1/3cupunsweetened shredded coconut can substitute with crispy rice cereal
For the Chocolate Layer:
3ounces85% dark chocolate, choppedOR no sugar dark chocolate chips
Coarse sea salt for sprinkling on top
Line an 8x8 inch pan with parchment paper and set aside.
Melt peanut butter, honey and coconut oil in a large saucepan over very low heat.
Whisk until smooth and combined and allow to thicken and bubble for 1-2 minutes, while continuously stirring. Remove from heat. Stir in vanilla, cinnamon and salt until smooth. Fold in oats, nuts, flax seeds and shredded coconut.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Make the chocolate layer:
Add 3 ounces of dark chocolate to a small saucepan and melt until completely smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.
Place the pan in the freezer (or fridge) until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars.
Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
Peanut Butter and Chocolate Granola Bars
Amount Per Serving (1 g)
Calories 294Calories from Fat 144
% Daily Value*
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.