I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.

No-Bake Dark Chocolate Peanut Butter Squares

Name: No-Bake Dark Chocolate Peanut Butter Squares
Prep time: 35 min
Yield: 12 servings
Ingredients: Natural Peanut Butter; Almond Flour; Maple Syrup; Ground Flax Seed; Dark Chocolate Chips; Coconut Oil; Freeze Dried Raspberries

Recipe by Kelsey Russell-Murray

Ingredients

Serves

These no-bake dark chocolate peanut butter squares are a healthier version of your favourite peanut butter cup. Absolutely delicious, and so easy to make! These squares contain only six staple ingredients and take only five minutes of prep time. The result is a chocolate and peanut butter flavour explosion from a high fibre, high protein, lower sugar dessert.

Dessert

Gluten-Free

Ingredients

1 cup

Natural Peanut Butter

3/4 cup

Almond Flour

1/4 cup

Maple Syrup

2 Tbsp

Ground Flax Seed

3/4 cup

Dark Chocolate Chips

1 Tbsp

Coconut Oil

1/4 cup

Freeze Dried Raspberries

optional, for topping

Instructions

In a medium bowl, mix the peanut butter, almond flour, maple syrup, and ground flax until well combined. The dough should be thick, soft, and easily pressable, similar to cookie dough. If it feels too soft or sticky, add 1–2 tablespoons more almond flour or ground flax until it firms up.

Press the mixture evenly into a lightly greased or parchment-lined pan (an 8 × 8-inch square pan or an 8.5 × 4.5-inch loaf pan both work well). Press firmly so the base is compact and smooth.

Add the chocolate chips and coconut oil to a heat-safe bowl and melt using one of the following methods: Microwave for 1 minute, stirring every 20 seconds to prevent burning, until smooth or melt gently over a double boiler, stirring until glossy

Pour the melted chocolate over the base and spread into an even layer. Sprinkle the freeze-dried raspberries evenly over the top (if using), gently pressing them into the chocolate so they adhere.

Freeze for 30 minutes, then remove and let sit for 5–10 minutes before slicing into 12 squares. Serve chilled.

Store in an airtight container in the freezer for up to 1–2 months, or in the fridge for up to 1 week.