Are you looking for a healthier no bake sweet treat? You gotta try these No Bake Peanut Butter Chocolate Coconut Bars. Made with healthy delicious wholesome ingredients you can enjoy guilt free.
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.
I don’t know about you but I am a girl who needs a little sweetness after something salty. I know it probably is habitual at this point, but man-o-man first thing I think about after a salty meal is chocolate. Yes, chocolate!
Coconut oil comes in two forms: unrefined and refined. Both types are mainly made up of a medium-chain fatty acid called lauric acid. Both refined and unrefined coconut oil contain the same amount of this beneficial fatty-acid. Unrefined coconut oil, however, is richer in phytonutrients than refined coconut oil. It also lends more of a coconut flavor, so when using in baking remember this. That is why unrefined coconut oil works so well in this recipe.
I used Spectrum Organic Virgin Coconut Oil in this recipe because it is unrefined and great for baking up all your treats
As well as all the other wonderful things you can use coconut oil for… makeup remover, moisturizer, teeth cleaner. I could go on and on. I use the stuff A LOT!
You can find Spectrum Organic Virgin Coconut Oil as well as all the fabulous Hain Celestial brands at your local Kroger grocery store.
No Bake Peanut Butter Chocolate Coconut Bars
- 1 cup smooth natural peanut butter
- 1/2 cup honey
- 1/2 cup unrefined coconut oil
- 1 1/4 cup dark chocolate chips
- 2 cups rolled oats (not instant) I used gluten free
- 1 cup shredded unsweetened coconut
- 1/4 cup chopped pecan pieces
- 1 teaspoon vanilla extract
In a large glass bowl add peanut butter, honey and unrefined coconut oil.
Microwave on high for 2 minutes
Add in chocolate chips stirring until melted
Add oats, coconut, and pecans
Pour into a parchment lined 9 x 9" baking pan or glass pan.
Stick into refrigerator for 3 hours or until chocolate is set. You can speed this up by placing in freezer.
Cut into squares. Keep refrigerated for up to a week.