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Recipe and pictures updated 1/20/16.
Need a make-ahead snack option? These easy snack bars with the classic pairing of chocolate and peanut butter might just be your ticket! They have all the flavor of no bake cookies, but no cooking is required and no cookie-scooping is necessary.
I was recently on vacation with family for a week, and I knew I wanted some on plan snacks to take along. These worked great; I kept them in a refrigerator cooler (although I do like them better frozen) for times of emergency. If you need some other snacky ideas, here are some great options:
Trim Healthy Mamas (click here to find out more about the plan and see the products I love to use), I know some of you will raise an eyebrow at the oats included in an S recipe (low carb). According to my calculations there are 4.4 net carbs per serving from the oats, which is well within the recommendation of 10 net carbs or less for an S meal. Yes, we try to keep S and E ingredients (fats and carbs) separate, but sometimes it’s OK to use a little of an ingredient from a different fuel so long as you keep your portions in check. This is done a few times throughout the book, one of the most popular recipes demonstrating this being the Special Agent Brownie Cake which uses beans in an S setting.
I included the oats in this recipe because I wanted the traditional texture they offer (like a no bake cookie).
Question of the day: have you ever had a no bake cookie? They’re a family tradition at my house.
You can find this recipe in my cookbook, Necessary Food.
- 1 cup natural peanut butter, as creamy as possible
- ½ cup coconut oil (use refined if you don't want a coconut flavor)
- 1½ cups old-fashioned oats (see note below for the carb counts)(use gluten free oats if necessary)
- 1 cup finely shredded low-fat coconut flakes (I used the Let's Do Organic brand that I find at my local grocery store; regular unsweetened coconut flakes will probably make these bars crumbly, but you may be able to process them a little to help things stick together better.)
- 6 T Briana's Baking Mix
- ¼ cup cocoa powder
- 5 tsp. THM Super Sweet Blend (or more to taste)
- ½ cup water
- Chopped nuts and Lily's Stevia-Sweetened Chocolate Chips, optional
- Melt the coconut oil and peanut butter together. If your natural peanut butter is stiff, you'll probably need to add a little extra coconut oil. Whisk the melted ingredients together, then add all the other ingredients. Use your hands to smash everything together until well-combined. If the dough is crumbly and not moldable, add a little extra water, a tablespoon at a time. Taste the dough and add more granulated sweetener if desired. Press the dough into a 9x13" pan, slice into 15 pieces with a knife, then freeze. Once the bars are frozen you can take them out of the pan and either individually wrap them or just transfer them to a freezer safe container. I like these best stored in the freezer, but a refrigerator could work as well (they're still eatable when frozen).
Briana’s Baking Mix
- Finely Shredded Coconut Flakes
- Sugar-free Chocolate Chips
- THM Super Sweet Blend, as well as other great products, can be purchased from the Trim Healthy Mama online store.
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