Regal Chocolate Peanut Butter Squares

My dd15 created this gluten/grain-free dessert.  A nice thing about having gotten my kids involved in the kitchen at a young age is that they’re now really good cooks, and particularly dd15 and dd13 are comfortable adapting recipes to fit our nutritional approach, as well as making up their own recipes.  Despite having common ingredients of chocolate and peanut butter, it’s totally different from my peanut butter cup recipe.  This is more like a cake.

Regal Chocolate Peanut Butter Squares

  • 2/3 c. coconut oil
  • 3/4 c. honey (or 1 c. organic sucanat)
  • 1 c. peanut butter (can substitute any nut butter of your choice)
  • 4 eggs
  • 1 T. vanilla
  • 2 c. almond flour
  • 2 t. baking powder
  • 1/2 t. sea salt
  • 6 -12 oz. semi sweet chocolate chips (you can make these yourself by making a batch of healthy chocolate, pour it in a very thin layer, refrigerate until hard, then break into chocolate chip sized chunks)

Cream the coconut oil with honey and peanut butter.  Mix in eggs and vanilla.  Stir in almond flour, baking powder, and salt.  Pour into a well-greased or lined 9 x 13 pan.  If you want thinner squares, pour onto a cookie sheet instead.  Sprinkle the chocolate chips on top.   Put into 400 degree oven for five minutes, then take out and use a knife to swirl the chocolate through the batter.

Lower the heat to 350 degrees and then bake for 30 more minutes.  Cut while warm into small squares (this makes enough for 30 – 40 small squares, less if you cut the pieces bigger).  This is a deliciously rich and decadent dessert!

(This post is part of Slightly Indulgent Tuesday and Real Food Wednesday.)


7 thoughts on “Regal Chocolate Peanut Butter Squares

  1. delicous! i just made these today and the whole family loves them! i substituted apple sauce for coconut oil (love using coconut oil but not crazy about the taste- i use a bissle at a time…) and subbed brown rice syrup for the honey. these have become the new family treat. thanks so much!

    1. I’m so glad you liked them! I also don’t care for the coconut flavor when I bake, which is why I use expeller pressed. Applesauce sounds like a great idea, too!

  2. I love your healthy chocolate but have a problems when I cook it….I’ve made the “chips” with it before and when they cooked in my muffins they got hard and then crumbly and fell apart in your mouth, kindof burnt and nothing like a melted chocolate chip! Any suggestions? Thanks!

    1. Ari, I’ve actually only used my healthy chocolate recipe as a candy type confection – so far in my peanut butter cups and alone as a chocolate substitute. I offered it as an idea here for those who might prefer not to use store bought chips (which is what I did), and based on your feedback it seems that it would be better not to use it in this way. I’d thought it would work well as chips but didn’t consider the affect a second heating might have on them. Thank you for sharing your experience!

  3. i’m making these now… do you make your own almond flour or did you get store bought? i soaked and dehydrated the almonds first then made them into a flour in my food processor. but the consistency is very different than store bought and i wonder how much it will affect the outcome. we made the healthy chocolate and it’s a hit in my home. my kids would rather have your version than the store bought choc chips. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

WP-SpamFree by Pole Position Marketing