I’m pretty sure that most of the world’s population would agree with me when I say Chocolate and Peanut Butter is the BEST COMBINATION EVEERRRRR!!! Am I right or am I right?? So Obviously I had to come up with another recipe that combines these 2 lovely things!!
In this recipe it say to whip the heavy whipping cream like this. Welllll…if you already have some of my Quick, Easy, Keto, Low-Carb Cool Whip (BONUS) in the fridge…that will work and save you a couple minutes!! (Yeah I linked a fridge because I love them and what they contain!!)
I was pretty tempted to just eat from this bowl with my finger at this point…but I decided for your sakes, and the sake of this recipe to keep my hands to myself.
Honestly I just mixed the crust ingredients right in my pyrex dish. Hey it saves on dishes, and anything that saves on dishes is finnnneee with me!!! Also can I just say that PBFit is BOMB!! With is you can add Peanut Butter to literally ANYTHING!!! (You can click on the PBFit link if you wanna get come and try it out or restock)
This was the first time I used Coconut milk in a recipe, and I was really please with how it turned out!! So SMOOTH!!
I know I always say this but, would you just look at that TEXTURE?!?!?!
Chocolate Peanut Butter Bars
Ingredients
Topping
- 1 13.5 oz. Can of Goya Coconut milk (Stirred)
- 2 tbsp cocoa
- 2 doonks Pure Stevia (OR 2 tbsp preferred sweetener)
- 1 cup Heavy Whipping Cream
Crust
- 1 cup Almond Flour
- 1/4 cup PBFit powder
- 3-4 tbsp Melted Butter
Instructions
- Mix the Coconut Milk, Cocoa, and desired sweetener together and set aside.
- Whip the heavy whipping cream until stiff peaks form.
- Mix the Coconut mixture and the whipped cream together and set aside.
- Mix the Almond Flour, melted butter, and PBFit flour and press into an 8x8 baking dish.
- Bake on 350 F for 10 minutes (optional)
- Pour the chocolate mixture over the crust and refrigerate until set.
- Slice and ENJOY!!!
Notes