Chocolate Coconut Peanut Butter Bars

Recipe modled off of @americasgfsweetheart recipe 




2/3 cup gluten free flour blend (Bob’s Red Mill)- you can also use granola + some coconut flour for a more crunchy crust 

1/4 tsp salt

1/3 cup unrefined coconut oil

3 tbsp pure, organic maple syrup (optional)


1/2 cup creamy peanut butter (Whole Foods 365 unsweetened and unsalted)

A little bit less than 1/3 cup pure, organic maple syrup or manuka honey 

1/3 cup unrefined coconut oil

1 1/2 cups unsweetened coconut flakes

1/2 cup Lily’s dark chocolate chips

1/4 tsp salt

1 tsp vanilla


  1. Preheat the oven to 350 degrees F
  2. Toast the coconut in a little bit of coconut oil on the stove. Stir to ensure they don’t burn. Set aside.
  3. Line a bread pan with parchment paper and then grease with coconut oil.
  4. For the crust: In a bowl, combine the gluten free flour blend and salt.
  5. Add the maple syrup and coconut oil and mix until it forms a dough.
  6. Press the dough into the prepared pan.
  7. Bake for approximately 20 minutes, until the edges are golden brown.
  8. Let completely cool.
  9. For the filling: combine the peanut butter, maple syrup, coconut oil, vanilla and salt in a small pan. Heat until everything is melted and mixed together.
  10. Add in the toasted coconut.
  11. Pour the mixture over the crust and then let cool in the refrigerator until it is hardened. This takes approximately 30 minutes. Can expedite the process by putting it in the freezer. IMG_4178
  12. Once completely cooled, cut into squares.IMG_4181
  13. Melt the dark chocolate chips on the stove.
  14. Dip the bottom of the squares into the chocolate and place on a cookie sheet lined with parchment paper. Drizzle chocolate on top as well if desired. Chill again until the chocolate is hardened.IMG_4198
  15. ENJOY! These are seriously amazing.


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