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Low-carb No Bake Chocolate Strawberry Bars
These low-carb no bake chocolate strawberry bars are easy to make, perfect for summer dessert, vegan and gluten-free.
Course
Dessert
Cuisine
American
Keyword
dairy free, dessert, gluten-free, low-carb, snack, spring, summer, vegan, vegetarian
Prep Time
10
minutes
minutes
Total Time
3
hours
hours
30
minutes
minutes
Servings
16
people
Calories
297
kcal
Author
Olivia Ribas
Ingredients
1
cup
peanut butter
1 1/2
cups
dark chocolate bar
chopped (I used 75% chocolate from Lily's)
1
tbsp
natural
sweetener
you can use honey if you don’t want to make it low-carb.
1
tbsp
coconut oil (solid form. You’re going to melt it with the chocolate.)
1
teaspoon
vanilla extract
2
cups
unsalted roasted peanuts
6
small strawberries
sliced
US Customary
-
Metric
Instructions
In a
microwave-safe bowl
add peanut butter, chocolate, sweetener and coconut oil.
Heat it at 50% power for 1 minute
Remove from the microwave and stir.
Return it to the microwave and repeat, stopping to stir every 15-seconds until the mixture is totally melted.
Add vanilla extract and peanuts. Stir until the ingredients are well combined.
Pour into an
9x9 removable bottom pan
.
Top with the strawberry slices. Try to place each strawberry slice ½ inch apart from each other.
Refrigerate until the chocolate hardens. It is about 4 hours.
Slice into square pieces and store in the refrigerator.
Notes
Make sure you use smooth peanut butter and not chunky peanut butter.
Make sure you use unsalted peanuts, as salted peanuts will make the strawberry bars too salty.
If you're not a fan of peanuts, try using cashews and pecans.
To store:
Place the chocolate strawberry bars in the fridge in an airtight container.
To freeze:
Freeze in a freezer-safe bag or container for up to 3 months.
Nutrition
Serving:
1
/16
|
Calories:
297
kcal
|
Carbohydrates:
13.2
g
|
Fat:
24.8
g
|
Cholesterol:
2
mg
|
Sodium:
73
mg
|
Fiber:
4.4
g
|
Sugar:
4
g