I stumbled upon this 5 ingredient recipe when one of my client’s confessed their Reese’s peanut butter cup obsession to me.  I wanted to give them a healthier alternative to a food they had difficulty letting go of.

Online I found a handful of homemade peanut butter chip recipes that required coconut oil with confectioners sugar as the sweetener, which is highly processed.  I loved the idea of applying raw coconut oil for the health benefits, but wanted to use a natural liquid sweetener such as honey or maple syrup.  With the help of chocolatecovderedkatie.com, I found a recipe using powdered peanut butter— something I’ve seen in grocery stores, but neglected to experiment with.  Simply put, it is comprised of dehydrated (or defatted) peanuts that are finely ground into powder. We are replacing the removed fat with coconut oil which is much more abundant in nutrients than peanut oil.  Powdered peanut butter is easily found at any grocery store, or you can always get it online.

prep time: 10 mins
freezer time: 20 mins
serving size: 10+

1/2 cup coconut oil
1 cup peanut butter powder
2 tablespoons maple syrup
1 oz (or 1/3 of a bar) dark chocolate of at least 70% or more
sea salt to taste

Set up a double boiler for melting the chocolate, by bringing a medium saucepan to a simmer.  In the meantime, oil or spray a pyrex glass dish to prevent sticking.  Slightly warm the coconut oil if solid, and combine with peanut butter powder and maple syrup in a small bowl.  Once ingredients are fully incorporated, distribute evenly into greased pyrex dish.

Melt the chocolate by placing it in a smaller saucepan that can fit into the medium saucepan of simmering water.  Once the chocolate is melted, quickly remove it and spoon over the peanut butter mixture, using whatever design of choice.  Sprinkle a pinch of sea salt over the chocolate design.  Place the glass dish in the freezer for 20 minutes.  When the bark is fully cooled, pierce it with a knife, causing it to break into different size shapes.


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