Coconut Peanut Butter Bars

 

I feel like a large proportion of desserts marketed as low-sugar or PCOS-friendly end up being bars. I made chocolate coconut cream bars and was quite disappointed. I was expecting something along the lines of haupia pie squares or Nanaimo bars, but the result has an unappealing texture and was quite bland.

But then these coconut peanut butter bars were more up my alley. They are also gluten-free and vegan (assuming you use maple syrup instead of honey).

For the bars
2 cups rolled oats
2/3 cup unsweetened shredded coconut
½ cup almond flour
1 cup natural peanut butter
1 tsp. vanilla extract
¼ cup maple syrup or honey
1 Tbsp. coconut oil

For the topping
½ cup dark chocolate chips
1 Tbsp. coconut oil

In a large bowl, mix all of the bar ingredients. The consistency should be damp and sticking together. Press the mixture into an 8” square dish. Try to make an even layer.

Melt the chocolate and coconut oil on the stove top (a double-boiler is my favorite method) or in the microwave.

Spread over bars. Cover and chill in the refrigerator for at least 2 hours.

Cut into 12 bars. Refrigerate in an airtight container for up to 1 week.