If you love a Bounty bar, you’re going to love these coconut peanut butter bars! They have that familiar coconut and chocolate combination, but with peanut butter holding everything together, giving them an amazing flavour with a little added protein boost.
Made with just 5 ingredients, these bars are incredibly easy to make. There’s no need for a food processor or blender either, just mix and shape. They’re dipped in dark chocolate and finished with a sprinkle of desiccated coconut. A great little no bake snack to keep in the fridge when you fancy something sweet.
Why You’ll Love These Coconut Peanut Butter Bars
Only 5 ingredients: Simple ingredients you probably already have in your cupboard.
Higher in protein: more than a regular Bounty Bar, with 5g of protein per mini bar.
No food processor needed: Everything comes together in a bowl, making these really easy to prepare.
Easy to store: Keep these healthy snacks in the fridge for a quick snack or little sweet treat.
No baking required: Just blend, shape and chill.
Why I Chose These Ingredients
Peanut butter: Helps bind the ingredients together while adding flavour and a hit of protein. Choose a smooth peanut butter with no added sugar or oils if possible.
Coconut or almond flour: This help absorbs moisture to help the bars hold their shape.
Desiccated coconut: Gives the bars their familiar coconut flavour and texture as well as a natural sweetness
Dark chocolate: I use chocolate with at least 70% cocoa which balances the sweetness of the coconut.
Recipe Tips
- Getting the right consistency: If the mixture feels too dry, add a little extra peanut butter or maple syrup. If it’s too sticky, add a little more coconut or almond flour.
- Shaping the bars: Wet your hands slightly to make shaping easier, if needs be.
- Melting the chocolate: Adding a tsp or two of melted coconut oil can help thin out the chocolate, helping it coat the bars more easily.
Storage and Shelf Life
Store your coconut bars in an airtight container in the fridge for up to one week.
They also freeze well for up to 3 months. Allow them to soften slightly at room temperature before eating.
More Coconut Recipes to Try
If you enjoy these, you might also like my other coconut recipes.
Coconut & Raspberry Puffed Quinoa Bars
Coconut Peanut Butter Bars
Ingredients
- 120 g smooth peanut butter (½ cup)
- 50 g coconut flour or almond flour (½ cup)
- 60 g desiccated coconut (¾ cup)
- 3 tbsp maple syrup
Topping
- 100 g dark chocolate at least 70% cocoa (3.5oz)
- Handful of desiccated coconut
Instructions
- Add the peanut butter, coconut/almond flour, desiccated coconut and maple syrup to a bowl and mix well until everything is combined.
- Shape the mixture into 12 small bars. Place on a lined baking tray and refrigerate whilst you melt the chocolate.
- Melt the dark chocolate in a heatproof bowl over a pan of simmering water or in the microwave.
- Dip each bar into the melted chocolate, coating well. Place back on the lined tray and sprinkle with extra desiccated coconut.
- Refrigerate until the chocolate has set.
Notes
- Store in an airtight container in the fridge for up to a week or freeze for longer storage.
- Try and use a natural peanut butter with no added sugars or oils. And smooth too if possible.
- If the mixture seems a little dry, add a little more maple syrup or peanut butter (the texture depends on the brand of PB you use).
- Adding a tsp or two of melted coconut oil can help thin out the chocolate, helping it coat the bars more easily.
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