Description

A delicious no-sugar, gluten-free energy dessert made with natural nut butters, cocoa, and wholesome ingredients. This easy-to-make treat combines creamy almond and peanut butter with rich cocoa and is naturally sweetened with erythritol or monk fruit. Perfect for a healthy, low-carb snack or dessert, these chocolate squares are packed with nuts, chia seeds, and shredded coconut for satisfying texture and nutrition.

Ingredients

Scale

Main Ingredients

1 cup natural almond butter
1/2 cup unsweetened peanut butter
1/3 cup coconut oil, melted
1/2 cup unsweetened cocoa powder
1/3 cup powdered erythritol or monk fruit sweetener
1 teaspoon vanilla extract
1/4 teaspoon salt

Add-ins

1/2 cup chopped almonds or walnuts
1/4 cup unsweetened shredded coconut
2 tablespoons chia seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, ensuring you have some overhang on the sides to easily lift the dessert out later.
Melt the Wet Ingredients: In a medium saucepan over low heat, gently melt the natural almond butter, unsweetened peanut butter, and coconut oil. Stir continuously until the mixture is smooth and well combined.
Add Dry Ingredients: Remove the saucepan from heat. Whisk in the unsweetened cocoa powder, powdered erythritol or monk fruit sweetener, vanilla extract, and salt until the mixture is glossy and fully incorporated.
Incorporate Nuts and Seeds: Stir in the chopped almonds or walnuts, unsweetened shredded coconut, and chia seeds to evenly distribute throughout the chocolate mixture.
Set the Mixture: Pour the mixture into the prepared baking dish, spreading it out evenly using a spatula.
Chill to Firm Up: Refrigerate the baking dish for at least 2 hours, or until the dessert is firm and set.
Serve: Once firm, use the parchment paper overhang to lift the dessert out of the dish. Cut into 16 squares and keep refrigerated until ready to serve.

Notes

Adjust the sweetness to your preference by increasing or decreasing the amount of powdered sweetener used.
Keep the dessert refrigerated to maintain firmness, especially in warmer climates.
For a nut-free alternative, substitute sunflower seed butter for the almond and peanut butters.