I partnered with SPLENDA® to develop this recipe. As always, my opinions remain my own.
I know a lot of you are trying to cut back on your sugar intake, but still want to enjoy baked yummies like these chocolate chip peanut butter bars.
Stevia is a plant-based sweetener that a lot of you like to use. I’ve always found stevia to be far too bitter, but SPLENDA® has thankfully figured out how to fix that! They’ve just come out with a zero-calorie stevia that’s rich in Reb D, the tastiest part of the stevia leaf. The reason why other stevia sweeteners are so bitter is because they rely only on Reb A, which is totally ick.
To make their stevia sweetener, SPLENDA® takes stevia leaves and steeps them in water. The sweet parts of the leaves are then extracted, purified, and isolated, creating a no-calorie sugar alternative that’s delicious.
With SPLENDA® Stevia No Calorie Sweetener, you get all of the sweet without calories or bitterness. You can even bake with it, which is what I’ve done here!
I developed these dairy-free, grain-free, lower-sugar peanut butter chocolate chip bars using SPLENDA® Stevia No Calorie Sweetener, and they turned out aaaaahmazing. Sweet, rich, peanut-buttery, and tender, they have zero aftertaste and trust me – you won’t be able to stop eating them. My kids wouldn’t keep their hands off them while I was shooting the photos…I actually got a picture of my daughter stealing a bar while I was trying to work. Sigh. I guess I can’t blame her.
We all ate a LOT of these yummy treats that day!
These easy, delicious bars are perfect with a cup of coffee for a mid-afternoon snack!
- 1/2 cup canola oil
- ½ cup semi-sweet chocolate chips or chopped unsweetened chocolate
- 6 packets SPLENDA® Stevia No Calorie Sweetener packets
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup powdered peanut butter + 1/2 cup water combined and whisked until smooth
- 1/2 cup light coconut milk
- 1/2 cup coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
Preheat oven to 350° F.
In a medium-sized bowl, using a hand-held electric beater or a stand-up mixer, beat the canola oil and the SPLENDA® Stevia together on medium speed for 1-2 minutes.
Slowly add the eggs, beating after each one.
Add the vanilla and the peanut butter powder mixture, continuing to beat.
Slowly add the coconut milk and beat for another 1-2 minutes on high, until the mixture is smooth.
Fold in chocolate chips.
In another medium-sized bowl, combine the coconut flour, baking powder, and salt.
Add the wet ingredients to the dry ingredients, beating until the mixture is mostly smooth.
Pour into a parchment-lined 8x8” pan.
Bake in preheated oven for 30 minutes.
Let it cool completely before cutting.
Store in the refrigerator.
Fat: 17 g
Sugar: 6 g
**To lower the calories, fat, and sugar even more, use unsweetened chocolate and add another packet of SPLENDA® Stevia No Calorie Sweetener**
Want More Dairy-Free Recipes?
- Pizza with Chickpea Flour Crust
- Creamy Tomato Rosemary Chickpeas
- Key Lime Pie Dessert Cups
- Smoky Egg Salad with Avocado