These decadent peanut butter chocolate chip bars make for one healthy dessert! They don't use any flour, dairy or oils, and have a light, tender, fluffy and cake-like texture!
Remember those flourless cashew butter bars that I shared a little while ago? Well, I've been obsessed ever since and have been trying my hand at different creations using that formula as my base.
I've tried them with a bunch of different kinds of nut butter, with different fruits and man oh man, they come out perfect every single time. Although I must admit, today's flavor makes my heart skip a beat. These peanut butter chocolate chip bars are what dreams are made of, friends. They're light and tender, full-on peanut butter flavor, melty chocolate chips and the subtle hint of banana. They're pretty much the ultimate after-dinner treat!
If you have yet to make the flourless cashew butter bars, let me just give you a little warning. You will be shocked that a bar with these few ingredients can have this insane of a texture. I swear, it's like nothing I've tasted.
They're soft and pillowy, kind of like a cake, but have a little spring to them which helps them hold up well. You don't have to worry about these crumbling apart on your when they're in your bag. They're sturdy and pack in so much flavor with every bite.
And did I mention they require just one bowl and only 8 ingredients? YUP!
So let's get down to the nitty-gritty, shall we?
The base of these little bars is peanut butter (duh), as well as mashed banana and eggs. The banana helps give them some natural sweetness and softness, while the eggs help makes them light and airy. For those of you who are egg-free, you could try with a flax egg, but you definitely won't get the same texture.
And while these don't use any added oil, they still do have some fat in them (from the peanut butter). But honestly, it's the good-for-you kind of fat and it also increases the protein, so I'd say forget about it 😉
And when it comes to substitutions, these are pretty forgiving.
- Peanut allergy? Use any sort of nut/seed butter works
- Banana allergy? Use applesauce or mango puree
- Egg allergy? Try a flaxseed egg, although I can't guarantee results
But if you've got zero allergies you're working with, definitely make them like this. Peanut butter + chocolate chips + bananas turned into bars? Heavenly.
Bonus? These can also certainly be enjoyed for breakfast!
If you're looking to go super healthy, I'd skip the chocolate chips, but if you're a little more lenient with your morning meal, bring on the chocolate! Personally, I can never say no to a chocolate-filled breakfast treat!
More Flourless Treats to Try:
- Zucchini & Chocolate Chip Flourless Protein Brownies
- Flourless Spicy Chocolate Hazelnut Cookies
- Alyssa’s Flourless Dark Chocolate Cake
- Flourless Cashew Butter Bars with Crumble Topping
- Vegan Peanut Butter Oatmeal Bars with Chocolate Chips
- Snickerdoodle Quinoa Breakfast Cookies
Flourless Peanut Butter Chocolate Chip Bars
- Preheat the oven to 350ºF and line a 9x9 baking pan with parchment paper.
- In a large mixing bowl, combine the cashew butter, coconut sugar, banana, eggs, baking soda, cinnamon and salt, and stir well to create a smooth, runny batter. Fold in the chocolate chips.
- Pour the batter into the baking pan and bake the bars for about 20 - 24 minutes, until the top is firm and lightly golden. Cool completely before slicing and serving. Store leftovers in an airtight container in the fridge for up to 1 week.
New to cooking quinoa? Grab your FREE Quinoa Starter Guide!
Become part of the Simply Quinoa community and receive weekly emails with exclusive content that I only share in email, as well as my in-depth guide to starting your quinoa journey.
Want more quinoa dinner recipes?
Follow my board on Pinterest!