Mini-batch Chocolate Pb & J Bars

Here’s a simple peanut butter and jelly treat you can keep in your freezer for when that craving hits!

Bonus is the chocolate because chocolate and peanut butter, no further wordage required.

You need only a few simple ingredients and no jam, just good ole fruit! But if you have some jam on hand you can also just use that and they will be even sweeter and (beware) more addictive.

Let me know if you give these a try!

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Mini-batch Chocolate PB & J Bars

Prep Time10 minutes mins

Freeze Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: chocolate, easy recipes, low sugar, no-bake, pb&j, peanut butter, peanut butter and jelly, plant-based, protein bars, protein bites, skinny, small-batch, vegan

Servings: 6 bars

Calories: 96kcal

Equipment

• small loaf pan or muffin pan

Ingredients

Peanut butter protein layer

• 1/4 cup peanut butter powder (30 g)
• 2 tbsp vanilla protein powder (15 g) plant-based if desired
• 1 tbsp coconut flour (7 g) oat flour might work as well
• 1 tbsp maple syrup (21 g)
• Pinch of salt
• About 2 tbsp water (30 g)

Jelly layer

• 1/4 cup raspberries (35 g) I use frozen, you could sub some other berry (or even jam) but I haven't tried
• 1 tsp chia seeds (4 g)

Chocolate coating layer

• 1/4 cup chocolate chips (45 g)
• 1 tsp coconut oil (5 g)

Instructions

• Line a small loaf pan with parchment with overhangs (or use a muffin pan and muffin liners, paper or silicone).
• In a small bowl add raspberries and microwave in short increments and mash until you get raspberry puree. Add chia seeds, let it thicken and set.
• In a medium bowl add all the protein layer ingredients except water. Add enough water to make a bar dough (similar to cookie dough, not too wet or sticky. If it gets too wet, add more dry ingredients).
• Press this into the pan, or a muffin pan. Freeze or refrigerate to set.
• When the raspberry layer thickens (should be about now, takes 5-10 minutes), spread this over your bars as well and freeze to set completely, about 1 hour at least.
• Get bars out of the freezer and slice into 6 pieces. Put back in the freezer while preparing your chocolate coating.
• In a small bowl add chocolate and coconut oil, melt in the microwave in 30 sec increments, stirring in between.
• Using two forks dip each bar into the chocolate and put on a piece of parchment paper, freeze or refrigerate to set.
• Thaw for a few minutes before enjoying, keep your bars frozen or refrigerated!

Notes

• Here’s a link to the mini loaf pans I like to use.

Nutrition

Serving: 1 bar | Calories: 96kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 58mg | Potassium: 37mg | Fiber: 2g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.2mg