Chocolate chip peanut butter slice
A healthy combination of chocolate and peanut butter – gluten, dairy, egg and refined sugar-free.
Back to my normal combination of chocolate and peanut butter. Because really, you can never have too much of this combination. Well, maybe you can (just ask my stomach …!). This chocolate chip peanut butter slice is so yummy, when I brought them to work, one of the guys had about 4 of them. And the amazement and astonishment on people’s faces when I mentioned they are gluten-free, dairy-free, egg-free and refined sugar free? Well, you just have to try them and see for yourselves just how good they are.
In the recipe, it calls for any type of flour – obviously I chose a gluten-free flour, but I have made it with almond, oat and garbanzo flour and it turns out superb every time. I mean EVERY time. Can you tell I’m excited about this recipe?
Originally this came from Chocolate Covered Katie’s website so you know they have to be good! No, sorry, scratch that. They are GREAT!
- 1/4 cup applesauce
- 1 cup chunky peanut butter
- 1 tsp vanilla extract
- 1 1/2 tsp baking soda
- 1/4 cup flour (almond, oat, garbanzo)
- 2/3 cup coconut sugar
- 1/4 cup dairy-free chocolate chips
- (2 tbs almond milk)
- Preheat oven to 350F and prepare an 8" baking pan with parchment paper, set aside.
- In a mixing bowl, combine the peanut butter, applesauce and vanilla.
- In a separate mixing bowl, stir together the baking soda, flour, sugar and chocolate chips.
- Pour the dry ingredients into the wet and keep stirring. If needed, slowly add in the almond milk until the texture is gooey like cookie dough.
- Transfer the batter into the prepared pan and smooth down evenly.
- Bake 10 minutes. The top will look set, but they will still be undercooked underneath. Leave to cool for at least 20 minutes before trying to slice into bars.