These decadent peanut butter chocolate chip bars make for one healthy dessert! They don’t use any flour, dairy or oils, and have a light, tender, fluffy and cake-like texture!
Remember those flourless cashew butter bars that I shared a little while ago? Well, I’ve been obsessed ever since and have been trying my hand at different creations using that formula as my base.
I’ve tried them with a bunch of different nut butters, with different fruits and man oh man, they come out perfect every single time.
Although I must admit, today’s flavor makes my heart skip a beat. These peanut butter chocolate chip bars are what dreams are made of, friends. They’re light and tender, with full on peanut butter flavor, melty chocolate chips and the subtle hint of banana. They’re pretty much the ultimate after dinner treat!
If you have yet to make the flourless cashew butter bars, let me just give you a little warning. You will be shocked that a bar with this few ingredients can have this insane of a texture. I swear, it’s like nothing I’ve tasted.
They’re soft and pillowy, kind of like a cake, but have a little spring to them which helps them hold up well. You don’t have to worry about these crumbling apart on your when they’re in your bag. They’re sturdy and pack in so much flavor with every bite.
And did I mention they require just one bowl and only 8 ingredients? YUP!
So let’s get down to the nitty-gritty shall we?
The base of these little bars is peanut butter (duh), as well as mashed banana and eggs. The banana helps give them some natural sweetness and softness, while the eggs help make them light and airy. For those of you who are egg-free, you could try with a flax egg, but you definitely won’t get the same texture.
And while these don’t use any added oil, they still do have some fat in them (from the peanut butter). But honestly, it’s the good-for-you kind of fat and it also increases the protein, so I’d say forgettaboutit 😉
And when it comes to substitutions, these are pretty forgiving.
- Peanut allergy? Use any sort of nut/seed butter works
- Banana allergy? Use applesauce or mango puree
- Egg allergy? Try a flaxseed egg, although I can’t guarantee results
But if you’ve got zero allergies you’re working with, definitely make them like this. Peanut butter + chocolate chips + bananas turned into bars? Heavenly.
Bonus? These can also certainly be enjoyed for breakfast!
If you’re looking to go super healthy, I’d skip the chocolate chips, but if you’re a little more lenient with your morning meal, bring on the chocolate! Personally, I can never say no to a chocolate-filled breakfast treat!
Flourless Peanut Butter Chocolate Chip Bars
Preheat the oven to 350ºF and line a 9×9 baking pan with parchment paper.
In a large mixing bowl, combine the cashew butter, coconut sugar, banana, eggs, baking soda, cinnamon and salt, and stir well to create a smooth, runny batter. Fold in the chocolate chips.
Pour the batter into the baking pan and bake the bars for about 20 – 24 minutes, until the top is firm and lightly golden. Cool completely before slicing and serving. Store leftovers in an airtight container in the fridge for up to 1 week.
|Amount Per Serving||As Served|
Calories from fat
% Daily Value
|Total Fat 9.7||15%|
|Dietary Fiber 1.2||5%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|
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