Say hello to these Raspberry Peanut Butter Triple Layer Chocolate Bars! They are literally everything you could want in a bar – sweet, salty, fruity, peanut buttery and topped with chocolate!
Not to mention they’re gluten free, dairy free, vegan, & blood sugar friendly! They make for a perfect sweet snack and will satisfy any sweet tooth!
Another great part about these bars is they are SO simple to make – despite sounding complex as a triple layer dessert.
All you need to make these bars is:
- Peanut butter
- Maple syrup
- Almond flour
- Sea salt
- Raspberries (fresh not frozen)
- Chocolate
- Almond milk (or another milk to melt the chocolate with)
THAT’S IT!
I especially love making these bars around Valentine’s Day because they feel so perfectly festive to me. However, with that being said, they are also great in the summer when raspberries are local and in season. You really can make these bars any time of year and will NOT be disappointed!
Ingredients:
BASE LAYER:
- 1 cup smooth all natural peanut butter
- 3/4 cup almond flour
- 1/4 cup maple syrup
- 1/2 tsp. sea salt (or a 1/4 tsp if PB is already salted)
MIDDLE LAYER:
- 1 clam shell fresh raspberries, loosley chopped (yes, sorry I know they’re $10 but I promise it’s worth it)
TOP LAYER:
- 1 and 1/2 cups chocolate semi sweet chips
- 4-5 Tbsp. almond milk
Instructions:
- Pre-heat oven to 325 F
- Place peanut butter, almond flour, sea salt, and maple syrup into a large mixing bowl. Beat with a hand mixer until well incorporated (this shouldn’t take long)
- Press this base layer into an 5×9 pan and bake for approx. 12 mins. You want the edges to just start appearing to be golden brown
- Half your raspberries (don’t chop more than this or they will mush) and then place on top of base layer once finished in the oven
- Melt your chocolate: place in a double boiler, or in a small pot. Slowly add almond milk Tbsp. by Tbsp. continuously stirring to ensure it does not burn! Melt until no clumps are left
- Then pour melted chocolate on top of raspberry layer
- IMMEDIATELY put in freezer – allow to set for a minimum of 2 hours. Once the chocolate has hardened, remove and cut into squares. These bars are best enjoyed right away or stored in the freezer and then removed 20ish mins before you’re ready to eat
