A healthier peanut butter bar recipe with no dairy or flour!
I recently was asked to remove all dairy from my diet to see if that helps my nursing little guy's reflux. There are forms of milk in just about everything it seems! I have altered my favorite peanut butter bar recipe to be completely dairy free - providing me with a delicious treat I can actually indulge in!
Aside from being dairy free, these peanut butter bars are flourless and gluten-free. Plus, I've added collagen for a natural boost of protein - your hair, skin and nails will approve!
They base is mainly made from dairy-free butter, natural peanut butter, butter, PB Fit and powdered Swerve/monk fruit-erythritol powdered blend. The chocolate glaze is simply made from melting down Nestle Tollhouse Allergen-Free Dark Chocolate Chips with avocado oil butter (or some other plant-based butter). No joke - these are just as satisfying as a full-sugar peanut butter cup, or a fully-loaded peanut butter bar - but they are a way better choice for your health!
Dairy-Free Peanut Butter Bars (makes 16 bars)
Ingredients
Base:
3/4 c avocado oil butter, melted (or some other plant-based butter)
3/4 c natural creamy peanut butter, warmed up (I used Adams Natural Creamy)
1/2 c powdered Swerve or powdered monk fruit/erythritol blend
2 c PB Fit powder
3 scoops unflavored Orgain Collagen Peptides powder (or 6 Tbsp of your preferred unflavored collagen)
1/4 tsp salt
1 tsp vanilla
Topping:
1/2 c Nestle Tollhouse Allergen-Free Dark Chocolate Chips
2 Tbsp avocado oil butter (or other plant-based butter)
Sea salt for garnish
Combine melted plant butter, warmed peanut butter, powdered sweetener, PB Fit, collagen peptide powder, salt and vanilla in standing mixer/mixing bowl. Mix until well combined. Should resemble a dough-like texture.
Line an 8x8 baking pan with parchment paper.
Press the dough mixture evenly across the bottom of the pan.
Set up a double boiler on your stove - filling a pan with water, and placing a bowl over the top to absorb the heat. Turn stove top on to medium heat.
Add the chocolate chips and plant butter to your bowl, and stir until melted.
Pour over your peanut butter base that has been pressed into your baking dish. Spread evenly and lightly garnish with sea salt.
Refrigerate for an hour, and then cut into 16 bars.
Transfer to an air tight container and ENJOY!
Total carb and protein breakdown: 1 bar = 16 carbs, 13 grams of protein
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