Hey everyone, I hope you had a safe and family-filled Easter weekend (assuming your religious beliefs align with Easter).
Today I wanted to share a dessert recipe that’s like crack to anyone who loves the combo of chocolate and peanut butter: Gluten Free Coconut Peanut Butter Squares. Exercising and eating healthy is all fine and good, but sometimes you need to eat something that’s a guilty pleasure.
There’s a ton of peanut butter dessert recipes out there, but I have a couple variations in my recipe that makes it a little unique. To make it gluten free, I like to use Schar gluten free Honeygrams. They have a great texture and go well with the sweet dessert. I also like to use a fresh ground peanut butter. It makes the dessert a less sweet, and you can taste the peanuts better when there’s only one ingredient in the butter. I also love to use a blend of coconut oil and butter. Neither are the healthiest fats, but I like to use coconut oil in some cooking and desserts to diversify the types of unsaturated fats.
I hope you enjoy this recipe!
- 1 box Schar gluten free honeygrams
- 3/4 cup unsalted butter, melted
- 1/4 cup coconut oil, melted
- 1 3/4 cup powdered sugar
- 1 cup fresh ground peanut butter
- 1 1/2 cup milk chocolate chips
- 2 tbsp fresh ground peanut butter
- Grind the honeygrams into crumbs using a food processor.
- Add the butter, oil, sugar, and 1 cup peanut butter into a medium bowl with the crumbs. Mix until well combined.
- Press the peanut butter mix into the bottom of a 9x13 pan.
- Microwave the chocolate chips ant 50% power in 30 second intervals, periodically stirring until melted and smooth.
- Mix the 2 tbsp peanut butter into the chocolate until it is well blended.
- Spread the chocolate over the peanut butter layer until evenly distributed. Refrigerate for an hour before cutting into squares.