I needed to do next. Make it simpler, make it healthier.
Made with the addition of protein to keep you fuller longer.
One way I know that I can make things healthier is with the addition of a protein powder that contains digestive enzymes, pre, and probiotics.
Big fan of using the NB Pure x Earthy Andy Plant Powered Protein. It's low in carbs, sugar, has 20g of protein, and made with all the things I listed above.
It's like good digestion in a can.
You can use regular creamy peanut butter, or any creamy nut/sun butter. I've used regular PB and also a healthy alternative and they've both done the job.
Also, the recipe calls for powdered sugar. I use a brand called Lakanto which makes lower sugar powdered sugar.
I wish I could make this sugar free, but I'm just not quite ready to give up the sweet factor in the whip of this. So that's my healthy alternative and I'm sticking with it.
The rest of the ingredients are on my normal "healthy ingredients" list. Let's carry on.
Makes about 9 bars
Cooking Time: 5-10 minutes
Chill Time: 1 hour
Bottom Chocolate Layer:
- 1 cup Gluten Free Oat Flour
- 2 Scoops of NB Pure x Earthy Andy Plant Powered Protein
- 2 tbsp. cocoa powder
- 1/2 cup of creamy nut butter
- 2-3 tbsp maple syrup
- 1 tsp vanilla
- 2 tbsp melted coconut oil
- 1/2 tsp. salt (if needed)
Peanut Butter Whip Layer:
- 1 cup of Lakanto Powdered Sugar for lower sugar (you can use regular powdered sugar if you'd like)
- 1/4 cup of vegan softened butter (regular butter will do if you're not vegan!)
- 1/4 cup of creamy nut butter
- 1/2 tsp. vanilla
- 2 tbsp. of unsweetened almond milk
Step By Step:
- Begin with the bottom layer first.
- In a medium sized bowl, whisk cocoa powder and melted coconut oil until it is a smooth consistency.
- Next add in the peanut butter or nut butter of your choice. Make sure you're using something creamy.
- In the same bowl, add in the vanilla and maple syrup.
- Whisk those ingredients together.
- Add in the protein powder, oat flour and salt next.
- Mix using your hands to make a soft dough.
- Place the dough and press it into a 7x5", or 8x8" pan depending on how thick you want your bars.
- Refrigerate this chocolate layer for about 30 minutes to an hour.
- Next, make the nut butter whip layer.
- Ina medium sized mixing bowl, beat or use a whisk to to mix the vanilla and butter until it's nice and soft.
- Add in your whip layer amount of peanut butter and continue to whisk or beat it smooth.
- Slowly add in your powdered sugar.
- Add in 1 tablespoon of the milk at a time.
- Continue to whisk or use a spatula at this point.
- Once it's nice and creamy, spread it evenly on the chocolate cookie bottom and top with chocolate chips and/or sprinkles.
- Refrigerate for another hour before cutting into.