It’s game day here in the states! Super Bowl LIV! More than just a championship game for the sport of football, the Super Bowl has actually become an American tradition. It is a day when most of the country, whether fans of the sport or not, host watch parties with family and friends. It doesn’t matter if you come to cheer on your favorite team, watch the commercials, or simply count down the minutes to halftime, all attendees will likely have one thing in common…an over-consumption of FOOD. Spending the day devouring endless snacks and throwing alcohol back may sound like good fun for most, but for those like me trying to stick to a healthy lifestyle, it is especially difficult.
Although I’ve become rather good at saying no to unhealthy foods, sweets will always remain my weakness. In order to get through tougher days like today, I like to arm myself with healthier options. It is easy to walk into a party thinking you will not eat any of the food, but after taking in the delicious smells and spending hours watching those around you indulge in it all, it can be difficult to remain strong no matter how determined you are. That is why I always prepare clean, nutritious options to share. Not only do I give myself food to eat so that I do not starve or give in to temptation, but I also help spread better snack options to all attendees.
This year, I chose to make these gluten-free dark chocolate peanut butter bars as my super game day snack. A gluten-free crust layered with a crunchy peanut butter filling and finished off with a dark chocolate chip topping will quench any sweet craving when it strikes. A decadent dessert with zero-guilt and no “health food” taste. Anyone that is a peanut lover or is obsessed with chocolate will find satisfaction with these bars. So if you are looking for a last minute, healthier Super Bowl sweet, look no further than these bars!
Gluten Free Dark Chocolate Peanut Butter Bars
Ingredients
- ½ cup Cane Sugar; divided
- ½ cup Brown Rice Flour
- ¼ cup Almond Flour
- ¼ cup Unsweetened Cocoa Powder
- 6 tbsp. Unsalted Butter; chilled & cut into cubes
- 2 Eggs
- 2 tbsp. Natural Unsalted Crunchy Peanut Butter
- 1 tsp. Pure Vanilla Extract
- ¼ tsp. Sea Salt
- ¼ cup Unsweetened Shredded Coconut
- 1/3 cup Dark Chocolate Chips; 70% or greater
Directions
- Preheat oven to 350°. Mist an 8 x 8 inch baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on 2 sides. Set aside.
- In a food processor, blend 3 tbsp. cane sugar, brown rice flour, almond flour, and cocoa powder until combined. Add butter and pulse until a fine crumb forms, about 7 pulses. Press into the bottom of the prepared pan and bake until set, about 10 to 12 minutes.
- Meanwhile, in the bowl of a stand mixer (or in a medium bowl with a hand mixer), beat eggs, peanut butter, vanilla, salt, and remaining 5 tbsp. sugar on medium-high, until fluffy and doubled in volume, about 2 to 3 minutes. Beat in shredded coconut. Spread mixture over cooked crust. Bake for 8 minutes. Remove pan from oven and top with chocolate chips. Bake an additional 3 to 5 minutes more, or until filling has set.
- Cool bars completely on a wire rack. To serve, lift edges of paper and transfer to a board. Cut into 25 squares and serve.
Honeybee's Patisserie 