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No Bake Peanut Butter Cup Bites (WEM)
Recipes | September 19, 2017
This recipe yields a lot of small delicious chocolate peanut butter bites – perfect little treat you can enjoy on your training days.
(Makes about 18 pieces)
For the crust:
5 1/4 cup peanut butter
5 1/4 tbsp maple syrup
1 cup quick oats (gluten free if needed)
For the filling:
1/2 cup oat flour
1/2 cup + 2 tbsp peanut butter
5 tbsp 1/4 powdered Swerve sweetener
For the topping:
1/2 cup coconut milk
3/4 cup vegan chocolate chips
2 tbsp Swerve (optional)
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Instructions:
1. Add the ingredients for the crust into a bowl and mix until well combined. Press the mixture into the bottom of a loaf pan and put it into the refrigerator.
2. Add the ingredients for the filling into a bowl and mix until smooth. Pour the mixture into the loaf pan, smooth it out and place it back into the refrigerator.
3. Add the coconut milk and chocolate chips into a bowl and microwave for 30 seconds to melt the chips. Mix until the chocolate is well incorporated and completely smooth. Taste it and add sweetener if needed.
4. Pour the chocolate into the loaf pan, cover with tin foil and place it into the freezer. When the chocolate hardens, you can cut it into small squares. It will stay fresh in the freezer for weeks.
Macros Per Piece:
Calories: 518.3
Carbs: 29.2 g
Net Carbs: 20.4 g
Fat: 41.4 g
Protein: 17.9 g
Private Member |
I do have some no sugar added peanut flour that I can add water and a little salt to. I may use that for half the peanut butter and see how it works. Will cut calorie content as well. I’ll get back with an update and let you know how it went! 🙂
Private Member |
OK so I just made this. I used maple syrup as I don’t believe in artificial sweeteners, beside the point which is… What size loaf pan did you use?! I used a 9 x 13 baking dish lined with parchment paper. I have several loaf pans but I was pretty sure it would overload any of them. So then crust is very thick the filling barely covered the crust and the chocolate was the same. Mine are not at all the pictured consistency. More peanut butter then I have ever seen but deeeelicious. I licked the bowl and spatula like a bad girl but I did extra workout! My boyfriend will eat it all though in a matter of days 🙁
Private Member |
lake tahoe, nv, usa
I used 9×5 inch loaf pan. That’s really odd though, I don’t think the dimensions should matter… However if you look closely at the picture the crust is thicker than the filling and the chocolate on top.
Private Member |
I am just curious if the 5-1/4 c. peanut butter is correct for the crust? That is a total of almost 6 cups of peanut butter for the total recipe….in a 9×5 pan?? For the thickness shown in the picture that cannot be correct. They look like they are about an inch or so thick — will you please verify measurements? I am guessing a jellyroll pan is more the size needed. These look fantastic!
Private Member |
lake tahoe, nv, usa
The amounts of each ingredients are accurate. I promise.
Private Member |
Thanks Z! These are really tasty. The filling and chocolate is not as thick as the ones pictured here I was spreading those layers very thin in my 9×13. They sure are delicious though. Remind me of my favorite Christmas treat my family always made called buckeyes. I think I will use just a little more oats next time and I will try the 9×5 instead.
Private Member |
this recipe seems so simple but the measurements frustrated me. My crust came out 2 inches tall, 51/4 cups is way too much peanut butter. I put it in a 9×13 pan because it was overflowing in a 9×5 pan. I went through almost 2 large peanut butter containers from Costco. Now i have a block of peanut butter to last me a few month. Has anyone else made this? help! don’t understand what i did wrong.
Private Member |
buenos aires, buenos aires, argentina
I just did it with the amounts in the recipe and it worked perfectly, just used honey instead of maple syrup and stevia instead of swerve. It’s delicious!!
Private Member |
Wow that’s great! May i ask if you used 5 cups of peanut butter or 1/4 cup 5 times?
Private Member |
buenos aires, buenos aires, argentina
Hi Amelia, I used 5 cups, that’s what I understood.
Private Member |
Hi Nati-L, thank you for your response. It is definitely helpful. take care.
Private Member |
kawasaki, japan
I halved the recipe and this amount fit into a pie plate. Japanese sizes are much smaller–for example, a full jar of peanut butter is literally 3/4 cup. I also had to substitute a lot of ingredients because I can’t find them here. I used rye flour instead of oat flour and honey instead of sweetener + maple syrup. Thank you Zuzka!
Private Member |
st leonards on sea, east sussex, uk
Was thinking is this Keto? But then realised this is from September last year….so it is not 🙂
Private Member |
greenwood village, co, usa
I was also nervous and confused about the large amount of peanut butter, but it worked fine in a 9X13 cake pan. (I didn’t have enough peanut butter on hand, so I did half peanut butter, and half almond butter) I had to make some adjustments for the filling, since I live at high altitude (Mile High City), I always have to adjust recipes. I also didn’t have enough Swerve, so I replaced it with my sweet cream protein powder and had to add 3 more Tbsp of peanut butter to the filling mixture as a result, because it was too dry. For the chocolate topping, I reduced the coconut milk to 1/4 cup for the altitude, and heated it on the stove, then added 1 cup chocolate chips (a little more for my taste – I’m a chocoholic!), and also added 1/4 tsp vanilla to the chocolate and whisked it till smooth. Delicious!! Thanks Zuzka!!! I love your recipes and workouts!!! You inspire me and my daughters
Private Member |
I added more chocolate too 100% chocolate chips no sugar at all and just sweetened it with monk fruit and it came out amazing along with my other substitutes.
Private Member |
Since I can’t do oats or peanut butter I did almond butter and tiger nut flour as substitutes. These are absolutely amazing even the way I did them. A new all time favorite. Of course I have made several of your recipes and haven’t been disappointed at all.